Pasteurized Eggs

[jburnie]

There are a number of recipes which call for "lightly cooked" are raw eggs to be used (for example mayonaise, Carbonara sauce, mousses etc). Which recipes do you use pasteurized eggs for?

Also who pasteurizes the eggs themselves in the kitchen? Do you do it in the shell or crack the egg and pasteurize it in liquid form?

Edited June 8, 2014 by Chris Hennes
Name removed at member's request (log)

[Twyst]

I think its a waste of time unless you are cooking for the elderly/children/people with suppressed immune systems.

[andiesenji]

I pasteurize eggs that I will be using in eggnog, in salad dressing, mayonnaise & etc. It's easy and I don't have to worry about feeding something possibly harmful to my friends.

[radtek]

Found this on the web. Hope it doesn't violate any rules but this should help.

[EnriqueB]

The table shows above seems to offer short times and high temperatures for convenience, but egg pasteurization can be better achieved with lower temperatures and longer times using sous-vide equipment. Modernist Cuisine proposes 2 hours at 55ºC. This article on the Journal of Applied Microbiology proposes 75 minutes at 57ºC or 58 minutes at 58ºC. I understand these are core temperatures for whole medium-size eggs, so you should program the SV one degree higher and increase time if using extra-large eggs.

I normally do not pasteurize eggs but have been doing so while my wife was pregnant, and it's very easy with a SV setup.

[jmolinari]

i use them in carbonara, mayo and soft scrambled eggs because i have a 3 and 1 year old. I just buy them pre-pasteurized.