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How to Pasteurize Eggs

How to pasteurize eggs for safe eating--Takes less than 10 minutes, Super Easy! | runawayrice.comHave a recipe calling for uncooked eggs but worry about harmful microorganisms that may make you sick? Pasteurize the eggs first and then you can safely consume them. The process is super easy and can be completed in less than 10 minutes.

Notes, Tips and Tricks

These days a lot of eggs in the market are labeled as “Pastured” or “Pasture-Raised”. This is intended to mean the hens are free-range or grass-feed but this does not mean the eggs are “Pasteurized” so do not confuse these terms. Pasteurization is a process of heating and cooling the eggs to kill off harmful microorganisms, like Salmonella. Pasteurized eggs are usually individually stamped with a “P”.

It’s best to use a thermometer the first few times you pasteurize eggs to be accurate. After you become familiar with the process and how your stove heats, you can skip the thermometer and simply time everything.

Watch the video for instructions.

If you enjoyed this video, you may also like: How to Prepare Fresh Coconut and How to Prepare Banana Leaves.


12 large organic eggs


Remove eggs from the refrigerator and allow to come to room temperature, approximately 20 minutes.

Place the eggs into a pot and cover with a generous amount of cold water.

Place the pot on the stove and set the Heat to Medium. Use a thermometer to monitor the water temperature.

When the temperature reaches 138 degrees Fahrenheit, reduce the Heat to Low.

When the temperature reaches 140 degrees Fahrenheit, maintain this temperature and heat the eggs for 3 minutes for large eggs and 4 minutes for jumbo or extra-large eggs. (It takes approximately 5 minutes to bring the water to 140 degrees.)

Transfer the eggs into a bowl with ice water. Swirl the eggs in the cold water for 1 minute. Let the eggs rest in the water for 10 minutes.

Transfer the eggs to a kitchen towel and pat dry. If not using right away, return them to the egg carton.

Dot each egg with red food color to mark them as pasteurized.

Use the eggs within the week.

Yields: 12 eggs

Here are some yummy dishes to make using pasteurized eggs: Homemade Mayonnaise and Vietnamese Egg Coffee.


Deliciously Decadent and one of the BEST Dessert Drinks: Vietnamese Egg Coffee (Ca Phe Trung) | recipe from

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Savory Sticky Rice (Xoi Man)

This is my shortcut recipe for Savory Sticky Rice also called Sticky Rice with Egg, Chinese Sausage, Shrimp, and Chicken.  I call this dish Asian jambalaya because it’s a smattering of different ingredients but, put together, it is deliciously harmonious and satisfying.  The traditional way of cooking the sticky rice is in a steamer.  My shortcut method is to use a rice cooker, which of course, everyone has!  Cook the shrimp, Chinese sausage and egg in a skillet.  Add it all into the rice cooker along with some cooked chicken, mix together and you have an instant meal.  It’s that simple!  This hearty dish is great for breakfast, a snack or light meal.  Consider making a batch and storing in individual portions.  Now you have ready-to-eat meals for school or work.  Enjoy!

Egg Sausage Shrimp ChickenNotes on this recipe, tips and tricks

If you have time, make the Savory and Sweet Sautéed Chicken recipe I shared earlier.  If you’re short on time, buy a rotisserie chicken from your deli.

Any type of sausage works in this recipe so use what you like.  Try a spicy, smoked sausage like Andouille or a Longaniza.  (Back in my college days, I use to make this dish using Spam.  Ok, it’s not as bad as it sounds.  It was really convenient, economical and added the nice, salty component.  If you are a fan of Spam, definitely give this a try instead of the sausage.)

Make sure to cook the Chinese sausages thoroughly.  Most brands of Chinese sausages are uncooked and you’ll see this on the label.  When cooking in the water bath, if the water is evaporating before the cooking time is up, add more water.

Know your sticky rice.  Not all brands are created equally.  Some brands of glutinous rice are very sticky and moist while other varieties are very dry when cooked using the 1:1 ratio for the rice and water.  If you’re not sure, I recommend making a small test batch and then adjusting the water levels accordingly.  This recipe does not require soaking the rice beforehand.  If you are familiar with your brand of glutinous/sticky rice and would like to soak for a softer rice, go right ahead.

Watch the video below for instructions.


2/3 cup small dried shrimp
1/2 Tbsp vegetable oil
3 Chinese sausages
1 cup water
1 egg
1 Tbsp water
1/4 tsp vegetable oil
2 cups sticky rice (also called glutinous or sweet rice)
1/4 tsp salt
2 cups water
4-5 oz Savory and Sweet Sautéed Chicken or any cooked chicken
4 green onions
1 Tbsp vegetable oil
1/4 cup fried garlic


Place dried shrimp in a bowl of warm water and soak for 15 minutes.  Once rehydrated, rinse the shrimp with cool water, drain and then toss in a colander to shake off any excess water.

Heat a skillet over Medium High heat and when hot, add 1/2 Tbsp vegetable oil.  Add the shrimp and pan-fry for 3-4 minutes or until lightly toasted.  Remove from the skillet and set aside for now.

