3 ways to PASTEURIZE EGGS at home | what is the reliable method for pasteurizing eggs

Learn how you can pasteurize eggs at home. Pasteurizing whole eggs experiment shows that it’s not a reliable method. There are two other ways to do it without worrying about whether your pasteurized egg (or egg white, or egg yolk) is safe to use.

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[@funtimesahoy5807]

Thank you for clarifying this. Another video said (going off an official chart): 70min at 135F. Obviously the other technique is naive gone viral. What it also tells me is that sometime in between (a half-hour?) may also be fine. And that the cold water would only be useful at avoiding room temperature (though it should already be sterile).

[@GumriRN]

Love your Scientific Method & it makes more sense than what we’re told. HOWEVER, I thought it was simply the Salmonella on the EGG SHELL is what’s pasteurized? Anyone have the science on this? Perhaps, a study that does Culture & Sensitivity on both the egg shell & egg content? But o SO APPRECIATE THIS TRIAL. Very, VERY Good!

[@lorainehouse2990]

Thank you for showing the experiments, so helpful rather than just telling us we saw. Brilliant! You are such a lovely person too! 😊

[@SugarQueenEva]

Thank you so much for your kind support. I appreciate you, Loraine!

[@cbryce9243]

I was looking up how to pasteurize egg whites because I had a recipe that called for it, but I don't want to go to the store. Thank you for doing the hard work for all of us!

[@SugarQueenEva]

Thank you so much for your comment! It means a lot!

[@tamaraserrano9748]

This is so good!!❤️ Thank you!

[@SugarQueenEva]

Thank you, Tamara:)

[@tinahoward5931]

You are a life-saver!!!! Thank you so so much!!!!

[@SugarQueenEva]

Happy to help! :)

[@VirginArtsCreatives-js4pd]

Wow! Thank you! I will try the 3rd technique for royal icing

[@SugarQueenEva]

Great. Let me know how it goes:)

[@meriemmes2522]

Hi, thank you soooo much for the great job you do The video is very very good, it's the best one on KZbin showing how pasteurizing eggs Thank you again

[@SugarQueenEva]

Thank you so much, Meriem!

[@mayah_kandoje]

I love this

[@FiberJourney]

Not too geeking. Thank you so much. I bet you saved a life or 2

[@SugarQueenEva]

Thank you so much for your support!

[@islemghz3780]

Thank you ☺️

[@SugarQueenEva]

Happy to help.

[@sashabell4700]

Interesting to see the various methods people attempt and showing the pros and cons. I tried out the Sous vide function on a combination oven last night and today will crack one open to see if I can use it to make a cup of like a egg nog beverage a 5th grade teacher shared with our classroom. Back then it was raw eggs. Now we worry about unpasteurized eggs. I will take my chances on a real meringue on a pie but very interested in one with pasteurized ones. 135 F set for 2 hours based on online views. Once temperature reached add the eggs not vacuumed sealed. Booklet with the oven said use 12 cups of water but the pan doesn’t hold that much by at least 2 cups. So I added my practice eggs and kept topping off with water until eggs were fully covered. Later I spied the bonus Dutch oven that came with it and realized that was the pan I should have grabbed. Booklet really meant only the pan that came with all units. Not the bonus Dutch oven. The latter would not use the lid. Your video is showing what one can do when no Sous vide to use. I use to just heat up some milk with eggs in it, whisking and checking temperature. Any cooked egg I strained out. It wasn’t ideal. I would have never thought about checking internal temperature of eggs and that was a brilliant presentation. I was able to see what a pasteurized egg looks like by your video before I crack open one of mine.

[@SugarQueenEva]

I love it when we get geeky sometimes:) Let me know your findings and ways we can improve. Always good to know. Thank you for your comment! Hugs to you!

[@solap.6159]

Big thanks for sharing! Is it possible to whip them for stiff peaks after pasteurization without cream of tartar?

[@SugarQueenEva]

Yes, you can whip them to stiff peaks without cream of tartar, bu it helps to add it, you can also add some lemon juice instead if you like.

[@gipsymelody1268]

i think for the first method need the timer after the water heated up! :S so that 4-5 minutes when it reach at least 40-50 celsius.

[@mz3437]

What's the reason for frequently shaking the thermometer? Is it to make sure that the heat is evenly distributed? How does one do that, specifically?

[@SugarQueenEva]

I have an induction stove, so all the heat comes from the bottom of the pot. In my effort to be more thorough or precise with the measurement of the temperature, I was stirring the water and trying not to measure the temperature just in one spot (especially avoiding touching the bottom of the pot with the thermometer). Maybe it wouldn't make a lot of difference if I did't stir the water, but just in case. And it's probable also a habit of mine from all the cooking of creams, lol. Thank you for your question.

[@algreen266]

Well done !! who says you cant be pretty and intelligent at the same time.

