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a white bowl containing pasteurized eggs.
4.89 from 17 votes

How to Pasteurize Eggs at Home

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 hour 20 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: Japanese
Keyword: egg
Author: Namiko Hirasawa Chen

Ingredients

  • 6 large eggs (50 g each w/o shell)
  • water

Instructions

  • DO NOT use scaling (x 2 or x 3) for this recipe.
  • Set up the immersion circulator. Fill the pot with water and preheat the immersion circulator to 135ºF (57ºC).
    immersion circulator to pasteurize eggs
  • Gently submerge 6 large eggs (50 g each w/o shell) (no need to vacuum seal) in the water. Cook for 75–80 minutes.
    eggs in the pot for pasteurizing
  • 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.
    ice bath for pasteurizing Eggs
  • You can use pasteurized eggs for Sukiyaki. Dip the sukiyaki meat in pasteurized eggs and enjoy!
    Sukiyaki 22

Equipment

  • an immersion circulator
  • a large pot

Notes

Reference & Cooking Notes
  • Many recipes and articles refer to the study in the Journal of Applied Microbiology.  The cooking time says 135ºF (57ºC) for 75 minutes.
  • 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.