When preparing recipes that call for raw eggs—such as tiramisù, carbonara, mayonnaise, Caesar salad, and others—it’s essential to use pasteurized eggs. The risk of Salmonella infection is simply not worth taking.
Pasteurized eggs are commonly available in stores, typically sold in cartons or “briks” as separated components: egg whites (albumen), yolks, or whole eggs.
For those who prefer to pasteurize eggs at home, immersion-heated shell eggs offer a safe and effective solution. These provide Salmonella-free ingredients for a variety of minimally cooked dishes, making them ideal for both home cooks and foodservice professionals.
To pasteurize eggs at home, you’ll need a sous vide device. Simply:
- Place the eggs in a precisely regulated water bath at 57°C (135°F)
- Maintain the temperature for 75 minutes
Pasteurized in-shell eggs can be stored and used just like raw eggs. While the yolk remains unchanged, the egg white becomes slightly milky. Whipping time is longer, but the final whipped volume is nearly the same.
References
- J. D. Schuman, B. W. Sheldon, J. M. Vandepopuliere, and H. R. Ball, Jr.
Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs.
https://pubmed.ncbi.nlm.nih.gov/9351225/ - Journal of Applied Microbiology, 83:438–444, 1997.
https://academic.oup.com/jambio/article-abstract/83/4/438/6723624?redirectedFrom=fulltext&login=false