Pasteurized Eggs

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

Author

Brian Young

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

Prep Time: 00:00

Recipe Time: 01:15

Temperature : 135F / 57.2C

Ingredients

• 6 to 12 Eggs

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
2. Mark the eggs to be pasteurized with a P or some other moniker with a water proof marker.
3. Gently drop the eggs, in their shells (not vacuum sealed), into the bath to cook for 1 hour 15 minutes.

1. Remove the eggs, quick chill them submerged in ice water for 20 to 30 minutes and refrigerate.
2. Use in recipes calling for raw eggs