Loading...Description
The simplest and most secure method of pasteurizing eggs at home.
Ingredients
Scale
- 12–20 large raw eggs in their shells or more
Instructions
- Using a sous vide immersion circulator, heat the water to 135°F (57°C). (I make use of Anova.)
- Once the water is ready, use a slotted spoon or a spider strainer to gently lower raw eggs in their shells into the water bath. Set the timer for 75 minutes.
- Prepare an ice-water bath a few minutes before the eggs are done. When the timer goes off, remove the eggs from the hot water bath and immediately place them in the ice water bath. Allow to chill for 20-30 minutes.
- Once the pasteurized eggs have been thoroughly chilled, wipe them with a dry cloth, mark the shells with a “P,” and place them in the refrigerator.
Notes
In-shell pasteurized eggs can be stored in the refrigerator for 3-5 weeks.
- Category: How To
- Method: Sous Vide
Nutrition
- Serving Size: 1egg
- Calories: 63kcal
- Sugar: 1g
- Sodium: 62mg
- Carbohydrates: 1g
- Protein: 6g
- Cholesterol: 164mg
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