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Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food borne illness in dishes that are not cooked or are only lightly cooked.
If you are following a recipe that calls for the use of raw or undercooked eggs like royal icing, mayonnaise, frosting, mousse, etc., you may want to pasteurize the eggs first to reduce or eliminate the risk of being infected by the salmonella bacteria.
How to Pasteurize Eggs
Things you will need:
- Eggs
- Thermometer
- Water
- Saucepan
Procedure:
- In a saucepan, place eggs and fill with enough water to completely cover the eggs, and turn the stove on low heat.
- Clip thermometer to the side.
- Heat water to 60°C (140ºF) and hold it there for 3 minutes or 5 minutes if you pasteurize more than 3 eggs.
- Once its done, place the saucepan on the sink and drain the hot water.
- Fill with cold/tap water and let the eggs cool down completely.
- Remove the eggs and wipe with a towel to dry.
- Mark with “P” (optional) and store in the refrigerator for one week.
