Homemade Pasteurized Eggs Food

HOW TO PASTEURIZE EGGS

Steps:

• Place your eggs into the saucepan (you can use as many as you want as long as they are in one layer and not stacked up)
• Add enough water to cover your eggs by 1". REMOVE YOUR EGGS BEFORE HEATING THE WATER.
• Place your thermometer into the water and begin heating the water to 140ºF. Adjust the heat as necessary to ensure the water does not get hotter than 142ºF.
• Add your eggs back to the water and continue watching the temperature to make sure the heat is not rising or falling.
• After three minutes, remove the eggs from the water with a spoon and transfer them to a bowl of cold water. Let them cool for 5 minutes.
• Dry your eggs and use them right away or store them in the fridge like you would any other egg.

HOMEMADE PASTEURIZED EGGS

Steps:

• To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
• Cook over low heat, stirring constantly until the mixture reaches 160°F.
• These eggs can be safely used in recipes and require no further cooking.
• www.foodsafety.wsu.edu.
• Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.

HOMEMADE MAYO USING HOME PASTEURIZED EGGS

Steps:

• First off, set your eggs out until they become room temperature, about 2-3 hours, then in a pot use enought water to completely cover your eggs. Using a candy thermometer, bring your water to 160-165 degrees farenheit, place your eggs in the water for 3 minutes, then remove and allow to cool back to room temperature (all the other eggs you just pasteurized you can put in the frg), once your eggs are room temperature, continue on to make your homemade Mayonnaise.
• Using a mixer,beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl on medium setting, until very thick and pale yellow.
• Add about 1/4 cup oil, drop by drop, beating vigorously .as you add the oil
• Beat in 1 teaspoon each lemon juice and hot water.
• Add another 1/4 cup oil, a few drops at a time, beating vigorously
• Beat in another teaspoon each lemon juice and water.
• Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water.
• slowly beat in remaining oil.
• ***Note*** If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week if you did not pasteurize your eggs, 4-6 weeks if using pasteurized eggs.
• *** Note***, DO NOT try to rush it or you will come out with a runny mess. The egg yolks allow the oil and vinager/lemon juice (whichever you use) to emulsify, so it MUST be done slowly! DROP BY DROP!