Saturday, December 3, 2011

How to Pasturize Eggs.....

I love making my own mayo Using Ducks Eggs (or Guinea hen or goose) , And Also making Aoili and so forth but man Do I think its a good idea to pasteurize the eggs before using raw in a recipe YES!!! SO here is how you do it!!! :D

To pasteurize large eggs,
Its wise to place the eggs on the counter for 15 min or longer to bring them to room temperature to ensure they pasteurize evenly...
place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water.
Store in the refrigerator until needed or use right away.
Jumbo sized eggs need to 5 minutes in 140F water.
**Disclaimer: I feel compelled to mention that I cannot absolutely guarantee that this method is going to completely eliminate the 1 in 20,000 chance that an egg you have might have salmonella, although as long as your egg reaches the appropriate temperature, it should be effective.
This is a method that I, and many friends who are chefs/culinary professionals,  use to pasteurize our eggs when we need them. The vast majority of bacteria associated with an egg is found on the eggshell. The fresher your eggs are, the better they are. You can read more about egg safety here.
Naturally, I would recommend that anyone pregnant, etc. avoid raw eggs just to be on the safe side.

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