Pasteurized Eggs
Many people are afraid to use raw chicken eggs in some dishes because they may contain salmonella. The way out is to pasteurize eggs. Pasteurization is the heating of liquids to a temperature of 60-70 degrees, at these temperatures many infectious agents perish. Including salmonella. In different sources, the information on the salmonella mortality temperature varies from 60 to 70 degrees. I have found that heating eggs to 60-65 degrees is quite enough to pasteurize them and then use them in mayonnaise at home.
Ingredients for pasteurized eggs:
- Chicken egg (as much as necessary)
- Water
How to cook pasteurized eggs step by step with photos
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Take the eggs out of the refrigerator about ½ hour beforehand so that they can come to room temperature. Then wash them well. I recommend pasteurizing the eggs in small batches. That is, no more than 3-5 at a time. Otherwise you might boil them. |
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Put the eggs in a pot, pour cold water on it, put it on the stove and turn on the medium heat. That is, do not put it on maximum, choose the middle position (I have 5 out of 9). Heat the eggs to a temperature of 60-65 degrees, using a thermometer, so as not to overheat and not to boil eggs by accident |
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Remove from heat. Allow it to stand for three to five minutes. You will be able to determine the time by experimenting later. At a temperature of 60-62 degrees - leave for 4-5 minutes At a temperature of 63-65 degrees - for 2-3 minutes. Even the time depends on the size of the egg. Heat C0 a little longer, and C1 and C2 a little less. |
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Then immediately lower the eggs into the cold water. If pasteurized correctly - the structure of whites and yolks will not change. The most that can appear is a slight whitening of some whites. |
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Such eggs can be kept for up to 1 week in the refrigerator. Use in mayonnaise, tiramisu and other recipes that require raw eggs. A reference to mayonnaise made with pasteurized eggs is at the very end of this recipe. |
