Sous Vide Essentials: Pasteurized Eggs
Andy Anderson !
OH NO… RAW EGGS!!!
You have heard all the horror stories on the use of raw eggs, and you wonder if you can safely use them in your recipe, or figure out a way to substitute them with something else.
There is a way to use raw eggs, and virtually eliminate the possibility of getting sick.
So, you ready… Let’s get into the kitchen.
How to Make Sous Vide Essentials: Pasteurized Eggs
- Andy, I have seen methods of pasteurization involving a water bath of 140f (60c), and an immersion of only 5 – 7 minutes. Plus I have seen methods using the microwave. What is the difference?
Well, the water bath at higher temp, and short immersion, will work externally; however, there is no way that the heat will reach the center of the egg. Plus, at 140f (60c) you are beginning to cook the egg. As to the microwave method, you have to crack the eggs open, put them into a bowl, scramble them, and add lemon juice.
I want to pasteurize the egg, not cook it, and I want the whole egg to reach the target temperature, hence the slightly lower temp, and the long time in the water bath.