culinary review

How To Make Pasteurized Eggs (Cooking With Raw Eggs)

Sat Dec 31, 2016 3:50 am
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In the kitchen, you often prepare dishes utilizing raw eggs. Whether you’re making mayonnaise, chocolate moussepasteurize_eggs or cookie dough ice cream, these recipes call for using raw eggs – whites or yolks.

While most eggs are perfectly fine to eat raw, there is always a very small risk that one egg might be contaminated by bacteria. According to the American Egg board, about one in every 20,000 eggs might be contaminated by Salmonella.

Naturally, eggs are surrounded by a protective layer that prevents bacteria from entering and growing. In the United States though, that protective layer is eliminated as all eggs are washed with a special detergent according to government regulations.

To avoid the risk of illness, there are a few things to consider. First of all, make sure to only utilize fresh, whole, grade A or AA eggs. If the egg smells strange or if it's discolored, then throw it away.

Secondly, you can pasteurize raw eggs before making dishes with them. When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs won’t completely eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination. You can purchase pasteurized eggs at the grocery store, but it’s really easy to do yourself.

How To Pasteurize Raw Eggs

Place the eggs in a pot with cold water. Put the water on medium heat and stand by to watch as the temperature rises. You don’t want the temperature of the water to exceed 150 degrees. If you want to be exact, you can keep a thermometer probe in the water, if not 140-150 degrees is the stage before bubbles start to form. At that temperature, you can just about keep your finger in the water for a few seconds before you burn yourself. When you reach this temperature, try to keep it. So lower the heat, and watch so the temperature doesn’t rise, then keep the eggs in the water for about 3-5 minutes.

If you want to be even more careful, you can soft boil the eggs as this will work for some recipes. Some dressings for example that call for a raw egg yolk, will taste fine if you utilize a soft-boiled egg yolk, or even better sometimes. If however, you’re making chocolate mousse or parfait, then you’re better off pasteurizing the egg and not soft boiling it.

Sat Jul 12, 2008 5:48 pm
Name: Laura | Comment: Has anyone had problems whipping egg whites of pasteurized eggs? I have tried using the commercial ones a few times but I can't seem to get a good froth from the whites.

Mon Sep 08, 2008 6:36 am
Name: Jenny | Comment: I just try pasteurizing a couple eggs last weekend, to make homemade mayo. I cannot find past. eggs at my market, and i do not want to risk it with un-past. eggs. I have had food poisoning in the past, and i do NOT want to be in that place again, so I am pretty nervous.

Anyway, i did a little experiment, i pierced the shell and used an instant read thermometer to check the internal temp of the egg. it took approx. 25 minutes for an egg in a small amount of water to reach 140-150. I had to keep adding hot water. I then made sure it stayed at that temp for at least 4 mintues (the time required to pasteurize).

Your method doesnt take into account the amount of time it takes for the center of the egg to reach 140 - is this important??? It seems to me it is, or is it overkill??

even with my method, i was pretty scared, so i threw the mayo away, haha. when i had food poisoning, it was truly awful, so i dont know if i will ever not be afraid of a home method, unfortunately (and my food poisoning was actually from a restaurant)

Do you have any references for your method? thanks!!

Sun Nov 23, 2008 6:37 pm
Name: Julie Lane | Comment: The only part of the egg that needs to reach 140 to 150 degrees for 3-5 minute is the outside shell because that is the only source of possible salmonella. You do NOT NEED TO HEAT THE INSIDE THE EGG!!!! DUH DUH DUH!!!!!!!!!!

Sat Dec 06, 2008 7:18 pm
Name: katherine | Comment: geez julie, way to be nice!

Tue Dec 16, 2008 3:33 pm
Name: Michael | Comment: @ Julie: Not only were you unnecessarily mean, you were also absolutely *wrong*. It is possible for the chicken's ovaries to be infected with Salmonella, thus making the bacteria present in the entire egg. See the following document at the California Department of Health:
And lay off the caps lock next time. That's just plain childish.

Sat Jan 10, 2009 8:06 am
Name: Orlando | Comment: I thought that Jenny's question was thoughtful and reasonable. Moreover, her clever experiment seems to show that the proposed method of pasteurizing eggs is questionable. I agree with previous post - Julie shouldn't be so nasty in response to a perfectly reasonable question.

Sun Feb 01, 2009 4:02 am
Name: Drewski | Comment: There's a lot of suggestion that salmonella from chickens (that is in side the egg) is derived from poor farming/raising conditions. They go on to say that another way to drastically or almost completely remove salmonella risk is to buy eggs from small farms with free range chickens.

Also keep in mind that 1 in 20-30 thousand eggs is a very low odd of getting salmonella. I wouldn't get too worried.

Wed Feb 25, 2009 3:00 pm
Name: David | Comment: Did y'all miss this part?
"Pasteurizing eggs won’t completely eliminate the risks that eating raw eggs bring"

Precisely because the interior of the egg from a very sick chicken may contain salmonella. (That's a chicken with salmonella living in its bloodstream, not just in its vent. But most very sick chickens are caught and removed. (Poor farming conditions == you don't notice your chicken is really sick.) No human process is perfect, some might slip through, so there will always be some risk of this..

