To make egg whites safe to eat, you need to cook them to a temperature that kills harmful bacteria like Salmonella. Here's a method to achieve this:
Ensuring Egg White Safety
The key to safely consuming egg whites is to heat them sufficiently to eliminate any potential bacterial contamination.
Heating Method
This method uses a double boiler setup to gently cook the egg whites.
- Setup: Place the bowl containing the egg whites in a saucepan over (not in) barely simmering water. This creates a gentle, indirect heat source.
- Heating and Mixing: Beat the egg whites continuously for 3 1/2 minutes using a hand-held mixer or a large whisk.
- Temperature Check: The egg whites should be hot to the touch. The target temperature is 160 degrees F (70 degrees C). This temperature ensures the egg whites are pasteurized and safe to eat.
Why this works: Heating egg whites to 160°F (70°C) for a specific duration effectively eliminates Salmonella and other harmful bacteria. The continuous beating prevents the egg whites from cooking unevenly and ensures they reach the desired temperature throughout.
