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I sous vide mine at around those temps which is below the coagulation temperature, and makes it perfectly safe with no chunks of cooked egg.
by chomp 5y ago
I sous vide mine at around those temps which is below the coagulation temperature, and makes it perfectly safe with no chunks of cooked egg.
- dsizzle 5y agoI think you need to clarify "around those temps." From what I understand, if you stay below 142F, it won't coagulate. Are you just saying that sous vide is precise enough that you can do your own pasteurization? Or are you suggesting 142F isn't quite a hard cutoff? Either way, that's good to know.
- ortusdux 5y agoA standard $100 usd Sous Vide wand can easily hold ±1°f if you use it in a small insulated cooler. I regularly use mine to pasteurize and soft-boil eggs - I like to give eggnog as gifts and I hate a solid yolk. I've never actually tested the pasteurized eggs for salmonella afterwards. I wonder what test-strips cost?