How to Pasteurize Eggs Safely at Home for Any Recipe

👩‍🍳 Instructions

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   For Whole Eggs in Shell:
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   1. Fill a medium saucepan about halfway with water. Bring the water to a gentle simmer over medium heat, aiming for a consistent temperature between 140°F and 142°F (60°C and 61°C). Use an instant-read thermometer to monitor.
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   2. While the water heats, prepare an ice bath: fill a large bowl with ice and water. Set aside.
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   3. Carefully place the eggs into the simmering water using a slotted spoon, ensuring they are fully submerged. Maintain the water temperature between 140°F and 142°F (60°C and 61°C) for exactly 3 to 5 minutes. Stir the eggs gently occasionally for even heating.
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   4. After 3-5 minutes, immediately transfer the eggs from the hot water bath into the prepared ice bath. Let them cool completely for at least 10 minutes, or until cold to the touch. This stops the cooking process.
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   5. Use immediately or store in the refrigerator for up to 2 weeks, just like unpasteurized eggs.
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   For Separated Yolks or Whites (Double Boiler Method):
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   1. Separate your eggs carefully, ensuring no yolk gets into the whites if pasteurizing whites, and vice versa. Place yolks or whites in a heatproof bowl (glass or stainless steel).
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   2. Fill a saucepan with 1-2 inches of water and bring it to a simmer. Place the heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the simmering water.
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    3. Continuously whisk the yolks or whites as they heat over the simmering water. Monitor the temperature with an instant-read thermometer. For yolks or whites, heat to 160°F (71°C) and hold for 30 seconds, whisking constantly.
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    4. Immediately remove the bowl from the heat and place it into a larger bowl filled with ice water. Continue whisking occasionally until the egg yolks or whites are completely cool. This rapid cooling prevents further cooking.
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    5. Use immediately or store in an airtight container in the refrigerator for 2-4 days. For longer storage, freeze in freezer-safe containers.