Pasteurized Eggs 1.000

Jennifer Chase for The Washington Post

Apr 26, 2017

You can eliminate the risk of salmonella in recipes that call for raw eggs -- mousses, Caesar salad dressings, frothy whiskey sours -- by using pasteurized eggs, but they can be difficult to come by. You can create your own using the sous-vide machine. The number of them you can pasteurize at one time depends on the size of your sous-vide vessel.

Note that these pasteurized eggs will still be raw but will look different inside; the whites will be slightly opaque and thickened, which means you’ll need to take care in cracking them to avoid introducing any shell into them. A firm crack on a flat hard surface should do the trick.

This recipe is designed to work with an immersion circulator/sous-vide device.

Make Ahead: The chilled sous-vide eggs can be refrigerated for up to 2 weeks.

1 - 12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1-12 servings

  • 1 to 12 large eggs


Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 134.6 degrees (57 degrees Celsius).

Once the water temperature is reached, use a slotted spoon to gently lower each egg into the water, making sure they are all submerged. Cook for 2 hours.

Fill a bowl with cool water and ice.

Use that same spoon to transfer the eggs to the ice-water bath to cool, which should take about 10 minutes. Use right away, or refrigerate for up to 2 weeks.

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Recipe Source

Adapted from “Sous-Vide at Home: The Modern Technique for Perfectly Cooked Meals,” by Lisa Q. Fetterman with Meesha Halm and Scott Peabody (Ten Speed Press, 2016).

Tested by Bonnie S. Benwick.

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