Trying to pasteurize the whole egg won't solve that short of cooking the egg. Julie is right. What we're trying to do here is sterilize the exterior shell, not the interior. The main risk is salmonella living in the chicken's vent and contaminating the exterior of the egg. This method deals with the main risk and sterilizes the shell. It does not deal with the fringe risk of the interior. If that is not good enough for you then your solution is not to eat uncooked eggs.

If you buy pasteurized eggs in the belief that the interior has been pasteurized then you are wasting your money.

If you think this technique was designed to pasteurize the interior then you are wasting your time.

(RANT Irradiating the egg would remove all danger of salmonella. Salmonella kills people. No one's ever gotten sick from or been harmed by irradiated food, which contains no radiation itself. We could stop salmonella, listeria, e. coli, in all of our hamburger, our spinach, our salsa, our peanut butter tomorrow if we just irradiated them. We could preserve milk for years with irradiation and ship it to hungry children without needing refrigeration. We don't because we are irrationally terrified out of our wits by even the thought of radiation../RANT)

Tue Apr 07, 2009 4:15 pm
Name: billy | Comment: hi is it realy safe

Sat May 02, 2009 2:41 pm
Name: Mary Anne | Comment: I use this method to pasteurize the exterior shell. THEN, I use a method on to pasteurize the yolks. It's a little labor intensive, but it gets the yolk to the proper temperature without cooking it. To answer the "irradiating the egg" RANT, I've read that it creates problems with the shells, and creates a foul-smell.

Sun May 10, 2009 9:08 am
Name: Jack | Comment: Dear David, You are correct in your assertion that radiation will in fact kill all of the pathogens listed in your post. My objection to irradiating food is not based upon an irrational fear of radiation, but rather an accurate assessment of human nature. E-coli contamination, for instance, occurs when the contents of the animals digestive tract come in contact with the meat of the animal. This primarily happens as a result of poor slaughtering techniques/methods. If irradiation became the norm, do you think the slaughtering techniques would improve?, stay the same? or, deteriorate? I would suggest to you David that it would probably be better to keep the shit off of the food - I don't care to eat it, sterile or not!

Fri Jun 05, 2009 3:09 am
Name: Captain | Comment: Sorry to get off track but Jack is correct, E-coli from cow poop should NEVER happen. It was standard practice for cows going to slaughter to not have access to food 24 hours before slaughter & no water 12 hours before. This process eliminates waste from the animals system.
The cows were also kept in pens & kept calm for this 24 hours AFTER the stressful truck or train ride & this was to aide in a better quality of meat. Unfortunately with today's American mind set of MORE volume, MORE profits, MORE quickly, so many standards with our food are falling.
Not only are we seeing more hormones, chemicals, sugars, salts, fats & crap added to our food but the humane treatment of these animals is also overlooked when the focus is on high profits for less cost in less time. What I also find disgraceful is that with the PUSH for high volume sales we see about 30% of food in this country getting PUSHED straight into land fills.

Tue Jun 23, 2009 1:23 pm
Name: Steve | Comment: Over here in the UK (this appears to be a mainly US-read site) we have all sorts of eggs, ranging from crappy cheap ones from caged chickens (I think Europe or Britain is banning 'battery-farmed' or caged chickens soon, which is good) , to 'indoor 'barn' eggs to organic free-range eggs which are most expensive.
I made some fresh mayonnaise for the first time a couple of weeks ago with organic free-range yolks, and boy was it good. So much better than out of a jar. And, as the eggs were good quality, hopefully less chance of posioning my guests. (All of us were fine).
I wouldn't worry about it too much. If you're otherwise fit and healthy, use good eggs, eat loads of mayo and be happy! (And get fat). Mmmmm Aioli....

Captain's right. Too much is eaten, aswell as too much is thrown away. The UK is getting fatter and fatter, eating too much sh*t pumped full of crap, the kids don't know how to cook, so they will have a life of getting fatter and fatter. We have Jamie Oliver here who although he's annoying, is right in the fact that kids need to be taught the basics of cooking, so that they may even develop an interest in cooking beyond doing it just to remove hunger (which a Maccy-D's does for 10 minutes, then you're bloody starving again....)

Tue Jul 14, 2009 6:10 am
Name: JJ | Comment: According to the USDA, you cannot pasteurize eggs at home

Tue Jul 14, 2009 6:15 am
Name: JJ | Comment: One company does this -- by exceeding a 5 log reduction in pathogens inside the egg. FDA approved. (see

Thu Aug 13, 2009 8:30 am
Name: Marvin Blundell | Comment: I make homemade ice cream using eggs. My practice has been to whip the eggs with a quart of milk and then heat the mixture to 140 degrees and hold for a few minutes. I have never timed how long I maintained that temperature. If the temperature goes much higher the eggs begin to cook and look like scrambled eggs in milk. Will this procedure destroy the salmonella?

