How to Pasteurize Eggs; How to Work With Raw Eggs For Your Recipes

How to pasteurize eggs; how to work with raw eggs for your recipes?

Pasteurizing the eggs, whole or just parts of them, is a very important step in order to be able to safely prepare recipes in which these ingredients are used raw. Pasteurizing means treating the eggs with a syrup based on water and sugar that has reached a temperature of 121 degrees: is that all? Well yes, that’s all, but like everything else in the kitchen, even when you are about to pasteurize the eggs, you need to do it carefully, and above all have a kitchen thermometer at your disposal!

Basic Techniques

Pasteurizing the eggs, whole or just parts of them, is a very important step in order to be able to safely prepare recipes in which these ingredients is used raw. Pasteurizing means treating the eggs with a syrup based on water and sugar that has reached a temperature of 121° is that all? But like everything else in the kitchen, even when you are about to pasteurize eggs, you need to do it carefully, and above all have a kitchen thermometer at your disposal! Today we explain to you step by step how to pasteurize whole eggs, egg yolks and egg whites so you can prepare homemade mayonnaise, tasty tiramisu or creamy eggnog without any fear!

Pasteurize Egg Whites

Pour the egg whites at room temperature in a bowl, add a pinch of salt and start whipping them with electric whips. In the meantime prepare your syrup: add 50 grams of sugar and 25 grams of water in a small saucepan and bring to heat on a low flame: as soon as the mixture reaches the temperature of 121°, pour it over the egg whites without stopping to work with the whips. In this way the hot syrup will pasteurize the eggs, eliminating any risk of bacteria. Pay attention: the sugar does not start to caramelize. Once pasteurized, you can use the yolks for your preparation, taking care to reduce the sugar doses of the recipe (considering what you used to pasteurize).

Pasteurized The Egg Yolks

Separate the yolks from the whites and place the first in a bowl, add 50 grams of sugar and knead with a whisk for a few minutes. pour the remaining 50 grams of sugar and 25grams of water into a saucepan. Bring to the heat and cook on a low flame until the syrup reaches a temperature of 121’c. As soon as this temperature is reached, pour your syrup on the egg yolks, continuing to work with the electric whisk so as to mix everything well. The hot syrup will cook the yolks, pasteurizing them, so that they can be used for your recipes without any fear of contracting bacteria or salmonella!

Pasteurize Whole Eggs

Open the eggs and pour them into a bowl, add 75 grams of sugar and whip them with the electric whisk. In the meantime prepare the syrup with which you will pasteurize the eggs: in a saucepan pour the remaining 75grams of sugar and 25grams of water: bring to the heat and cook over medium heat until the syrup has reached the temperature of 121°. A soon as you reach this temperature, you will have to check with a kitchen thermometer, pour your syrup over the eggs without stopping to work with the whips: In this way the heat of the syrup will pasteurize the eggs. Keep working until the eggs have become cold. At this point you can use the eggs for your preparation, taking care to reduce the sugar doses of the recipe (considering what you used to pasteurize).

 

Click to see more…

2 Comments

  1. Samuel Danquah

    May 27, 2020
    • Newa Culinary

      May 28, 2020

Give a Comment