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How to Pasteurize Eggs 1

Posted By Suzanne McMinn On July 2, 2010 @ 11:05 am In All Recipes,Eggs,Tips & Tricks | 1 Comment

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.”


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