Pasteurized Eggs Sous Vide

Print Friendly, PDF & Email

Some recipes (mayonnaise, meringue, Caesar dressing, egg nog) call for using raw eggs.  You can purchase (in the US anyway) pasteurized eggs in many/most chain grocery stores, but at a premium.  However, with your water oven, you can pasteurize your own effortlessly and inexpensively.  Here’s how:

SousVide Supreme - Deviled EggsPasteurized Whole Eggs

INGREDIENTS

  • 1 to 2 dozen large eggs

DIRECTIONS

  1. Fill and preheat the Sous Vide Supreme water oven to 135F/57C.
  2. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker.
  3. Gently drop the eggs, in their shells (not vacuum sealed), into the water oven to cook for 2 hours.
  4. Remove the eggs, quick chill them submerged in ice water for 20 to 30 minutes and refrigerate.
  5. Use in recipes calling for raw eggs
Like this? Why not share it:Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Tumblr
Tumblr
Share on Reddit
Reddit
Pin on Pinterest
Pinterest