How To Pasteurize Eggs Simple Easy

In today's video we are taking a look at How To Pasteurize Eggs Simple Easy. This is easy that anyone can do.
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This Video is created for educational and entertainment purposes only. This video is only created to entertain for its comedic value .You should always contact a license professional when installing, repairing, creating, replacing, making a recipe, cooking, working in any project or replicating anything done on the video. This video is not intended to replace a professional advice, diagnosis or treatment. we hereby disclaim any and all liability to any party for any direct, indirect, implied, punitive, special, incidental or other consequential damages arising directly or indirectly from any use of the Video Content, which is provided as is, and without warranties. Any reliance you place on such information on this content is therefore strictly at your own risk. This video should only be taken as comedic entertainment.

[@matthewhuszarik4173]

To pasteurize eggs the FDA recommends 130°F for 45 minutes. Since the proteins in eggs start to cook 140° most recommend using a Sous Vide set at 135°F for an hour after reaching temperature. It works very well for eggnog and mayonnaise.

[@Earthy-Artist]

Thanks for showing how to pasteurize the eggs! Now that Hellman's mayo changed and sucks now, I'm going to make my own mayo.

[@dontbestupid6664]

"now youre ready for a job at a factory pressing buttons." lol. you get a thumbs up for that.

[@doctordemon6487]

Me too lol 😂

[@NoodleFlames]

Ok

[@UnsinkableShips]

Thank you for the video! I also just learned that it helps to have the eggs sit out until they come to room temp first. That way they don’t need as long to reach the sweet spot of pasteurization. I’m making soft bake cookies tomorrow so let’s try this out!! ❤❤

[@andyandcallie]

Now that I'm on a carnivore diet, I need to make mayo but was afraid of the raw eggs so thank you SO much for this!

[@StatUpBox]

You're so welcome!😊👍

[@arianasullivan]

This was helpful and I appreciate the added humor!

[@StatUpBox]

😊

[@alfredmorency8296]

I never gave any thought to Pasteurizing eggs, food for thought. Thank you.

[@Sfingle]

medium OR halfway OR the number five ty bb ;)

[@jockoffwillink3732]

Thanks for the tutorial sport, I joked with my parents on why we buy pasteurized, then came to this. You were apart of my life so thank you and goodbye for now!

[@StatUpBox]

thanks! 👍❤😊

[@DANVIIL]

Excellent video, thanks!

[@StatUpBox]

You are welcome!👍😊

[@misovi6628]

great video thanks!

[@StatUpBox]

Thank You!

[@happysunshinydays6349]

Total genius using an old mayo jar to make the new mayo, I'm going to do that, cheers.

[@stevenroberts614]

Tip, use the squirt Mayo bottle. Even more convenient.

[@marypaoletti3561]

Wonderful ⭐️⭐️⭐️⭐️⭐️ thank you so much 😊

[@mr.knight4110]

Thank you that helps me too much

[@masterween7960]

Thanks now I can drink raw eggs for breakfast like rocky

[@suave605]

Get ‘em rocky!

[@oldschoolsolarpower8077]

Thank you so much! I’ve been wanting to make tiramisu but there aren’t any pasteurized eggs at my store.

[@StatUpBox]

You are so welcome!😊❤👍

[@willitnoodle]

Finally. Now I can cook the real carbonara without worrying about raw egg sickness

[@treebunnycat]

Make some tiramisu while you're at it

[@lIlIllIlIllIlllIllIIIIIIIIIlII]

@@treebunnycat i don't pasteurize shit, don't stores already do that for you

[@ShakeMyWay]

Not where I live.

[@noahconklin5065]

Well the latent heat from cooking the pasta is usually enough, that's a lil different. This for like edible cookie dough or mayo like he showed

[@edstar83]

Finally I can eat my eggs Rocky Balboa style.

[@yukinoriyuu]

wow its really simple ... man i need tempature right now

[@janepowers6711]

I wish I had buttons on my stove - actually never saw a stove with buttons until this video.

[@StatUpBox]

There are many methods that can be used, to help reduce the chances of killing any bacteria on your eggs.for example "hold them at 140 degrees for three and a half minutes, the length of time it takes to pasteurize them, according to the United States Department of Agriculture." also "you can get medium and large eggs in 140 degree water for three minutes, and extra-large ones for five. That's what Harold McGee suggests in his classic On Food and Cooking, in which---to be fair" or "Nathan Myhrvold’s opus on the science of the kitchen, Modernist Cuisine, goes the low-and-slow route: Put the eggs in 131-degree F water for two hours" (quotes from how to use science to make safe eggnog with raw eggs from wired) and we also cant forget the "importance of the acid" that may be used on your recipe , for example the alcohol on the eggnog or the lime/lemon or vinegar used in mayo.That is why is always important to use safety,follow your recipes instructions. you can check out our video "pasteurize in sous vide"kzbin.info/www/bejne/hp27h5Scr5mdhLcfeature=shared And know when handling raw eggs use at you own risk. We love you! Good luck! We all hope you enjoy a great meal!

