Simple Technique to Pasteurize Eggs at Home!

Want to make your own Mayo, but are squeamish about using raw eggs? You don't have to worry anymore, simply pasteurize your eggs in under 2 hours, right at home! Say, YES to Homemade Caesar Dressing with raw eggs. Homemade Eggnog, here we come!
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#RealLifeRealFoodRealSimple
You can find the written instructions on The Salted Pepper website: thesaltedpepper.com/pasteuriz...
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I can't find the exact Anova Sous Vide Circulator that I have, but here is one that is close to it: amzn.to/3h7PBjy
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[@lllmmm3572]

This is by far the best video I have found on this topic. One thing: I have a friend who worked at Eastman Chemical (formerly part of Kodak Eastman). His office was next to the office of one of the senior chemists for Eastman. Eastman is a fortune 500 company that makes plastic for all sorts of applications, including containers for food and beverages. At lunch every day, my friend would hear the clinking of a metal fork or spoon against a ceramic bowl. It was the senior chemist eating his lunch. my friend asked him why he didn’t use plastic containers. He told my friend quite clearly that plastic is great and safe at colder temperatures, but that you should ::never:: heat food or beverages in plastic no matter what the recommendation from the manufacturer. Chemicals do leach into the food or beverage when the plastic is heated. I don’t think you should be using Ziploc bags for sous vide cooking. The Ziploc bags don’t even claim to be good for cooking, do they? Again, this man is a senior chemist for one of the largest plastic manufacturers in the world, and he will not consume food or beverages heated in plastic. I think that has to tell the rest of us something.

[@carolr4871]

Brilliant! Now I can use the sous vide recipe for making egg custard for ice cream without having to buy pasteurized eggs! Thank you so much!

[@TheSaltedPepper]

YES!

[@thomaxinedixon9852]

Thank you!!! I was so confused trying all kinds of methods to pasteurizing my eggs for Royal icing

[@jayme5280]

very good tutorial❤

[@ccswede]

Using that cartoon that you had the eggs in without sterilization may contaminated the outside of the egg. Then when cracking the egg the outside of the shell can transmit bacteria to the “ raw” egg.

[@jodiehenry4334]

Wow! Thank you! Very responsible information here!

[@TheSaltedPepper]

Glad you enjoyed it!

[@bryantfavors2531]

Great informative video

[@americanmom6946]

I love watching you teach me new things, sometimes it feels like your a mad scientist, so fun to watch, THANK YOU:)

[@TheSaltedPepper]

Glad you enjoy it!

[@katm5015]

Thank you so much!

[@TheSaltedPepper]

You're welcome!

[@aura3337]

Wow! I learned something today. I always thought “pasteurized” only meant chickens that were raised in a pasture. 😆

[@galemartin3277]

😳

[@morningdre2483]

It's pasture-raised egg 🤣🤣

[@daveinca2]

I love homemade Caesar salad dressing, so this is a total win for me. Thank you for doing the research on this.

[@TheSaltedPepper]

I have a recipe coming out today or tomorrow for Homemade Caesar that I bet you will love! Hope you try it!

[@daveinca2]

@@TheSaltedPepper I bought my Romaine and I'm ready to try this. Thank you!

[@makeit2649]

Thank you! This was exactly the info I needed for making non-alcoholic eggnog, without having to temper the eggs in hot cream (never works for me). If I may share a hint? I never wait for the sous-vide machine to heat the water. I either add hot tap water, or I heat a good amount of water in my kettle. That way, I can get the show on the road and move on to other things - a big part of why I love to sous-vide!

[@HouseofCobraa]

Good video, thanks. Will these eggs with cloudy whites still work for making whole egg mayonnaise?

[@maggiemiller5277]

Always good information as usual, we still have 12 of our 18 original chickens

[@TheSaltedPepper]

Lots of eggs there!

[@sueluvs2cook]

Oh no! You’ve given me a reason to gain more weight! Edible cookie dough is calling my name! Lol! 🤣 I love learning new things! Thanks, Mr. & Mrs. Awesome! 🥰🥰

[@TheSaltedPepper]

LOL!

[@williamdanenhower3820]

I tend to forget things, so instead of waiting until after pasteurization, I mark them with a Sharpie before putting them in the sous vide bath.

[@Maremoooo]

Well thank you for your comment, But I believe that you do a great job!!!!!! And I believe that all your follows would never think that you are trying to mislead us!!!!!! So keep up the great work and THANK YOU for the time you put into these videos!!!!!

[@TheSaltedPepper]

Thanks!

[@naxiertrawit3404]

Woow thanks i learn something. Can I ask you what brand is your mixer where did you buy

[@TheSaltedPepper]

It's a Kitchenaid and I've had it for about 15 years. I think I bought it at Sam's Club.

[@sunshinemee4226]

How do you do this of you don’t have a temperature setting? Thanks! Love this channel.

[@TheSaltedPepper]

I'm not sure what you mean by temperature setting. What appliance do you have?

[@sunshinemee4226]

Hi, I have an Instant Pot, but as far as I know it only has low, med, high and preset buttons for different foods.

