Pasteurize Eggs

We use pasteurized eggs for dishes that require uncooked eggs. Homemade mayonnaise, salad dressing and eggnog!

Raising backyard chickens means that egg cleanliness can vary. It often does based around the season or the cleanliness of the coop. During wet weather the chicken feet track more mud around the eggs.

Here is the simple way we pasteurize our eggs.
The goal is to get their core temp to 140 degrees for 3min.

The idea is to slowly bring eggs and water to 140F slowwwwwly. The trick is to keep the eggs off the base of the saucepan. If they sit directly above the heat you risk cooking the eggs through along the shell. Use medium-high heat to start before dropping to medium-low to maintain.

I use a collapsible vegetable steamer. Here's a 6" steamer on amazon for under $8 (Nov '18).

Target temp is 140 F / 60 C. Even if you don't commonly use Farenheit it is best for this application because it allows you to effectively get an extra degree of accuracy.

The easiest way to hold the target temp is to maintain heat but start to shift the pot off the burner if the temp rises a degree. It quickly comes back to the target temp. It is a simple process of adjustment for the 3min.

Notes on Sous Vide --some notes are added below about using a Sous Vide to heat and manage water temp. While you can certainly use a Sous Vide to cook I personally haven't seen the value. Please make the case below if you find it to be genuinely useful... I continue to see it as another unnecessary kitchen gadget

I use the thermopro dual prong wireless thermometer. ----this older version was a prize from a past competition where I showed how I grill ribs. Thanks Thermopro!

You may notice a few air bubbles escaping. This is a sign that the shell isn't a perfect barrier. The trickle of air isn't a problem for commercial pasteurization. Any crack, as shown in the last photo, is reason to remove the eff from your pasteurized set.

An Instructables member dropkick has helped clarify that cooking eggs breaks down the natural egg membrane protecting the contents from bacteria in the air. Please cook eggs quickly and refrigerate after cooking.

Eggs should only be allowed to sit at 140 F for 3 min. A hotter temp or longer time can alter the interior of the shell. ---basically the whites will start to cook. they start to look milky

After removing the eggs from warm water transfer to a cool water bath. It's at this point that I wipe the shells to remove any remaining smudges.

Hope you've found this instructable useful. Whether you raise your own chickens or simply want to pasteurize standard store bought eggs this is the simplest way I know.

Any tips are welcome.
Hope you see value compared to the high-priced pasteurized eggs found online.

Thanks, Jeff

Here are a few recent instructables:

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• Shakshuka - mediterranean favorite with added noodles
• 'Italian' Cheesecake - our 'go-to' ricotta cheesecake