Hi all, I'm having trouble finding an authoritative answer to this. I'm making "tiny steak tartare" on new year's eve, and want to use raw quail's eggs. I'd prefer to pasteurize them in my Sous-Vide Supreme. I know the time/temp combo for chicken eggs (135'F for 1:15)... what is it for quail's eggs? Is it the same, because I'm trying to eradicate/reduce the same species of bacteria? Or less because the thickness of the item is much smaller? Sub-question - although I intend to do a test-run, has anyone here done this? Does it markedly change the character of the egg? Thanks!
