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FOOD FACTS: How To Pasteurize Eggs

If you can’t find pasteurized eggs, you can pasteurize them yourself—and still eat the cookie dough. Photo by Karen Andrews| SXC.


aw eggs are ingredients in sauces such as mayonnaise, Hollandaise sauce and Caesar salad dressing; in beverages such as egg nog and Orange Julius; in desserts such as custard-style ice cream, mousse, cold soufflés and chiffons; in steak tartare and pasta alla carbonara; and numerous other dishes.

Should you give up these foods because of the recent salmonella outbreak?

Nope! As noted in the post below, you can buy pasteurized eggs. You can also pasteurize eggs at home.

Salmonella bacteria die in a medium-to-large egg in about 3-1/2 minutes when heated to 140°F; 5 minutes for extra-large and jumbo eggs.

Home pasteurization doesn’t provide the 100% guarantee that commercially pasteurized eggs do, but it will significantly reduce the risk.

1. BRING a pot of water to 145°F over medium heat. Monitor the temperature with an instant-read kitchen thermometer or use a probe thermometer—it’s easier.

2. PLACE fresh, room-temperature eggs in the pot; be sure the water completely covers the eggs. Lower the heat and maintain the 145°F temperature. Do not let the temperature reach 160°F or you’ll start to cook the eggs.

3. REMOVE the eggs after 3-1/2 minutes, or 5 minutes for extra-large and jumbo sizes. Allow to cool to the touch; then use or refrigerate.

Look for Davidson’s Safe Eggs.

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