How to Pasteurize Eggs (Ultimate Guide)

5 from 1 vote

How to Pasteurize Eggs (Ultimate Guide)

Is not always possible to buy pasteurized eggs at the grocery store or cost-effective, so learning how to pasteurize eggs is a great skill to have! Then you can confidently make any sauce, dressing, or dessert that calls for raw or partially cooked eggs without any worry!

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Calories: 63kcal

Author: Katalin Nagy

Ingredients

1 Egg

Instructions

Pasteurize whole eggs on the stove

Place room-temperature eggs into a saucepan and then cover them with cold water. They should be covered at least an inch of water.
Heat the eggs to over medium heat until the water reaches 60C /140F. Use a digital thermometer to measure the temperature.
Keep the eggs in the water for 3 minutes with a consistent temperature of 60C /140F.
If the water begins to get too hot add some cold water to the saucepan. It’s important to hold the eggs at this temperature to keep them from cooking.
After 3 minutes, transfer the eggs in an ice water bath for 5 minutes to prevent them from cooking.
Use the cooled eggs right away or store them in the fridge.

Pasteurize whole eggs with sous vide

Preheat the sous vide to 57C / 135F.
Once the sous vide reaches the correct temperature put the in-shell eggs into the heated water using a slotted spoon.
Set the timer to 75 minutes.
Once the timer goes off, put the eggs into an ice water bath to chill for 5 minutes.
Use the eggs right away or store them in the fridge.

Pasteurizing egg yolks

Put the egg yolks into a saucepan.
Add 2 tablespoons of either liquid or sugar from the recipe per egg yolk. For liquid you can use milk, vinegar, or lemon juice, but never use oil. So if you have 2 egg yolks you will need to add 4 tablespoons of either liquid or sugar but not both.
Heat the egg yolk mixture over low heat while stirring until it reaches 71C / 160F.
Once the mixture hits 71C / 160F remove the saucepan from the heat immediately and put it in an ice water bath.
Use the pasteurized egg yolks right away or wait for them to come to room temperature and then use them in your recipe.

Pasteurizing egg white

Fill a saucepan with a few inches of water and bring it to a simmer.
Put the egg whites in a heat-proof bowl that will fit over the saucepan. But the bottom of the bowl should not touch the water.
Mix the egg whites with either 2 tablespoons of sugar per egg white OR ⅛ teaspoon of cream of tartar and 1 teaspoon of water per every 2 egg whites.
Place the heatproof bowl over the saucepan of simmering water. Then heat the egg whites until they reach 71C / 160F. While they are heating you need to gently stir them constantly to prevent the whites from coagulating.
Once the mixture reaches 71C / 160F remove it from the heat immediately and put the bowl in an ice water bath to chill the whites.
Use the pasteurized egg whites in your recipe right away.

Nutrition