Wed Aug 19, 2009 12:20 pm
Name: Stephanie | Comment: Why do you need to pasteurize eggs in the shell? Break them out of the shell, heat them to 140 F (hot enough to coat the spoon, but not hot enough to cook). This is the method that has been recommended by the USDA for a decade now. I use it for eggnog. I still use unpasteurized eggs for everything unless I'm serving guests or my Dad (who has severe health concerns) because the chances of an individual egg being contaminated is very small. Commercial eggs MUST be pasteurized because one egg can contaminate the thousands of eggs that are combined.

My issue with irradiation is that not only does it kill pathogens, but it also kills all the vitamins. I don't have a problem with my immune system and I cook things properly. Irradiation just encourages manufacturers to extend life expectancy dates of their product beyond what is reasonable while giving us a nutritionally inferior product.

Thu Aug 27, 2009 11:35 pm
Name: Dave M. | Comment: I for one agree that many egg farmers go for quantity over quality too often. But I also know that it doesn't much matter how the farmers deal with the eggs themselves. As long as the egg is pasteurized by the distributer, I'm happy. Because this process also washes the egg of anything that might be on it. Think of it like this, would you rather wash your dishes in cold, or hot water? As long as the water is above 140 degrees F, bacteria is killed. Pasteurizing eggs may not eliminate Salmonella completely from the interior of the egg, but it will at least sterilize the exterior of the egg. Another bonus is that pasteurized eggs stay fresh longer than un-pasteurized eggs, if kept refrigerated the same as any eggs. As far as irradiation goes, everything I've read about it suggests that the process does cause a drop in nutritional value, but ONLY for Vitamin C, B1, and E. At higher levels of irradiation, Vitamin A and K can also be effected. The amount of vitamin loss depends on the food and the level of irradiation. It can range from 5-80%. Cooking your food also causes atleast a 50% drop in nutritional value across the spectrum, not just a hand full of vitamins such as in irradiation. On a final note, if you're worried about your food coming into contact with feces, don't be. Chances are you've already come into contact with all those nasty microbes the last time you touched a door knob. Just thoroughly cook your food and we'll all continue to live long and happy lives. Have a good one.

Fri Nov 06, 2009 3:55 pm
Name: Raul | Comment: "Sun Nov 23, 2008 6:37 pm
Name: Julie Lane | Comment: The only part of the egg that needs to reach 140 to 150 degrees for 3-5 minute is the outside shell because that is the only source of possible salmonella. You do NOT NEED TO HEAT THE INSIDE THE EGG!!!! DUH DUH DUH!!!!!!!!!!"

Your "Duh" is quite ironic since you are wrong. Salmonella occurs right to the center of the egg since most cases are from hens with contaminated ovaries. Moreover those infected chickens are usually outwardly healthy.
Another poster uses the number 1 in 30,000. No, it is one in 20,000 and estimates are that it is about 1 in 10,000 in the northeast and growing.

The above method does not work. eggs in 145 degree water for "3 to 5 minutes" will not even come to 110 degrees in the yolk. you need 20 to 25 minutes in 145 degree water.

As to the exchange above in may and june 2009 concerning e-coli, the extensive cause of e-coli is simple, it is the use of corn in the diet of cattle, which destroys the cattle's liver, necessitates antibiotics (when you read No antibiotics added" on beef packages what that means is no antibiotics are injected into the post slaughter beef, it does not mean the cattle wasn't on a daily diet of antibiotics. The problems with digesting corn also cause the cattle to prodigiously produce contaminated feces.

The good news is if you like your beef rare that e-coli (unlike salmonella) is only on the surface and you can throw a 20lb roast into the oven at 400 for 30 minutes and have the inside frozen cold if you like and still be safe. it is the mixing of the outside and inside in grinding meat that calls for cooking beef through at 145.cold.

Ironically the safest ma tto eat is actually pork whci we somehow have a cleanliness aversion too, despite it begin the least infected and least pathogen meat there is.

Tue Dec 08, 2009 5:11 pm
Name: Someone else | Comment: Those of you who are only interested in pasteurizing the outside of the shell, why do you use heat at all? A weak bleach or alcohol solution would sterilize it on contact.

Of course the commercial pasteurizers use heat, which can penetrate the shell without ruining the egg. Maybe they know something you don't know.

Tue Dec 22, 2009 7:52 pm
Name: rob reid | Comment: we raise our own eggs, have about 13 hens and one frisky rooster. its the wintertime. we get 12-20 eggs/day! 1st we wash them to get any mud or crap off, then wash them again using a mixture of grapefruit seed extract, limonene, and lavender oil, we put in a drop or 2 of dish detergent for a little sudsing. the lavender kills any mold or fungus, while the grapefruit seed, and limonene eradicate any bacteria etc. check out the info on these agents yourselves. i like my eggs loose and nutritious. so far all is well and all our birds are happy as clams and healthy. we let them out everyday to forage, rain, hail, sleet, and snow!

