If you're following a recipe that calls for the use of raw or undercooked eggs, you may want to pasteurize them first.
Step 1: Fresh eggs are a good choice.
Generally, fresh eggs are safer to use than old eggs.Don't use an egg that is past its expiration date and never use one with cracks in the shell.
Step 2: Eggs can be brought to room temperature.
Take the eggs out of the fridge and put them on the counter in the kitchen for 15 to 20 minutes.The temperature of the egg's shell should be close to the room temperature.Don't use chilled eggs for this procedure.Cold eggs can't warm up fast enough in the warm water used for pasteurizing because they need to reach a temperature of 59 degrees Celsius.Eggs that are room temperature have a better chance.
Step 3: Put the eggs in the water.
Cool to cold water is what you need to fill a small saucepan.Carefully place the eggs inside the water, laying them on the bottom of the saucepan in a single layer.After placing the eggs inside, add more water to the saucepan.The eggs should be covered with 2.5 cm of water.Attach a thermometer to the pan.Make sure that the tip of the thermometer rests under the water so that it can read the temperature throughout the process.The temperature needs to be monitored very closely.If you want to read temperature fluctuations more precisely, a digital thermometer is probably your best bet.
Step 4: Warm the water slowly.
The saucepan should be placed on the stove in a medium heat setting.The water should reach a temperature of 60 degrees Celsius.During any point of the process, you should not allow the water temperature to rise above 61 degrees Celsius.The properties of the egg could be changed at higher temperatures.You might cook the eggs slightly without even realizing it.It is possible to allow the temperature to rise as high as 65 degrees Celsius (150 degrees Fahrenheit) without changing the quality of the raw egg.You will need to watch the water and wait for bubbles to form on the bottom of the pan if you are not using a thermometer.The temperature of the water will be about 150 degrees Fahrenheit when that happens.The temperature can still work well despite being a little higher than ideal.
Step 5: The temperature should be maintained for a few minutes.
Continue heating large eggs for a full three minutes if the water temperature is not changing.Extra large eggs should be kept out of the water.The temperature of the water should never rise above 61 degrees Celsius, so you need to keep an eye on it.As needed, adjust the temperature settings on your stove.If you allow the temperature of the water to rise to 65 degrees Celsius (150 degrees Fahrenheit), you should remove the pan from the heat source before allowing the eggs to sit in the hot water for three to five minutes.
Step 6: Remove the eggs from the water.
Carefully fish the eggs out of the water using a spoon and rinse them under cold water until the shell drops to room temperature or below.Alternatively, you could place the eggs in a bowl of ice water.Since sitting water is more likely to developbacteria, running water will technically work.The internal temperature of the egg can be quickly dropped by Rinsing the eggs with cold water.
Step 7: Eggs can be kept in the refrigerator.
The eggs should have been Pasteurized.You can either use them immediately or keep them in the fridge for another week or so.
Step 8: Fresh eggs are good.
The eggs should be free of cracks.Make sure the eggs are clean.The use of room temperature eggs is not as important with this method since the egg white and/or yolk will be exposed to the heat more directly.
Step 9: The water should be boiled in a large saucepan.
Put a large saucepan full of water on your stove top.Before turning off the heat, allow it to reach a steady simmer and steam.Continue as you wait for the water to warm up.You will need a second bowl to fit inside the large saucepan of water.The sides of your bowl need to be tall to prevent water from splashing inside.Don't put this bowl in the water just yet.
Step 10: The eggs should be opened.
If you want the white and yolk to fall into your second bowl, you have to crack your eggs.You can pasteurize the egg white and egg yolk at the same time.You can separate the eggs if you only need the white or yolk.You can dispose of the unneeded portion by draining the kitchen sink.
Step 11: Put it in a little liquid.
The raw egg should be combined with a little liquid for each complete egg, egg white, or egg yolk.When the egg starts to look foamy, whisk the ingredients together thoroughly.You can use any liquid called for in the recipe.If you add lemon juice and milk at the same time, it will cause the milk to oxidize, so make sure you don't.The eggs can be ruined by curdled milk.
Step 12: The saucepan has a bowl inside.
Once the water is simmering and the heat has been turned off, place the bottom of the bowl inside your saucepan of water, holding it down using pliers or tongs.The method uses a double boiler to heat and pasteurize the eggs.The risk of accidentally cooking the eggs instead of pasteurizing them is higher if you skip the extra saucepan of water.Make sure you use the lowest heat setting possible on your stove if you do heat the eggs directly.
Step 13: The temperature of the water will drop when you whisk constantly.
When you place the bowl of eggs in the hot water, you need to whisk them with a fork or wire whisk.Continue whisking for two to three minutes until the water islukewarm.The constant movement of the heat distributes it evenly throughout the egg mixture, preventing it from cooking in any particular spot or from remaining partially unpasteurized.
Step 14: Don't wait to use the eggs.
Allow the eggs to cool for a few minutes, then use them in your recipe.These eggs should not be refrigerated or frozen.