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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.

Ingredients

12 large organic eggs

Directions

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.

Mayonnaise

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

Tools I Love and Use in My Kitchen

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Homemade Mayonnaise

No sandwich is complete without this delicious and creamy spread. I call mayonnaise “food lube” because it adds the needed silkiness and moisture to foods. As convenient as it is to buy mayo, have you ever thought about making it yourself? Why you ask? I’ll give you two reasons: 1) You know exactly what goes into it. There’s no artificial flavors or preservatives. 2) You will love how creamy good it tastes and how different the texture is from the store-bought version. Give it a try and let me know what you think!

This spread is a must-have for the Grilled Pork Sandwich.

Watch the video below for instructions.

Ingredients

2 egg yolks (use pasteurized eggs)
1/2 tsp salt
1/4 tsp ground white pepper
1/8 tsp mustard powder
1 tsp lemon juice
1 tsp rice vinegar
1 cup canola oil

Directions

Separate eggs and put yolks into a large bowl.  Add salt, mustard powder, lemon juice and rice vinegar.  Using a hand mixer, blend on low speed for 10 seconds.  Add 1 tbsp of oil and mix for 30 seconds.

Increase mixer speed to the highest setting.  Add 1 Tbsp of oil every 30 seconds and mix.  Continue until all of the oil is added.  Mayonnaise should start to thicken when half of the oil is added.  When the last of the oil is added, mayonnaise should be thick and creamy like pudding.

Refrigerate any unused portions.  Consume within the week.

Yields: 1 cup

Check out this short video to learn How to Pasteurize Eggs to use in this recipe.

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