There are a variety of beverages and some desserts, that use raw eggs in the recipe, but many people shy away from those recipes because of the raw eggs and risk of food borne illness. You can purchase pasteurized eggs to use for Orange Julius and Eggnog, Syllabub and Milk Egg, however you can also pasteurize your own fresh, clean farm eggs. Pasteurization does not cook the egg, it merely kills the bacteria that may cause a food borne illness. The process is simple and takes just a few minutes. You have the supplies right in your own kitchen.
The method in this tutorial is for pasteurizing eggs in shell. Refer to the link below to pasteurized eggs out of shell. Either method is suitable for many recipes calling for raw eggs.
What You Need:
Eggs (Fresh, Clean, Room Temperature)
Thermometer (digital for the most accuracy, but a candy thermometer works fine)
Water (enough to cover the eggs by an inch or so)
Place the eggs in a saucepan with water to cover. Turn the burner to medium high. Place the thermometer in the water and check the temperature. When you begin to see tiny bubbles in the bottom of the pan and around the eggs, the temperature will be right at 140 degrees. Remove the pan from the heat when it reaches this temperature and set a timer for 3 minutes. At the end of the 3 minutes remove the eggs with a slotted spoon and place in a strainer. Run cold water over the eggs straight from the tap or plunge into ice water. The eggs are now pasteurized and ready to use in recipes calling for raw eggs.
PRECAUTION: Even though the eggs are pasteurized; those with a compromised immune system should consult their health care professional about the use of the eggs. Pasteurized eggs are safe for most individuals. The FDA reports that there may be an average of 1:20,000 risk of salmonella in eggs, so the risk is low, and pasteurization reduces the risk even more. But always use caution if used for young children, elders or those with an autoimmune disorder.
Refer to the link to Pasteurized eggs out of the shell:
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