Follow this step-by-step tutorial on how to pasteurize eggs at home using an immersion circulator to use in recipes in place of raw eggs.
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr20 minutesmins
Course: Breakfast
Cuisine: Japanese
Keyword: egg
Author: Namiko Chen
Ingredients
half to one dozen fresh eggs
water
Instructions
Set up the immersion circulator. Fill the pot with water and preheat the immersion circulator to 135ºF (57ºC).
Gently submerge half to one dozen fresh eggs (no need to vacuum seal) in the water. Cook for 75–80 minutes.
Remove the eggs and quickly place them in ice water for 30 minutes to stop further cooking. They are ready to use or you can keep them in the refrigerator for up to a week until needed.
Although it was not needed for me, you can put the eggs in a bag and fill it with preheated water to avoid cracking.
Please note that your own pasteurized eggs don't absolutely guarantee their safety 100%, but it should cut down the risk significantly more than using raw eggs.