Pasteurized Eggs


Brian lives in Tacoma, Washington with his wife and two cats.

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A vital element to any recipe that calls for raw eggs like mayonnaise, Caesar salad dressing, hollandaise, eggnog, etc.
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Ingredients for 6

  • 6 to 12 Eggs


  • 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

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135 F / 57.2 C Recipe Temp
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