Tue Dec 29, 2009 12:39 pm
Name: Audrey | Comment: to Rob Reid
Way to go! I use oil of oregano and many natural products as well. There is such a concern over increasing cancer and other illnesses yet it is so basic to reduce our chances of disease. Let our food be our medicine.

Mon Jan 04, 2010 8:53 am
Name: Robert | Comment: Julie is an idiot. And some of you others don't know what you're talking about either.

Salmonella enteritidis is a natually-occurring bacteria. It lives in the intestinal tract and also can exist in a hen's ovaries. It does not make the hen sick. You cannot tell by looking at the hen whether or not she has it. It is easily spread. A single fly can transmit it.

Twenty years ago, it was only commonly found in rabbits and horses. It made a species jump to chickens and other birds. It can mutate, like any other bacteria.

The incidence has risen over the years. The new numbers are more like one in 4,000 eggs can be contaminated with Se.

Pasteurized shell eggs are not irradiated. They use warm water, but it is carefully controlled method and it reaches the yolk. The Cox/NPE method surpasses a 5 log reduction in pathogens. It is scientifically proven.

Sun Feb 14, 2010 7:20 am
Name: Chad | Comment: I ate a protein shake everyday, before school, with two raw eggs, for about nine years (1980-1989). I'm really not too worried about getting sick from the eggs, but I am going to make my own Mayo. and don't want anyone else to be sick.

Tue Mar 02, 2010 6:28 am
Name: Dana | Comment: "RANT Irradiating the egg would remove all danger of salmonella. Salmonella kills people. No one's ever gotten sick from or been harmed by irradiated food"

It has also been said that no one has ever gotten sick from eating sugar. Thousands and thousands of diabetics in the United States alone should have put paid to that idea a long time ago, but of course you still get idiots insisting that sugar is not bad for human consumption and does not cause disease.

I don't WANT milk that can sit on a shelf for years. Like as not it is nutritionally useless. Food that is good for you is food that will readily spoil.

Not to mention the nuclear waste issue--and nuclear waste DOES kill people.

More people die from automobile accidents in the United States than from food poisoning. Until we ban cars, I'd like to see the pro-irradiation argument die a very quick, nasty, and painful death.

And unless you have stopped walking up and down staircases, don't complain about the risk from egg salmonella--you are more likely to fall down the stairs than get an infected egg.

Thu Aug 19, 2010 1:32 pm
Name: egghead | Comment: I love chickens

Sat Aug 21, 2010 5:47 am
Name: Caren | Comment: I love chickens too. I raise them properly in cage-free conditions and they have a chance to go outside into the natural environment. I have never had a case of salmonella from their eggs. The method of growing livestock in the US and UK has really gotten out of hand and as the population grows we create more and more disastrous methods of farming - and wonder why people are ill. People in the future are going to read about us and laugh at us, much the way we laugh at "blood letting" today. Let's reassess safety and humane conditions for our animals NOW - It's good for them and critical for our health too.

Sat Aug 21, 2010 7:31 am
Name: Bob | Comment: I eat between 4 and 8 boiled egg whites a day...I have been cooking them with an egg cooker that has water in the bottom half, a rack for 4 eggs and a rounded cover and then microwave them. My question is when you boil eggs does that make them safer from bacteria? Do the eggs need to be submersed in water to pasteurize?

Sun Aug 22, 2010 4:48 pm
Name: John | Comment: Bob, if the eggs are steamed, they reach much higher temperatures than 140 as they cook. Does basically the same thing as boiling them in water. However, if the insides are soft-boiled - runny whites or yolk, you can get Salmonella.

Mon Aug 23, 2010 12:05 am
Name: Barry Williams | Comment: Then we get idiots that claim eating sugar causes disease. Maybe you should study human physiology. ALL carbohydrates are converted to sugar to be used by the Human body.

Mon Aug 23, 2010 12:07 am
Name: Barry Williams | Comment: The Human body runs on two things: sugar and protein.

As far as irradiated foods go, there is ZERO danger from radiation contamination. You run the same risk from radiation contamination by getting an X-ray. Food is irradiated using cobalt 60. You may be as unaware as you are ill-educated so you don't know that dried spices have been irradiated for the last several decades to kill pests. That dried oregano you just used for your spaghetti was almost certainly irradiated.

Mon Aug 23, 2010 12:10 am
Name: Barry Williams | Comment: Get your start becoming educated about food irradiation and its world-wide use to sterilize food for hundreds of millions of people. Any potential harm from eating irradiated food is completely nullified by the fact that those same people have nutritional food that improves their health and protects them from preventable disease. See these Wikipedia articles:

Mon Aug 23, 2010 12:11 am
Name: Barry Williams | Comment: Then work on a diabetes education. Type 2 diabetes is caused by genetics and triggered in those with the genetic tendency. People who become obese run the risk of developing the disease if they have the genetics. While excessive consumption of sugar can contribute to obesity, it is not the cause of obesity or diabetes. Obesity is caused by many factors and can occur even in those that limit their intake of sugar. Start here with your education:

Before you rail against the "idiots" you'd better be sure you aren't one!

