The Easy Way To Pasturize Eggs Food
THE EASY WAY TO PASTURIZE EGGS
Are you making ice cream or key lime pie with raw eggs? Here is a quick way to pasturize them to make them a little safer to use raw.
Provided by Secret Agent
Categories Very Low Carbs
Time 5m
Yield 1 pot of pasturized eggs, 1 serving(s)
Number Of Ingredients 2
Steps:
- Cover the eggs with cold water in a large pot and turn on medium low to medium heat. Use your candy thermometer or an instant read to watch the temperature. When you hit 140 degrees start watching carefully or you will cook the eggs. Keep the temperature between 140 and 150* for 4 minutes for large eggs.
Nutrition Facts : Calories 294, Fat 19.9, SaturatedFat 6.2, Cholesterol 846, Sodium 299, Carbohydrate 1.5, Sugar 1.5, Protein 25.2
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
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