3 ms·
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 "Paste
by el_benhameen 7y 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 7y agoThe 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 7y agoI 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...