By far the stupidest thing blabbed was "Food that is good for you is food that will readily spoil." Well, leave irradiated milk unsealed on the counter for a couple of days and it WILL spoil. For your information, long-shelf life milk is the product of high temperature Pasteurization and sterile packaging materials and techniques.

Mon Aug 23, 2010 12:15 pm
Name: Bob | Comment: On the website of Davidson's Pasteurized Eggs, they claim there is no danger with raw eggs if they are pasteurized. Perhaps it is safer done in their factory under standardized conditions than doing it at home. You can check out their website. Don't know if their information is necessarily correct but this is their claim.

Wed Sep 01, 2010 6:09 am
Name: Laura2 | Comment: Organic and free range poultry products ARE JUST AS, or EVEN MORE, susceptible to salmonella contamination as eggs from industrialized production. Salmonella naturally occurs in soil. Best to be safe than sorry. Use commercially pasturized eggs if you must cook with raw eggs. Food poisoning is nothing to play around with.

Thu Sep 09, 2010 3:42 am
Name: myzT | Comment: Reading this article and reading the comments on here has not helped me that much on pasteurizing eggs myself since i wanted to make home made mayo, now after all this rambling that was all for nothing i'd just rather go to the store and get some Mayo in a jar. THANX FOR NOTHING :S

Sat Sep 18, 2010 7:46 am
Name: Troy | Comment: The final step in safely making mayo at home to is to make it with an acid (typically lemon juice for flavor) and after sealing it up in a clean jar let it sit on the counter between 1-2 hours. That is correct, let it sit. The acids at room temperature kill the bugs, and then you can refrigerate for about a week. Obviously use the freshest, most local, grain fed, mom and pop hippy eggs you can find for mayo and all of your cooking. But this counter-intuitive step is your sanitizing ace in the hole for mayo.

Sun Sep 19, 2010 6:15 am
Name: Chef Paul | Comment: Troy is right about the acid (pH) as a method of preservation. Store bought mayo has an acid pH of around 4.9 which inhibits E coli, but Salmonella is killed by heat.

Mon Sep 27, 2010 3:09 pm
Name: koly | Comment: It depends on the country you are living in, but in some countries regulation requires producers to disinfect egg shells before selling them. So this step would be needless.

It definitely is not true that Salmonella cannot be present inside the egg! It can, although it is rather rare.

In my opinion, there is a only a very small gap between the temperature at which the bacteria count is severely reduced and the temperature at which the yolk solidifies. That is way it is (I think) almost impossible to pasteurize eggs at home unless acid and water is added (this allows you to heat the eggs without solidifying the yolk).

But - I still haven´t found any way to pasteurize yolks for preparation of sweet food. And the same with egg whites...

If you have any ideas... go on.

Btw, thinking that lemon juice/vinaigre would destroy bacteria in your egg mix is, I am sorry, ridiculous. You would need (very aprox.) between 40 - 50 % of vinegar in your mix. Not tasty, I imagine.

Fri Oct 01, 2010 4:06 am
Name: John | Comment: there has been a big fear about eggs with all the recalls, yes salmonella is real and one should take the right steps, but the bigger thing is how clean is your kitchen and work areas ? I get on my wife all the time about cross contamination, how clean is your cutting boards ? don't use the same boards for veggs as meats, I know you all know this but we all don't do it. buy pasturized eggs if you are worrried you can't do it yourself. keep those countertops clean and not with a sponge you wash with, and not just with water. happy cooking and eating

Sat Oct 02, 2010 11:52 am
Name: Heybobby | Comment: Simple fix.. Since the odds are only 1 in 20-30 thousand,, Just throw away that one egg!

Tue Oct 12, 2010 7:59 pm
Name: Alex | Comment: Well, most everything written here is being contradicted by most everything else, so what am I supposed to believe? Everyone thinks they are right, but obviously some of you are wrong.

Fri Oct 15, 2010 8:50 pm
Name: | Comment: With all the pointless review and bicker, here is a different topic and just a mention: I got kind of ill the other day, and think it might of been because of an under cooked egg, when I cook for myself only I tend to go medium rare with some things and if I can raw. I discovered this, most vegetables, fruits, nuts and grains need to be cooked a little on the outside and some on the inside with a steam not so bad kind of warm semi cooked, maybe easier digestion. I don't know . With eggs, raw has a flavor a lot of people like but with the microwave being so easy to use and convenient for some people they might think a minute or two and ding buzz open shut it's done, and it might be, but, eggs don't seem to me to get all the way done even in a microwave, unless they go for 3 to 5 minutes depending on the elevation, wattage, brand style size or model microwave. Eggs, they are a valuable food stuff. Your health is priceless, protect it. My opinion of the topics on this post site is simple. If you don't understand the site's how to, you might want to consider it's not exactly a site worth taking advice from about pasteurizing eggs, but recipes might be worth a glance. One can purchase those eggs that come pasteurized already. Eggs will blend up cooked, and might make a better tasting solution, even in mayonnaise. Are you still reading this? Right , wrong, confused, take a moment to educate yourself on a trusted site that at most has something to do with a .gov on it or get advice from your doctor.

