Posted on 11/18/2015 7:13:22 PM PST by WhiskeyX
How to Pasteurize Eggs at home lots of recipes that use fresh raw eggs (either the white, yolk or both) as a primary ingredient. This is common for dressings, mayonnaise, egg nog, ice creams and frosting. Most eggs are perfectly safe to eat and according to the American Egg Board only about one in 20,000 eggs may contain salmonella.
Thats all fine for now but what about SHTF eggs? one should error on the side of caution when it pertains to food safety. Thankfully, the risk of salmonella can be avoided by using pasteurized eggs in your favorite raw egg recipes.
1. Allow the eggs to sit on the counter for about 15 minutes. This will bring the eggs to room temperature; which helps ensure the eggs reach the proper temperature to kill salmonella.
2. Fill a small saucepan with cold water and gently lower the eggs into the water. Place pan on the stove and cook over medium heat. Bring water to 140° to 150° F. It is best to use a thermometer but if you don't have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan.
3. Once the pan reaches 140° to 150° F, remove from heat and allow the eggs to rest in the water for 3 minutes.
Your eggs are now pasteurized and can be used in recipes just like any other unpasteurized eggs. Just be sure to keep the eggs refrigerated until ready-to-use.
(Excerpt) Read more at youtube.com ...
Good info. I buy Davidson’s Pasteurized eggs at the grocery store. It says on the carton that they don’t need to be refrigerated, and, IIRC, are good for six weeks past the expiration date.
Waterglass is much better.
Comrade X, you are too touchy
Why do I care if eggs are pasteurized?
On a submarine we would stack them in the engine room for long deployments. That space was not cool. Maybe that’s how we pasteurized them.
“Why do I care if eggs are pasteurized?”
You have a need to know when you lay an egg like that.
Diesel?
So, you don’t fall into the hands of the Lutherans. Particularly, if you are RC.
Egg white coagulates at 150 degrees, so this method stays just under that. I guess it doesn’t take the full 212 to kill salmonella.
No problem. In fact the wax helped keep the little pieces of shell from breaking off.
Waterglass is much better.
-—==+==-—
AKA sodium silicate...
Fresh eggs (back yard fresh) do not have to be refrigerated at all. They have a natural coating from the hens that is removed in a commercial setting. Pasteurizing removes this coating and they must then be refrigerated. I live in the city and keep two hens (contrary to my hoa rules). My sweet girls lay lovely brown eggs daily and are fine to leave for a few days outside when I go on trips. Four days gone — 7-8 eggs upon return. I just do the egg test when taking them inside. If they float (it’s never happened) then throw them out. No pasteurization necessary.
They’re illegal in my city, but there are folks around who keep them on the sly. As long as you don’t try to keep a rooster, I don’t see a problem.
Do you feed them or do they forage around?
Probably the result of chronic ketosis, which also seems to result in posting innumerable redundant dietary threads.
Good to know, thanks.
EGG BEATERS MAYONNAISE - MADE USING A STICK BLENDER
This is my original, tested recipe. After chilling in the fridge, I couldn’t tell it wasn’t Best Foods / Hellmann’s mayonnaise when used in a sandwich.
The best thing about this homemade mayonnaise, Egg Beaters is pasteurized, so there you don’t have to worry about salmonella.
From the Egg Beaters website FAQ:
“...Egg Beaters go through double pasteurization so they’re safe to consume raw.”
1/4 cup Egg Beaters Original egg substitute
1 Tablespoon lemon juice (bottled ok)
1 teaspoon distilled white vinegar
1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
1/4 teaspoon table salt
Dash ground white pepper
1 cup vegetable oil, room temperature (like canola, corn oil, etc.*)
Pour 1/4 cup of Egg Beaters into bottom of 16-oz canning jar or other tall narrow jar that allows you to immerse the mixing blades of a STICK BLENDER all the way to the bottom. The jar should be only slightly wider than the end of the STICK BLENDER.
Add lemon juice, distilled white vinegar, dry mustard, table salt and white pepper.
Place mixing blades of STICK BLENDER (TURNED OFF) all the way to the bottom of the jar, pressing down over the Egg Beaters and spices.
Add 1 cup of Vegetable Oil while holding the end of the STICK BLENDER in place over the Egg Beaters and Spices.
Turn STICK BLENDER on HIGH SPEED, while holding it in place at bottom of jar for about 5-seconds, until you see mayonnaise form under STICK BLENDER’s mixing blades.
Slowly pull the running STICK BLENDER upward until the mixing blades reach the top of jar, taking about 5-seconds more. Turn off STICK BLENDER. The STICK BLENDER will turn the vegetable oil and Egg Beaters into mayonnaise as it is pulled slowly to the top of the jar.
Store the Egg Beaters Mayonnaise in an airtight container in the refrigerator.
*Olive Oil makes a strong flavored mayo that tastes very different from regular mayonnaise. So just be aware of this if you choose to use olive oil. Canola is a neutral flavored oil that makes a mayo similar to most store brands.
Makes about 1 1/4 cups of Egg Beaters Mayonnaise.
Click here to view: http://www.recipelink.com/msgbrd/board_5/2013/JUN/3207.html
“Probably the result of chronic ketosis, which also seems to result in posting innumerable redundant dietary threads.”
Tell that to the dozens of people who are asking for more of these “redundant dietary threads” and their own unique views of these topics.
OK. Hear that, everyone?
Yes. I feed them pretty regularly with “scratch” and an occasional cup of feed or ground oyster shells for calcium. Kitchen scraps as well. They find bugs and things in their run (about 10x10’) and love the thrill of the chase. They are hilarious. Some late afternoons I let them have the run of our back yard when I’ve put the dogs inside. They don’t mind our aging Old English Mastiff but the Cocker Spaniel is entirely too interested. The girls always tuck themselves back into their egg box when it gets dark and they’ve had their fill of June bugs or whatever they find. They are a rotten pair but really a lot of fun, and happily provide a dozen antibiotic-free, organic eggs per week — and are always thrilled to see me. :)
I have the buff orpington breed — relatively quiet — and not had any problem with neighbors as I’ve confessed early to them and bought their silence with occasional gifts of fresh eggs or homemade crème brullee.
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