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57°C Ostrich Egg Pasteurization – Has Anyone Tried This?

Jfrancois

By Jfrancois
in Cooking

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Jfrancois

Jfrancois

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I'm attempting to pasteurize a full ostrich egg at 57°C, either with a sous-vide immersion circulator or a bain-marie, to use in pastry later. Has anyone done this before? I'd love to hear your methods, timing, and results."

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