Pasteurized Eggs Sous Vide


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:

Pasteurized Whole Eggs


  • 1 to 2 dozen large eggs


  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
Share This Recipe with Friends!

Leave a Reply

Your email address will not be published.

Your custom text © Copyright 2022. All rights reserved.