4 ms·

I was very sure (correct me if I'm wrong) that salmonella are only on the egg shell and could probably be decontaminated by dropping them in boiling water for a

I was very sure (correct me if I'm wrong) that salmonella are only on the egg shell and could probably be decontaminated by dropping them in boiling water for a few seconds without denaturating the egg white. I really like the surge in dyi/food realated articles on hacker news, keep them coming!

Jackim 6y ago
Salmonella can be inside eggs. "However, outbreaks of salmonellosis (an infection caused by Salmonella bacteria) still happen because Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS. To curb this form of contamination, the egg industry regularly tests hens for the ovarian bacteria." https://www.livescience.com/10016-salmonella-eggs.html https://www.livescience.com/10016-salmonella-eggs.html
el_benhameen 6y ago
I have heard of people using sous vide to pasteurize both the shells and contents of eggs. This guy seems to have a pretty science-based process (see the "Pasteurized in Shell Egg" section): http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs This is admittedly another piece of equipment to add to the process, but I suspect that the intersection of "people who own a dehydrator" and "people who own a sous vide machine" is pretty large.
- wheels 6y ago
  The Food Lab has an article on sous vide eggs, including pasteurizing them with a sous vide circulator: https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html https://www.seriouseats.com/2013/10/sous-vide-101-all-about-... Generally it's a great resource for nerdy cooking stuff. I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents.
- MegaDeKay 6y ago
  I have pasteurized eggs this way many times. The white gets cloudy but the egg is essentially raw. These are just the thing for Negroni Flips [0] or Tamago Kake Gohan [1]. Douglas Baldwin is the man when it comes to Sous Vide and food safety. [0] https://food52.com/recipes/26068-negroni-flip https://food52.com/recipes/26068-negroni-flip [1] https://www.seriouseats.com/recipes/2016/04/tamago-kake-gohan-egg-rice-tkg-recipe-breakfast.html https://www.seriouseats.com/recipes/2016/04/tamago-kake-goha...

Jackim 6y ago

Salmonella can be inside eggs. "However, outbreaks of salmonellosis (an infection caused by Salmonella bacteria) still happen because Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS. To curb this form of contamination, the egg industry regularly tests hens for the ovarian bacteria." https://www.livescience.com/10016-salmonella-eggs.html https://www.livescience.com/10016-salmonella-eggs.html

el_benhameen 6y ago

I have heard of people using sous vide to pasteurize both the shells and contents of eggs. This guy seems to have a pretty science-based process (see the "Pasteurized in Shell Egg" section): http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs This is admittedly another piece of equipment to add to the process, but I suspect that the intersection of "people who own a dehydrator" and "people who own a sous vide machine" is pretty large.

wheels 6y ago
The Food Lab has an article on sous vide eggs, including pasteurizing them with a sous vide circulator: https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html https://www.seriouseats.com/2013/10/sous-vide-101-all-about-... Generally it's a great resource for nerdy cooking stuff. I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents.
MegaDeKay 6y ago
I have pasteurized eggs this way many times. The white gets cloudy but the egg is essentially raw. These are just the thing for Negroni Flips [0] or Tamago Kake Gohan [1]. Douglas Baldwin is the man when it comes to Sous Vide and food safety. [0] https://food52.com/recipes/26068-negroni-flip https://food52.com/recipes/26068-negroni-flip [1] https://www.seriouseats.com/recipes/2016/04/tamago-kake-gohan-egg-rice-tkg-recipe-breakfast.html https://www.seriouseats.com/recipes/2016/04/tamago-kake-goha...