Fri Oct 15, 2010 9:00 pm
Name: | Comment:

Fri Oct 15, 2010 9:05 pm
Name: lol | Comment: do not cook an egg in it's shell in the microwave it will explode. Crack that egg open, remove shell, then cook.

Tue Oct 19, 2010 6:16 am
Name: PLISKEN | Comment: Have 12 or so laying chickens, have ben doing this for 25 years feed my chickens scratch and vegitabel & frute scraps, from the kitchen - no meat scraps- when a chicken gets a looking like its off a little it gets thrown in the pot with some dumplins. Never had a bad egg make any one sick.
Wash my kitchen down with soap water and bleach every day.

Sun Oct 24, 2010 8:42 am
Name: baliman | Comment: i live in indonesia and we have both very small free range eggs and very large "bangkok" eggs (because apparently the chicken stock was originally from thailand. i just wanted to summarize the different options that i have got from reading through the comments. if some one could add any i forgot, i would appreciate it.

1. put eggs in cold water bring to 145 F and sustain for 3-5 minutes.
2. keep in 145 degrees F water for 25 minutes
3. microwave, in an egg cooker and without for 3-5 minutes?? (crack the egg)
4. irradiation (ionic gamma ray or xray??) treatment (only for purchase as industrial setting needed)
5. alcohol treatment to the surface of egg
6. open egg mix with milk and then 140 deg F for 3-5 minutes
7. grape seed extract , limonene, lavender oil and some soap to foam the solution.

i want to make a protein shake with the egg whites that i mix with 4 bananasa quarter of a papaya, a quarter of a pineapple, coconut milk, soaked grinded vanilla bean, palm sugar.

i have been using whey protein but it costs 70 USD for 1 kg of protein concentrate, let alone a whey protein isolate. so now i want to use egg whites because they only cost 10 cents for one egg which has about 20 grams of egg white (they are small eggs). this ends up costing me 1 dollar for 200 g of egg white or 5 dollars for 1 kilogram of egg white. assuming the egg white has 50 percent protein content. that's 10 dollars for a kilogram of protein.

so as you can see it is very worth looking into pasteurizing eggs, because if pasteurized eggs gives a fresher better protein then whey, as many say and its 7 times cheaper. takes abit more work sure. but not that much work. like 20 seconds each time i make my morning juice.

thank you for letting me participate in this forum and thank you for putting this recipe on the net, i could not find another one as clear as this site.

Fri Dec 17, 2010 2:52 pm
Name: Abbey | Comment: Mostly a lot of myths and ignorance in the comments here.
1: The method stated in the article will not pasturize and egg, simple fact, look up what the USDA has to say about it. I would help with the shell but that is all. The Salmonelle organism is uniform through out the egg, fixing the shell area, unless it is dirty, is not going to do anything for the rest of the egg.

2: Organic, Free Range, Backyard, eggs are no safer than commercial eggs, possibly less safe. Most common method of Salmonella infection in a chicken is by mice contaminating the feed. Once again look at the USDA information or any Ag College's information about infection. A chicken with Salmonella carries it in her blood stream and is passed into the egg as it is formed, simple as that. So disinfecting the surface of the egg will not prevent it. What does help is them being washed and chilled as soon as possible. Something that is not done except on commercial farms.

3: Lots of hysteria about irradiated food, and obviously none of the people writing here have every experienced it. The only difference you would have noticed, if you had ever eaten any, is it is kept on the shelf, not refrigerated. Much like any canned item, it is not exactly the same as fresh, but it taste fine and is healthy to eat. Is canned food the same? Is it horrible to eat?
What many do not realize is nutritionally, most canned food is higher in vitiamins than fresh, because of the shorter time from field to can versus, fresh to table. The same with irradiated, all of the testing has shown it is safe, and nutritious. Sure beats nothing, when you are hungry!
Also there is no nuclear waste involved, it is a machine very similar to what you would experience in a dentist office that is used to generate the radiation.

So in conclusion, most of the people writing scare tactics really just need to be more polite and get a clue about what they are talking about, instead of going off half cocked and spouting drivel from some magazine that knows even less about a subject than most reading this page do!

Wed Jan 26, 2011 11:38 am
Name: Mayo | Comment: I am not even going to address the idiocy about diabetes not coming from processed carbohydrates (white sugar), if Wikipedia is your source then you need an education in doing proper research. For those worried about homemade mayo, don't be, properly made it has a pH level of about 3.5. Acid kills salmonella, so leave that homemade mayo out at room temperature (because acid does it's germicide best at room temperature) for about 8 hours and then refrigerate it. Use it within a week for best freshness.

Also, irradiation isn't the answer to the food epidemic, removing despots, dictators, communists, and other leftists from governmental power will solve the food problem by removing the hand-to-mouth mindset that makes people starve to death while waiting for a handout.

