Pasteurized Egg Yolks Food

PASTEURIZED EGG YOLKS

Steps:

• Separate two eggs and collect the yolks in a microwave-safe glass bowl. Whisk the yolks thoroughly using the first of your three clean whisks. Add 1 Tbsp lemon juice and whisk again. Add 2 Tbsp water and whisk again. Seal bowl with plastic wrap and place it in the microwave. NOTE: The current whisk should be set aside now. You'll need to have the next two ready to go in quick succession. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for 8 more seconds, then immediately remove the bowl from the microwave, remove the plastic wrap and whisk the yolks vigorously with a clean whisk. Immediately return the bowl to the microwave and heat on high again until the surface begins to rise. Continue for 8 more seconds, them remove and whisk vigorously with another clean whisk until the mixture is smooth and creamy. These egg yolks are now safe to use in mayonnaise or other raw-egg preparations. Tips: You can increase the number of yolks to three. Just increase the cooking times to 10 seconds from the moment the surface of the eggs starts to rise. Three whisks (or forks) are absolutely essential. Don't try to wash and dry the same whisk and re-use it. It'll take too long and the temperature of the eggs will fall too fast. And by no means should you use an unwashed whisk for the second or third whiskings. You'll just be contaminating the egg mixture. From http://culinaryarts.about.com/od/eggsdairy/ht/pasteurize_eggs.htm

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!