Sous Vide Pasteurized Eggs
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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Equipment
- 1 Sous Vide Machine and Setup
Ingredients
- 12 Eggs – uncooked in shell
Instructions
- 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.
Notes
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.
Nutrition
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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