Fri Feb 04, 2011 9:02 am
Name: onion456 | Comment: they taught us in culinary school (CCA Baking and Pastry program) to pasteurize whites by keeping them moving in the stand mixer and using a propane torch on the bowl of the mixer. use a chefs thermometer periodicaly to check temp. definitely a quick and easy way to get it done =)

Sat Feb 05, 2011 12:52 am
Name: pragmatos | Comment: Very well researched comments on a somewhat useful article. Like most people, i came upon this looking for a way to pasteurize eggs at home (technically not feasible says research), the end purpose being risk free mayonnaise. C'mon, who are you kidding, are you trying to tell me you can upon this while researching for your Phd or something? Well i have decided to make only as much as can be consumed at a time and if left over, to throw it away, instead of wasting my time with all this futility.

Tue Feb 15, 2011 8:53 pm
Name: Krissy | Comment: I found another article that said you could open the shells, put two tbsp of water to each egg and pastarize. I am not that worried about raw eggs getting me sick, as I eat cooking dough all the time and knock on wood I am alive, but I do worry about the people I cook for and if they are sick for some other reason I would not want to feel it is my fault.

Tue Feb 15, 2011 8:57 pm
Name: Krissy | Comment: One more thing, bring the eggs to a simmer, not enough to make it cook, but enough to kill the germs. I plan on making butter cream with eggs and am doing it more for peace of mind. Actually, the egg whites you get in a carton are pastarized, if making an egg white frosting or something like chiffon pie. I heard though that the whites usually are safe and I have made chiffon and other creams without pastarizing the whites. I am frugal and like to actually use the whites that are taken out of recipes such as chiffon pie and yellow cake. I think now days with all the illnesses we get too worried, on the other hand, with our children and loved ones, we do want to keep them safe and give us peace of mind.

Tue Feb 15, 2011 9:00 pm
Name: Krissy | Comment: One more thing, eggs in the carton should be pastarized, I am frugal, but for those of you who don't want to bother with pastarizing and don't put enough faith into it, you could buy pastarized eggs, I believe it will even tell you the quantiites that equal a yolk. You could probably even get pastarized yolks.

Wed Feb 16, 2011 3:11 pm
Name: Bob | Comment: What about the possibility of pasteurizing mayonnaise after it is prepared? Could it be heated to 155 degrees F and held there for 5 minutes without ruining it?

Fri Feb 18, 2011 4:59 pm
Name: Lucky Me | Comment: Wow, what a discussion. I'm so glad I don't like mayonnaise.

Mon Feb 21, 2011 12:04 pm
Name: serge@briobaking | Comment: check out the us patent office, patent # 6,632,464

Mon Feb 21, 2011 12:05 pm
Name: serge@briobaking | Comment: ..., it has been found that the temperature of the yolk must be in the range of F. to F. While pasteurization can be achieved with yolk temperatures as low as F., this temperature is near the minimum temperature to kill Salmonella and variables, such as particular egg histories and sizes/grades, etc., as explained below, very significantly affect results. Thus, at F., the results are so variable as to be unreliable, and to avoid the same, the yolk temperature must be at a higher value, i.e. at F. or higher.
This means, of course, that when a heat transfer medium as described above is used, that medium must be at a temperature of at least F., since, otherwise, that heating medium would not be capable of heating the central portion of the yolk to at least F. On the other hand, while the central portion of the yolk should not reach a temperature greater than about F., the temperature of the heating medium can be higher than that temperature, since there will be a temperature differential between the temperature of the heating medium and the central portion of the yolk until an equilibrium temperature is established. However, it has also been found that a higher temperature of the heating medium should not be substantially greater than F., since, otherwise, the chances of decreasing the functionality of the albumen before pasteurization occurs, especially near the shell, increases. For this reason, it is preferable that the medium is heated to temperatures no greater than F.

Sat Mar 05, 2011 10:07 pm
Name: KaBong, El | Comment: I scrolled through this fairly long thread and didn't see any mention of sous vide or Douglas Baldwin. He's a very serious researcher and developed a guide for low temperature cooking. His comments on pasteurizing an egg are simple: 135 degrees for 1 hour 15 minutes. Even slightly higher temperatures (135 and 137 degrees) will start to whiten the yolk and once you get to 138 - 140 range, you will get significant whitening of the yolk.

what you need is a PID controller for your slow cooker. If you are techie oriented, you can assemble one for 35 or 40 bucks. If you are not, you can buy a very nice one for 150 bucks that you simply plug into the wall, run the attached probe thermometer to the water of your slow cooker and plug the slow cooker into the controller. Set your temperature (in half degree increments) and voila, baby, you are pasteurizing eggs! They will be just a good as the ones from the market. Plus you can cook tons of other stuff this way too.

And yes, pasteurized eggs do not whip as easy as raw eggs. The higher the temperature you pasteurize at, the harder to whip. So if you are pasteurizing the 140 and up range, you are making yourself a whole lotta work for not much gain, in terms of whipping.

Okay, now for some really healthy hollandaise sauce!

