How to Pasteurize Eggs 1

Homemade mayonnaise and other sauces, such as hollandaise, and various other recipes may call for the use of raw egg whites and/or yolks. Eating foods containing raw eggs isn’t recommended. You can buy pasteurized eggs, or pasteurize eggs at home.

Difficulty: Easy

Servings: various

Prep Time: 1 minute   Cook Time: 15 minutes  

Ingredients

uncooked eggs

Directions

To pasteurize eggs in recipes that call for raw beaten egg whites folded into a mixture that will not be further cooked (such as frostings or other desserts), see How to Pasteurize Eggs 2.

For recipes such as homemade mayonnaise and other sauces, such as hollandaise, where the eggs can be combined in a liquid in the recipe to pasteurize, use the following method. From the USDA website: “To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.”

Categories: Eggs, Tips & Tricks

Submitted by: suzanne-mcminn on July 2, 2010