Pasteurized Eggs
(231)
Brian lives in Tacoma, Washington with his wife and two cats.
A vital element to any recipe that calls for raw eggs like mayonnaise, Caesar salad dressing, hollandaise, eggnog, etc.
Read More
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 6
6 to 12 Eggs
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
-
Step 2
Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker.
-
Step 3
Gently drop the eggs, in their shells (not vacuum sealed), into the bath to cook for 1 hour 15 minutes.
-
-
Step 0
Remove the eggs, quick chill them submerged in ice water for 20 to 30 minutes and refrigerate.
-
Step 1
Use in recipes calling for raw eggs