New to the forum, but have read most of the sous vide topic. Question about cooking eggs. I have a SVS and have done eggs a few times at 65c. Love how they come out. My question is that I've read that once an egg is pasteurized it can be stored in the refrigerator just like raw eggs. I'm a bit confused on this. If you do this, when it's time to eat them, do you re-heat them in the SVS back to the same temp (i.e. 65c)? How long can you actually keep them in the refrigerator? The only negative about cooking the eggs is how long they take (i.e. 1 hour), but would love to have many already cooked that I could just "re-heat" and eat in the morning on some toast. Thanks!