[@chlamydiayourdaddyishere]

Or you can go to the grocery store and buy eggs that are required to be pasteurized.

[@NoodleFlames]

Ok

[@Checkmate1138]

So are both methods valid for pasteurization? Which one is "better" or more "reliable", or "easier"? 😂

[@lifesbeengoodsofar]

@@chlamydiayourdaddyishere Eggs sold in the USA aren't pasteurized.

[@STEVEID1946]

Use an induction cook top. The temp can be set . You don't have to play button ping pong.

[@abgoliver]

Quick question. With the eggs you showed on the video, were they refrigerated or at room temperature?

[@amarugo4224]

If they were refrigerated, bring it to room temperature

[@thegoldenkitkat3482]

Could you use a candy thermometer?

[@StatUpBox]

Yes, if it has the reading we are looking for, of course.

[@mmahoney38]

What kind of thermometer do you use? I have a meat thermometer, would that work?

[@nourghafarji]

@Johan Fouche a simple yes or no would have been enough, being rude does not make you smarter!

[@puddingcupnation1496]

@Johan Fouche Don't breed

[@luisa1903]

@Johan Fouche but someone needs to reproduce?

[@wantedwig]

@Johan Fouche are you that bored with your life that you would take the time to rudely reply to someone that's asking a genuine question? Honestly gotta feel bad for you :(

[@uahatoxicboi9801]

@Johan Fouche dude there’s different thermometers. Like candy thermometer because they are more precise. He just wanted to know what kind he should use.

[@Jheard92]

I eat egg in maruchan ramen noodles, i eat farm eggs and store bought eggs, I eat then close to raw and haven’t ever got sick

[@laurtato55]

do u do this or just eat it?

[@Oh-ou4lp]

better safe then sorry:)

[@stillportra]

i’ve read somewhere that salmonella is only abundant in the shell, not inside the egg. but yeah, learning about something everyday is pretty fun. for safety reason in the future, i think im going to try to sterilize my raw egg 🤔

[@janepowers6711]

@@stillportra: that’s what I thought, but apparently that’s not true. You should check it out further🤗

[@ranicefreire2611]

I Just rinse well,spray vinagre...let it deu tem spray alcohol

[@ndyoyo1905]

Im sorry if this sounds stupid but doesnt this cook the eggs? Cook the egg as in like soft boiled eggs?

[@StatUpBox]

Not enough heat to cook them.

[@lifewithlouie420]

It takes 5-6 min in boiling water for soft boiled eggs

[@lfoodfactory4455]

Can i store them back in the fridge after pasteurizing them????

[@Susanna1999]

Yes of course

[@thatgirlray2765]

How long would you suggest for medium sized eggs?

[@davidshaw7549]

Anybody else picture the host as Todd from Last Man on Earth? Kept waiting for him to say “bud”.

[@carter1309]

So can I eat them right out of the shell after I do all this

[@Mr371312]

Yes. You can even eat the shell. You can do anything you set your mind at.

[@RedeemedbyHisLove]

Good fake out in the beginning! 🤣I started reading comments right away to see what folks were saying...then I gladly saw you pull out the pan! Shew

[@StatUpBox]

😂🤣😊👍

[@burgerking220]

Couldn't you use one those probes that is temperature controlled?

[@Mr371312]

Like, a sous vide?

[@burgerking220]

@@Mr371312 yep. That

[@mohamedmuneeb9298]

from where can i buy machine setup

[@StatUpBox]

here is our sous vide video kzbin.info/www/bejne/hp27h5Scr5mdhLc

[@rinasofa810]

Can I pop it into the oven and set the temperature to 60?

[@brazenclips]

You’ll need to pasteurize eggs for 15 minutes for recipes like raw to-eat cookie dough.

[@nlr11276]

So for a dozen of eggs we would need about 12 min?

[@noyb154]

no dummy. the number of eggs is irrelevant.

