Pasteurizing quail eggs

[bbtoronto]

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!

[Todd in Chicago]

I would also love to hear the answer for this for the very same reasons.

Cheers...

Todd in Chicago

[budrichard]

Unlike the chicken egg industry where salmonella is in the supply chain, quail eggs can be used raw and are frequently eaten raw requiring no pasteurization.-Dick

http://www.quora.com/Food/Are-raw-quail-eggs-less-likely-to-contain-Salmonella-than-raw-chicken-eggs