How To Pasteurize Eggs
Learn how to safely pasteurize eggs at home to use in your desserts!
Equipment
Instructions
Here is how to pasteurize whole eggs:
- In a saucepan (or double boiler), combine eggs (out of their shell), with either sugar, water, or another liquid from the recipe. Add 1/4 cup total for each egg. This means you could add 1/4 cup sugar or water, or add 2 tablespoons of each.
- Cook over low heat until the mixture coats the back of a metal spoon with a thin film and reaches 160°F (71°C). I like to use a digital thermometer for this step.
- Once the temperature is reached, immediately place the saucepan over an ice water bath and stir until the egg mixture is cool. Use in the recipe as directed.
How to pasteurize egg yolks:
- In a large saucepan (or double boiler), combine the egg yolks and liquid from the recipe. You can use lemon juice, white wine vinegar or cream. Do not use oil. You will need to use 2 Tablespoons of liquid for each yolk.
- Cook over low heat until the egg yolk mixture coats the back of a metal spoon with a thin film and bubbles at the edges, and reaches an internal temperature of 160°F (71°C).
- Once the temperature is reached, immediately place the saucepan over a bowl of ice water and stir until the egg mixture is cool. Use in the recipe as directed.
How to pasteurize egg whites:
- In a heavy saucepan or in a double boiler, combine the raw egg whites, and 2 teaspoons sugar per egg white, 1 teaspoon water per egg white, and 1/8 teaspoon for every 2 egg whites.
- Cook over low heat beating with a whisk (making sure they don't foam) or an electric mixer on low speed until the egg white mixture reaches a temperature of 160°F (71°C). It's important they don't foam during this process.
- Pour the egg white mixture into a bowl and whip to soft peaks and then use in your recipe.
Notes
Note: If using an unlined aluminum saucepan, omit the cream of tartar when pasteurization as it can react with the metal and create a grey colored meringue.