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?
grainlady_ks
kitchendetective
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bellsmomOriginal Author
dcarch7 d c f l a s h 7 @ y a h o o . c o m