[@SugarQueenEva]

😆Thank you for a kind comment. I appreciate you!

[@brigittekomara9036]

How much cream of tartar would you use? Depending on how many egg whites you use.

[@SugarQueenEva]

just a pinch:)

[@nasreenrehman6126]

Hi can we use shop brought pasteurised egg whites in baking cakes ? Thank you

[@SugarQueenEva]

Yes sure, accept if the recipe would requests fresh ones.

[@yanabanana5086]

If you're adding the eggs in the dough that will be baked, you can buy regular eggs

[@VirginArtsCreatives-js4pd]

I'll try the 3rd method. I will update how it worked out

[@SugarQueenEva]

Great! Let me know:)

[@lishatzili2432]

Hello!! Will powdered sugar work as well??

[@SugarQueenEva]

It should work with powdered sugar, but make sure you heat the egg whites and sugar mixture do the right temperature - 70 degrees Celsius/158 Fahrenheit.

[@sabinefilm1]

I have no thing to measure temperature. No induction but gas. What should I do?

[@SugarQueenEva]

If you pasteurize egg whites with granulated sugar over a water bath, you don't need a thermometer. Once all the sugar is melted, it's usually already the right temperature. Hope this helps

[@rosan6490]

Lemon could "cook" the egg whites, avoid using lemon and eggs. If it's a recipe you don't want water, add a bit of sugar

[@drgadwalmultispecialitycli4627]

Eva Klinc mam Mam Salmonela infection is a bacterial infection , not viral. Plz justify Secondly Pasteurisation is just a way to get rid of infections

[@SugarQueenEva]

Yes, you are right, it's a bacteria.

[@whyjay9959]

Thanks for showing that 5 minutes at 60 C might not be enough! All the others just stopped there.

[@SugarQueenEva]

Thank you, I appreciate it! Sometimes I like to geek out:) Maybe I should also experiment on how long does it really take to get to 60 C:) hmmm...

[@whyjay9959]

@@SugarQueenEva Tried it a bit, placing the large eggs in already-heated water(and a lot of it for a stable temperature, spent more time above 60 than under) and breaking them into a glass container before measuring: After 15 minutes it only got to 55 C. Only slightly higher than after 11 minutes. There's also the question of how long they need to stay at 60.

[@SugarQueenEva]

@@whyjay9959 wow, I admire your curiosity and persistence:) I found a great article about that.. and it says the salmonella can also be destroyed with little lower temperature but much longer time. Sous Vide is the solution:) The temperature and time to achieve fully pasteurized shell eggs using a sous vide machine is 135°F (57°C) for at least 75 minutes. That makes sense to me. What do you think?

[@SugarQueenEva]

Oh, and the link to the article: www.streetsmartkitchen.com/how-to-pasteurize-eggs-sous-vide/

[@whyjay9959]

@@SugarQueenEva Thanks, I'm just trying to figure out how to make better mayonnaise. It seems hard to assess food safety by ourselves, but that article links to another by the USDA(since removed but available on the Wayback Machine) going into pasteurization methods, and their guidelines say 3.5 minutes at 60 C for whole eggs while some other governments are more strict- Not sure if they mean with or without the shell or if I missed something else important, but I think I'd round that up to about 10 either way and then see if the recipe works. I don't seem to have gotten sick from runny eggs yet? 75 is too long for me without anything to automate temperature control anyway.

[@yanabanana5086]

I don't recommend doing it. I wasted 4 eggs and lots of time and dirty dishes with the third method. They just cooked. I was going to make Tiramisu. Luckily, I knew a variation recipe with cooked egg yolks. I tried to save the whites by making merengues, but they turned out too soft because they were overcooked..

[@markskibo5159]

The FDA says there is no safe way to pasteurize in shell eggs at home !!!

[@SugarQueenEva]

That was also my conclusion in the video:) But there is a way...

[@DarkR0ze]

The title should change to "How to Pasteurize eggs in 3 ways" or "Which of the 3 ways will pasteurize eggs?"

[@SugarQueenEva]

That's a great idea. Thank you for the suggestion:)

[@pazelloxu]

I want to eat raw eggs on rice

[@kateetv7649]

Can you pasteurize a ton of eggs from your chickens and save them?

[@SugarQueenEva]

You can if you can eat them all before they go bad:) They are good only for couple of weeks.

[@fishhuntadventure]

14:50 I’m watching because I want to make safe eggnog. But at the same time, probably 19,999/20,000 eggs are perfectly safe, anyway. Maybe even 999,999 out of 1,000,000 But our world is so scared of stuff these days that any food scientist won’t tell you the truth anyways.

[@SugarQueenEva]

yes, eggs are mostly safe. I don't know what kind of recipe for eggnog you are using, I saw the one where you whisk egg yolks with sugar and cook them in hot milk. This way you don't have to worry about pasteurization. it's done.