[@TheSaltedPepper]

@@sunshinemee4226 You can try to add some water and put it on low and see what the temp is after 30 minutes. If it's holding below 140F, you can do it that way.

[@sunshinemee4226]

@@TheSaltedPepper THANK YOU SO MUCH!

[@eatingoodinthewoods]

No thumbs down yet? Clem musta went to bed early. Great info, bet

[@TheSaltedPepper]

LOL!

[@hennethbaudry7266]

Have you heard a sales eggs? Or I mean can we add salt to make a salted eggs?

[@microcolonel]

Pasteurized eggs are good for much longer than "three to five weeks" in the fridge. Done correctly, they can be safe for months at room temperature.

[@TheSaltedPepper]

That’s interesting, do you have an article to share about that? I’d love to read up on it.

[@microcolonel]

The crucial thing they found in this early paper (before it was a commercial process) was that SE continued to die down to very low levels even while the temperature was held at 56°C.

[@microcolonel]

It looks like it deleted my comment with the link, the article I referenced was “Pasteurization of Eggs in the Shell” by W.J. Stadelman et al. and it can be read for free from Elsevier Open Access. I wish KZbin would let me link directly... Anyway, that paper was published in 1996, before shell egg pasteurization was commercialized, but it describes all the important factors (and they explore an interesting method involving microwave heating, which gets the yolk up to temperature much faster, but may be impractical at home). There has been a lot more research on this since then, but I am having a harder time bringing some of it up.

[@microcolonel]

I'm specifically having trouble finding the articles on room temperature shelf life of pasteurized shell eggs, but if I find it I'll let you know! :+ )

[@TheSaltedPepper]

@@microcolonel it could be held for review, they do that with links sometimes. I can check. That’s for the info, I will definitely read it.

[@betacross3675]

Is this better than doing it at 140 deg for 3.5 min?

[@TheSaltedPepper]

you can't effectively pasteurize eggs in 3.5 minutes, even at 140F. Where the confusion comes in is it takes 3.5 minutes when the entire egg has reached 140F and that takes at least an hour. So, to safely and effectively pasteurize eggs without cooking them, you need to sous vide at 135F for 1 hour and 15 minutes. This gives the egg enough time to heat to the 135F (both the yolk and the white) and become pasteurized without cooking. You could increase the sous vide temp to 140F and it would take about an hour, but I found the whites really started to gel at 140F.

[@franceswatts4001]

I have been searching for a Ninja Foodi with sous vide function, but cannot find it anywhere.Not even on Ninja's official website. Can you please advise? I make my own mayonnaise but my family won't eat it because of the salmonella risk, so this would be ideal.

[@TheSaltedPepper]

I bought mine at Kohl's: www.kohls.com/product/prd-4506707/ninja-foodi-65-qt-pro-pressure-cooker-air-fryer.jsp?prdPV=6

[@lov2travel2]

I bought mine at Costco

[@grandmark29]

💖✨😊👍

[@grandmark29]

I appreciate all that you do for so many, greatly. *Nods* Thank you ☺️

[@TheSaltedPepper]

Thanks so much!

[@grandmark29]

@@TheSaltedPepper 💖🤗✨

[@jchai1343]

Can you just cottle eggs on the stove and do this without machines

[@TheSaltedPepper]

It's hard to maintain the correct and constant temperature on the stove.

[@LTPottenger]

5 seconds in boiling water will be enough for surface of the egg

[@WinstonSmithGPT]

@@LTPottengerliterally nothing to do with what she is doing. She is pasteurizing the egg internally, yolk and white.

[@LTPottenger]

You don't need to pasteurize the whole egg genius. That destroys the nutrition.@@WinstonSmithGPT

[@cindy4678]

I dont have any special appliances to regulate the temp. so none of this helps me. Keeping a pan of boiling water to EXACT Temp for 3 or more minutes will be more than difficult so I havent even tried yet.

[@TheSaltedPepper]

yes, it would be difficult to do without something that can regulate temperatures for you. People do do it on the stove, but I don't have the patience for that. You have to be pretty precise or the eggs will cook.

[@torikilcrease9512]

weird my ninja foodi doesn't have that option

[@nunya8843]

Other videos stated 3 minutes at same temperature? 1 hour?? They started to cook. Seems like partial cooking would be worse and egg would go bad quicker.

[@TheSaltedPepper]

I’m not sure what videos you watched, but you can’t pasteurize eggs in 3 minutes unless you cook them.

[@giuseppe4291]

@@TheSaltedPepper so many videos 142F for 3 minutes.I would suggest you to watch them and let us know your thoughts.They also have way more reviews than yours

[@TheSaltedPepper]

@@giuseppe4291 You can't pasteurize an egg in 3 minutes at , that's science. The whites might be pasteurized, but the yolks won't be. The videos must be for something else.

[@GodMadeMePretty]

You can pasteruize for 3 minutes at a higher temperature - 142° - on the stove top. And despite all the videos that say 75 minutes, eggs are pasteurized at 35 minutes at 135°. Page 10 of The Egg Pasteurization Manual published by the USDA back in 1969. You can find it on the web.

[@TheSaltedPepper]

@@GodMadeMePretty you cannot go on a higher temp without cooking the egg in the shell in my experience