Brian lives in Shoreline, Washington with his wife and two cats.
Ingredients for 6
6 to 12 Eggs
Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker.
Gently drop the eggs, in their shells (not vacuum sealed), into the bath to cook for 1 hour 15 minutes.
Remove the eggs, quick chill them submerged in ice water for 20 to 30 minutes and refrigerate.
Use in recipes calling for raw eggs