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Pasteurized Eggs Sous Vide

A cracked sous vide pasteurized egg in a clear bowl

The easiest and safest way to pasteurize eggs at home.

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12-20 pasteurized eggs 1x
  • Category: How-tos
  • Method: Sous Vide

Ingredients

Scale
  • 1220 or more large raw eggs in their shells

Instructions

  1. Preheat water to 135°F (57°C) using a sous vide immersion circulator. (I use Anova.)
  2. Once the water is ready, gently lower raw eggs in their shells into the water bath by using a slotted spoon or a spider strainer. Set the cooking time for 75 minutes.
  3. A few minutes before the eggs are done, prepare an ice-water bath. Once the timer goes off, fish out the eggs from the hot-water bath and place them into the ice-water bath immediately. Chill for 20-30 minutes. 
  4. Once the pasteurized eggs are thoroughly chilled, wipe them with a dry cloth, mark them on the shells with a “P” and refrigerate. 

Notes

  • In-shell pasteurized eggs can last 3-5 weeks in the fridge. 
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