Description
The easiest and safest way to pasteurize eggs at home.
Ingredients
Scale
- 12–20 or more large raw eggs in their shells
Instructions
- Preheat water to 135°F (57°C) using a sous vide immersion circulator. (I use Anova.)
- 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.
- 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.
- 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.