[@nlr11276]

@@noyb154 there was no need to be rude, I based it on the number of eggs she had with the amount of time she used

[@qxarts3896]

Nancy Rodriguez pretty sure it’s a he and he just said dummy pretty sure he didn’t mean it :/

[@nlr11276]

@@qxarts3896 🤷‍♀️....poor choice of words really, but not life threatening.....I'm totally over it....lol....be safe out there

[@BossyCK12]

@qxarts that doesn’t make any sense.. dummy is an insult. Don’t get behind a computer and act tougher than you really are

[@Suge212]

Why do some people recommend 3-5 minutes while others recommend 60-70 mins? That's a dramatic difference.

[@StatUpBox]

usually is one is lower temp and the other is higher temp

[@CarnivoreSam]

Because3-4 minutes isn't enough to kill bacteria inside the egg.

[@DRJoe100]

Because the poster doesn’t know what they’re talking about. The inside has to reach the temp which takes longer than 3-5mins

[@noname-mu6kn]

Can I just put it in boiling water for 3 minutes

[@ali58457]

I don't think so, cause you want the eggs to rise in temperature as long with the water, puting in boiling water will shock them and cook them on the outside

[@Pashtun11354]

Can this be used for ice cream?

[@StatUpBox]

yes, we have a video on ice cream making that you don't need to pasteurize the egg, because we heat it up in the ice cream making process. here is the link for our video kzbin.info/www/bejne/bnjIdqSgmt1ojJI good luck

[@jayjaysantos6025]

What if you dont have thermometer

[@Oh-ou4lp]

Get one

[@thed00t76]

4head answer right here ladies and gents

[@miketilton6393]

Need this in normal people temperature reading? It's 140⁰

[@alexanderlabrea]

Normal people?

[@patrickt49]

Can't you just boil the water, lower it, then put in the egg for 30 seconds with a pair of tongs then put it in cold water?

[@jowoshi]

You run the risk of either cooking the egg, or not completely killing the salmonella that may be in it. 30 seconds isn't enough to have the entire egg to get up to temperature. Think something like throwing a block of ice in hot water won't melt it in 30 seconds,

[@TheGodofwarkratos12]

@@jowoshi i boiled water, turned off the heat, and put in my eggs for around 13 minutes I wonder if thats enough even if the eggs were still runny afterward

[@jowoshi]

@@TheGodofwarkratos12 I think that's good enough, there's actually a dish like that in japan called onsen tamago. Besides, the whole point of pasteurizing eggs is that you're trying to kill off potential salmonella bacteria without cooking the egg entirely. so it being runny should be good, but always be aware of the risk since it's never as thorough as just straight up cooking the egg.

[@TheGodofwarkratos12]

@@jowoshi thanks, ate like 5 eggs I cooked like that earlier today with some noodles

[@glacialimpala]

@@TheGodofwarkratos12 you totally missed the point, this tutorial is for those who wish the eggs to remain completely raw! Not boiled for eating.

[@donwald3436]

I don't have eggs can I substitute something else?

[@arguellesargie]

What if you dont have a thermometer

[@kubistonek]

you boil it till its hard inside

[@jesuletus5979]

Use your finger

[@Jdb63]

You buy one

[@jaypence332]

Sous vide?

[@StatUpBox]

We will be doing a video sous vide to pasteurize eggs as well. Coming soon

[@MrSoldierperson]

Ain't nobody got time for that.

[@StatUpBox]

you can check out our sous vide kzbin.info/www/bejne/hp27h5Scr5mdhLc

[@justrosy5]

Your thermometer is still touching the side of the pan With that type of thermometer, yes, it still matters.

[@erenjaeger9902]

I guess it's refraction

[@jbear2391]

Now has anyone got sick trying this?

[@davidshaw7549]

You’d be more likely to get sick not doing this. Which is the point of this video.

[@AnonymousYT-oy8fm]

just get a manufactured mayonnaise.

[@anitamendoza19]

Thanks; but this method is too complicated.

[@JanaSzIsBasicGlitch]

Ok I want to make cured Eggs BUT I want my parents And roommates safe... Buut I just don't get IT wtf

[@djexis7305]

Put eggs in to cold water in pat …. Heat the water to 60 celsius and when its 60 start the timer for 3 min a then pit eggs to cold water a thats it

[@JanaSzIsBasicGlitch]

@@djexis7305 Thanks, I am sorry, I know already, because I watched more. But thanks. It still frustrates me, because I can see it and that part is easy, what it makes complicated is whole system, how does it work (altough if I blindly fllowed instructions I would propably understand the instructions, get always tangeled up about whole system and how does it work, there must be missing something :D )