Adjust the heat to Medium and add the Chinese sausages to the skillet.  Add 1 cup water.  Cook the sausages in the water bath for 10 minutes rotating every minute.  (If the water is evaporating before the 10 minutes is up, add more water.)  Once all the water is evaporated, cook the sausages for 1-2 minutes to brown them up.  Remove from the skill and set aside.

Beat the egg together with 1 Tbsp water until well combined.  Heat a clean skillet over Medium heat and then add the beaten egg.  Swirl the pan to distribute the egg mixture evenly.  Cook for 2 minutes or until it’s no longer runny.  Fold the egg in half and cook for another 30 seconds.  Remove from heat.

Wash and rinse sticky rice with cool water several times until the water is clear.  Drain the water completely.  Add 1/4 tsp salt and 2 cups water.  Use a spoon or spatula to smooth out the rice into an even layer.  Close the lid and set to Cook.

Cut cooked chicken into thin strips or shred by hand.

Cut the sausages at a slightly angle into thin slices.

Cut the egg into thin strips.

After the rice is done cooking, stir the rice and then add the shrimp, sausages, egg and chicken.  Mix everything together.  Close the lid and allow to cook for another 10 minutes.

For the Scallion Oil, chop the green onions and place in a bowl.  Drizzle with 1 Tbsp vegetable oil.  Microwave on High for 20 seconds.

To serve, scoop out a generous amount of the Savory Sticky Rice.  Top with the Scallion Oil and fried garlic.

Serve with a sauce made of soy sauce and fresh-cut chilies or chili.

Yields: 4-6 servings

Savory Sticky Rice topped with Scallion Oil, fried garlic and served with a side of chili soy sauce.

Sticky Savory Rice Appetizer


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Vermicelli Soup with Chicken, Steamed Pork Roll and Egg (Bun Thang)

When I moved away for college, this was the dish I made regularly.  With its hearty broth, rice vermicelli, shredded chicken, steamed pork roll, fried eggs and fresh greens, this soup was (and still is) the perfect combination of Viet flavors.  It’s a dish that was pretty simple to make and I felt good about cooking some authentic Vietnamese food for myself.  My recipe hasn’t changed much over the years, except back then I varied the greens depending on what I could find.  I’ve been known to throw in bean sprouts, mint, spinach–whatever was convenient and inexpensive.  One ingredient I could never forgo when enjoying this soup was the shrimp paste.  (You simply take a dab or more of the shrimp paste and mix it in the soup.)  For those not familiar with shrimp paste, it is fermented ground shrimp with salt.  “Yikes!” you say?  Yes, it’s a pungent, potent condiment that is extremely salty.  That’s one of the reasons I don’t over-salt the broth.  It’s quite common to add salt or fish sauce to your bowl depending upon individual tastes.  And if you’re like me, you’ll load up on the shrimp paste.  If you’ve never had shrimp paste, I encourage you to give it a try and let me know if you’re a fan!

Watch the video below for instructions.

1.5 lbs chicken breast with ribs
1 medium sweet onion
1/2 tsp salt
10 cups water
2 Tbsp fish sauce
1/4 tsp black pepper
1/2 lb steamed pork roll (cha lua)
4 eggs
2 Tbsp milk
olive oil or non-stick cooking spray

8-10 cups cooked rice vermicelli

1 cup Vietnamese coriander, washed and trimmed
2 red chilies, finely chopped
2 limes, cut into wedges
1 cup cilantro, washed and finely chopped
3 green onion tops, finely diced


Peel onion and cut into large wedges.  Add onions, salt, chicken breast and water into a medium stock pot.  Make sure the water covers the chicken completely.  Heat over high heat.  As the liquid starts to boil, skim the foam from the top.  (This helps to keep the broth clear.)  Continue skimming as the broth comes to a rapid boil.  Turn heat to low.  Cover pot leaving a slight opening and simmer for 25-30 minutes depending on the size of chicken breast.  To check to see if the chicken is done, cut into the thickest part of the breast meat using a sharp knife.  If the juices in the meat run clear, the chicken is cooked.  If the juices are pink, cook for another 5 minutes and then recheck.  Remove chicken from stockpot and place on a plate.  Allow to cool until it can be handled.

Remove the onions from the broth and discard.  Season the broth by adding fish sauce and black pepper.

Remove steamed pork roll from its wrapping.  Cut into thin slices, approximately 1/8-inch thick and then cut into thin strips.

Add eggs, milk, salt and pepper into a medium bowl.  Whisk together until well blended.  Heat a large skillet over medium high heat until hot.  Spritz a bit of olive oil or non-stick cooking spray into the pan.  Pour the egg mixture into the pan.  Swirl the pan so the egg is evenly distributed in the pan.  Cook for 2-3 minutes, until the egg is no longer runny.  Gently flip the egg over and cook on the other side for another 2 minutes.  Remove from the pan and allow to cool slightly.  Slice into thin strips similar to the steamed pork roll.

Use your fingers to shred the chicken into thin strips.  Remove any fat or cartilage as you’re doing this.

To assemble the soup, add a generous amount of the Vietnamese coriander to the bottom of the bowl.  Add the rice noodles on top.  Layer the shredded chicken, steamed pork roll and fried egg.  Ladle the broth covering the noodles.  Garnish with the green onions, cilantro and red chilies.

Serve with fresh limes and shrimp paste.

Yields:  4-6 servings

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