Love runny yolks? Sous vide pasteurized eggs are cooked just enough to make the yolks safe to consume while leaving the eggs technically raw. Never worry about them being unsafe again! Pasteurized eggs are perfect for both cooking and baking.
Eggs are a staple of my diet, and one of my favorite breakfasts is a fried egg with a runny yolk. However, I know from personal experience that runny yolks are a safety gamble (I’ll leave the details up to your imagination).
Discovering pasteurized eggs was a game changer for me, because they eliminate any safety concerns.
What Are Pasteurized Eggs?
Pasteurized eggs have been heated to a specific temperature in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. You can read more about them on Wikipedia.
Occasionally, I see them for sale at the grocery store, but they’re sometimes as much as double the cost of regular eggs. More often than not, I can’t find them at all. Luckily, they’re super easy to make using a sous vide cooker!
How to Make Sous Vide Pasteurized Eggs
These are so easy to prepare. Simply set your immersion circulator to 135°F (57°C), then use a slotted spoon to gently lower the eggs into the water, one or two at a time.
You can technically pasteurize as many as you’d like, but I wouldn’t go over a dozen. The more eggs you have swimming around, the higher the risk of them bumping into each other and cracking, even if they’re moving around gently.
Let them cook for 2 hours, then use the slotted spoon to transfer them to an ice bath for 10 minutes. You can use them immediately or store them in the refrigerator for up to 2 weeks.
The whites will look slightly more opaque and a tad thicker than regular raw eggs, but these can still be used like normal raw eggs in recipes.
How to Use Pasteurized Eggs
Sous Vide Pasteurized Eggs
- 1-12 large eggs
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 135°F (57°C).
- Once the water temperature is reached, use a slotted spoon to gently lower each egg into the water, making sure they are all submerged. Cook for 2 hours, then use a slotted spoon to transfer the eggs to an ice bath for 10 minutes.
- Use immediately or refrigerate pasteurized eggs for up to 2 weeks.