Questions on pasteurizing eggs in a sous vide device

10 years ago

Dcarch and others,

I plan to pasteurize some eggs for making ice cream. I have some questions and would love any advice you can give.

My books say pasteurizing eggs requires sous viding (not sure sous vide is a verb yet--that looks odd) at 135 degrees for 75 minutes.

I believe Modernist Cuisine says 131 for 2 hours.

I am leaning toward the latter.

If I do a dozen eggs at once, can I then store them for a couple weeks in the fridge without compromising quality? It would be nice to do a dozen or so at a time.

What about dealing with the possibility of eggs cracking during the process.

There was also discussion of suspending the eggs in a plastic bag or placing them in a mesh basket.

Would warming the eggs under tap water before immersing them help avoid cracking?

How do you pasteurize yours--temp and time, and how do you store them?

Comments (4)

grainlady_ks
10 years ago
I use Egg Beaters (or similar product) or reconstituted powdered eggs (such as OvaEasy - which are a home storage staple at our house), or use a cooked custard.

-Grainlady

Here is a link that might be useful: OvaEasy Egg Crystals
kitchendetective
10 years ago
While I have yet to set up a sous vide apparatus, it is on my to do list, specifically so that I can pasteurize eggs for a couple of applications. We raise chickens and they are pampered and healthy. Still, I think pasteurization is a good idea for Caesar salad, mayonnaise, etc. I have this book, recommended by a GWer, but here is an online link (I hope). Perhaps this is your book?

Too bad this link doesn't show how the 75 minute at 135 looks.
Some photos here. Also, wouldn't the type and size of the egg matter?

Here is a link that might be useful: Baldwin on sous vide

This post was edited by kitchendetective on Fri, Apr 4, 14 at 17:42
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bellsmom
Original Author
10 years ago
Kitchendetective
Thank you! I have Baldwin's early Sous Vide for the Home Cook, but this site offers a lot more. Nice visuals.

I'll go back and look at this in more detail tomorrow.

Thank you again.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
I have seen those temperature and time recommendations, I understand they are safe based on the time charts.

I have done them all the way to 142 F/3 to 4 hours and the yolks are still OK, the white gets a little cloudy though.

I don't have information about storing pasteurized eggs in the refrigerator for a long time. I have not done it before.

Regarding eggs breaking. I have read that many people experienced that, but that has never happened to me. Just lucky?

I did a batch yesterday for a carbonara dish.

You can also pasteurize raw milk using sous vide.

dcarch

Questions on pasteurizing eggs in a sous vide device

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grainlady_ks

kitchendetective

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Questions on pasteurizing eggs in a sous vide device

Comments (4)

grainlady_ks

kitchendetective

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dcarch7 d c f l a s h 7 @ y a h o o . c o m

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