Why would you choose to pasteurize your eggs?
Primarily for food safety. Eggs are renown for carrying salmonella, which is a bacterial pathogen that can create foodborne illnesses and diseases that have the potential to be life threatening.
What Does Pasteurization Do?
Pasteurization doesn’t cook the eggs; it just kills the salmonella bacteria that can cause foodborne illnesses. In fact, the eggs are still raw after the process.
Pasteurized And Pasture Raised
There is a difference between pasteurized and pasture raised eggs. Pasture raised means that the chickens are free to roam the range and forage for food and grow naturally. In short, they are not raised in battery farming conditions. Pasteurization of eggs means that they have been put through a mechanically heated process that kills bacteria and viruses.
USDA
It’s important to note that, “in accordance with USDA regulations, all eggs being sold must be pasteurized.” I find that interesting, because some of the continuing issues that this industry has regarding foodborne illnesses associated with people eating eggs, makes me wonder about the veracity of their pasteurization practices.
How To Pasteurize Eggs
Whether eggs are pasteurized commercially or at home the process is the same. Eggs must be completely immersed into a temperature controlled water bath for a set period of time. The time and the temperature of the water will kill any bacteria and viruses the cause foodborne illnesses. The temperature of the water cannot be too hot nor too cold. If the temperature is too cold the pasteurization process will fail to kill all bacteria and viruses. If the water temperature is too hot, you’ll kill the bacteria and viruses, and you’ll also get boiled eggs.
Water Temperature And Time
We are going to use a water temperature of 135°F for 75 minutes. On completion of the processing time the eggs will be plunged into an ice water bath and remain there until they are cold, 20-30 minutes. This is to stop the heating process. Note that the water temperature of 135°F is a constant from start to finish. Fluctuations in water temperature may cause inconsistent results, meaning your pasteurization may fail.
Pasteurization Of Eggs
Pasteurization doesn’t cook the eggs, they are still raw, but safe from salmonella and other viruses that are known causes of foodborne illnesses. That being said, they are still raw.
Please note: * Eating raw or undercooked food is associated with increased risk of foodborne illness.
How To Pasteurize Eggs Using A Instant Pot Sous Vide
Equipment
- 6-8 qt multifunctional electric pressure cooker with sous vide setting
- Trivet
- Large bowl
- Container for pasteurized eggs
Ingredients
- 12 large eggs at room temperature
- 3-4 quarts water
- 3-4 quarts Ice cold water
Instructions
- Put the trivet into the base of the pot and fill it with enough water to totally submerge the eggs.
- Set the sous vide temperature to 135°F and the timer to 75 minutes or 1 hour 15 minutes. Most multifunctional electric pressure cookers have default settings. Use the manufacturer’s instructions to customize your settings. If your pressure cooker came with an additional glass lid, cover the pot.
- Once the water has come to temperature, gently add the eggs.
- Allow to process for 75 minutes.
- Once the processing time is over, your eggs are pasteurized. Remove the eggs and plunge them in to the ice-cold water bath. Leave them there until the are cold; 20-30 minutes.
- Remove them from the water and dry thoroughly. Place them into a clean and sanitized container that has been labeled and dated. Or mark the eggs individually with a food safe pen.
- Store your pasteurized eggs in the refrigerator and use within 3 – 5 weeks. Use your pasteurized eggs the same way that you would use your eggs from the store.
