Sous Vide Pasteurized Eggs

Sous Vide Pasteurized Eggs

Brian CampbellCamfam Cookery
Since raw eggs are used in many sauces, Sous Vide Pasteurized Eggs is in the "Spices, Rubs & Sauces" category. Pasteurized eggs will still have the consistency of raw eggs and can be stored in the refrigerator after pasteurization. They can be used just like any egg so if you need just the whites, you can separate the egg yolks from the whites and have pasteurized egg whites. Always pasteurize your eggs when making homemade mayonnaise or anything with "raw" egg in it.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 12
Calories 58 kcal


  • 1 Sous Vide Machine and Setup


  • 12 Eggs – uncooked in shell


  • Set Sous Vide water bath temp to 135˚F
  • Put eggs in water bath
  • Meanwhile, sanitize the empty egg carton. Use a little bleach water and let air dry.
  • Remove eggs after 75 minutes (1 hour and 15 minutes)
  • Put eggs back into the dried, sanitized egg carton.
  • Return to the refrigerator.
  • Remember, these eggs will be free from bacteria and not "cooked". Use them as you would any eggs. Of course, now you can comfortably use them in recipes that do not cook the egg, such as homemade mayonnaise.


Sous Vide set the temperature to 135ºF and allow them to pasteurize for 75 minutes. This lower temperature keeps the protein of the egg white more intact and the longer pasteurization time further reduces the risk of pathogens.


Calories: 58kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 0.3gTrans Fat: 0.02gSodium: 2mgPotassium: 49mgFiber: 4gVitamin A: 6IUVitamin C: 0.2mgVitamin E: 0.1mgCalcium: 76mgIron: 1mgZinc: 1mg

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