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"Eggs dehydrate easily, and most online sources suggest keeping the eggs at 135° F to 145° F for about 10 hours. However this temperature is not sufficient to k
by mattmaroon 7y ago
"Eggs dehydrate easily, and most online sources suggest keeping the eggs at 135° F to 145° F for about 10 hours. However this temperature is not sufficient to keep salmonella from forming during the dehydration process, because this leaves eggs in the food safety danger zone for too long."
Umm, no. The food wouldn't be in the danger zone very long, and even if it were the following 9 hours would be more than enough to kill them.
- rootusrootus 7y agoYeah that's what I was thinking. 135F will kill salmonella in under an hour. From how it's worded in the article, I assume they're just ignorant of how pasteurization works at different temperatures so they're going by the over-simplified recommendation from FDA. I see this same misunderstanding happen periodically on the sous vide forums.
- mattmaroon 7y agoYeah. Probably lots of people who don't know what they're talking about said that and he just assumed they are correct. A thin layer of egg in what is essentially a convection oven is going to heat up very fast.
- ganafagol 7y agoShe