Have 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.
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
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