How to Pasteurize Eggs?

Pasteurizing eggs at home is a method to reduce the risk of salmonella by heating the eggs to a specific temperature, killing harmful bacteria while keeping the eggs safe to eat. The following method is based on the reference: "How to Pasteurize Eggs at Home - YouTube".

Steps to Pasteurize Eggs at Home

Here's a step-by-step guide on how to pasteurize eggs at home:

1. Prepare the Water Bath: Fill a pot with enough water to cover the eggs completely.
2. Heat the Water: Heat the water to a temperature of 140°F (60°C). Use a thermometer to ensure accurate temperature control. Maintaining a constant temperature is crucial for effective pasteurization.
3. Add the Eggs: Gently place the eggs into the heated water.
4. Maintain Temperature: Keep the water temperature at 140°F (60°C) for 3.5 minutes. Continuously monitor the temperature and adjust the heat as needed.
5. Cool the Eggs: After 3.5 minutes, remove the eggs from the hot water and immediately place them in ice water to stop the cooking process.
6. Dry: Thoroughly dry the pasteurized eggs with a towel.

Post-Pasteurization

• It's best to use pasteurized eggs right away.
• However, you can also store them in the fridge for about a week.

Table Summarizing Pasteurization Process

Step	Action	Temperature	Time
1. Prepare Water	Fill pot, ensure eggs are fully covered	N/A	N/A
2. Heat Water	Heat water to 140°F (60°C)	140°F (60°C)	N/A
3. Add Eggs	Gently place eggs in water	140°F (60°C)	N/A
4. Pasteurization	Maintain water temperature	140°F (60°C)	3.5 mins
5. Cool	Place eggs in ice water	Cold	Until Cool
6. Dry	Thoroughly dry eggs with a towel	Room Temp	N/A

Key Considerations

• Temperature Control: Accurate temperature control is essential. A reliable thermometer is a must.
• Time: Do not deviate from the recommended time of 3.5 minutes.
• Immediate Cooling: Immediately cool the eggs in ice water to halt the cooking process.
• Storage: Use the pasteurized eggs immediately or store them in the fridge for a week at most.