Sat May 21, 2011 4:25 pm
Name: Better | Comment: Add some anti-biotic (amoxycillin) to your egg white/yolk mixture, allow to rest long enough so bacteria dies. Then continue with your recipe preparation.

Mon May 23, 2011 3:20 pm
Name: LVUER | Comment: In my country, there is no government regulation that state all eggs must be washed using any kind of detergent. So sometimes, when I buy fresh eggs from the market, the eggs are a bit dirty (by you know what it is). Perhaps they only wash it using tap water.

In this case, I guess I don't need to pasteurized the eggs?

Wed Jun 15, 2011 10:26 am
Name: Scary | Comment: You could kill someone by adding amoxycillin to the eggs if they are allergic to the antibiotic.

Fri Sep 30, 2011 3:44 am
Name: C | Comment: Ok I am going to make things easier for everybody.

Pasteurization is achieved by a change in temperature during a short enough period of time that the bacterial membrane breaks, or temperature is raised higher or lower than what this membrane can resist.

External shell sterilization: Easy, you do not need alcohol or clorine, use cimple soap and water, that eliminates 99.98% of bacteria

For internal sterilization.

Prepare a bowl with a very cold liquid (water), open the eggs and place them in a small pyrex, raise temperature steadily to about 35 C in the case of eggs or whatever is the the maximum temp before it starts to cook, stir constantly. As soon as you reach this temperature, remove from fire and place this pyrex inside the cold water bowl and stir constantly.
This method should destroy all bacteria.

Another method would be to do the cold part before and then place the eggs in teh microwave at max temperature, this is faster and probably slightly more efficient but the egg might cook accidentally

Or combine both methods and you should be completely safe.


On the radiation thing, you do not need to create enormous amounts of nuclear waste, not even small ones, see we already use radiation in hospitals and airports, X rays and metal scanners are some examples. certain gamma, x rays and radio can be used to sterilize food without problems and insignificant environmental impact, problem is indeed the little knowledge and the fear (comprehensible) that governments and people have about radiation and nuclear energy. Culprit for the careless use of that technology in past decades. Also because regulatory systems aren't very well implemented.

Fri Sep 30, 2011 3:57 am
Name: | Comment: Amoxicillin? NO NO NO NO NO NO...
And to add antibiotics in a regular basis is very irresponsible, in fact it is stupid, a very stupid thing to do. you are only building antibiotic resistant bacteria in your body. Many people die because tehy have developed infections resistant to any antibiotics, but even worse, they can spread those to the public making everyone vulnerable to resistant bacteria. Enough MD's are prescribing antibiotics carelessly already to add population ignorant use too.

Mon Jan 02, 2012 2:39 pm
Name: E. Larry | Comment: Why not run the egg in the dioshwasher at 145 degrees for the wash cycle?

Wed Feb 29, 2012 1:17 am
Name: David scientist retd | Comment: I am not a great e-commenter, but Reading University scientists found that 20 minutes at 60 to 62 C destroys the Salmonella infecting and egg. As U.K. university librarians found, much information on the internet is wrong: they instituted "Intute" soon taken over by ccommerce, namely G*. So use their scholar to get real information. Ionising radiation has drawbacks: it breaks chemical bonds and can alter the food chemicals and produce poor taste amongst other effects. As was pointed out it has commercial implications: short cuts to quick, cheap and poor food!

Sat May 12, 2012 3:13 pm
Name: wtillis Comment: Why not put the egg in a bowl of vinegar for a few minutes.
If the egg has internal contamination, wouldn't the stomach acid kill the pathogen?
I think that is why God put it there.

Fri Aug 17, 2012 6:00 am
Name: Jarvie Comment: I've read commentary that eggs in our region of the US are up to 80% infected with Salmonella, an extremely painful and life threatening infection . Don't know if this is accurate but why take a chance?
Here's a good way to cook scrambled eggs for those who undercook theirs and like "wet" egg dishes. Put 1 tablespoon of water per egg at the preparation stage and cook very well. Then, just before taking them out of the pan, coat the outside with "egg beater" product to make them glossy and serve! You will be surprised how much like the French-stlye gloppy gooey eggs this technique makes your breakfast. You can have your favorite egg dish and your health too. Another way to eat undercooked eggs happily is to cover them with curry which has many germ killing properties and will prevent gastric complications. (research health benefits of tumeric and cumin) Here's the recipe that I use for medicinal curry that is not spicy:4T Tumeric, 2T Cumin, 2TGarlic Powder,1tsp. ground black pepper, 1/4 tsp seasoned salt. I put a heaping teaspoon on my egg whites(well cooked) every morning which I find delicious. My husband eats his gloppy wet eggs (as described above) and we are both healthy. For those of you that want raw eggs in your moose, well good luck to ya. I've made mayonaise with raw eggs for years using lime juice and sour cream without problems but we are healthy adults. Hope this helps. Sceptics; don't knock it till you've tried it.

Sat Mar 02, 2013 11:51 am
Name: beauley URL: Comment: I saw Jarvie above that you added black pepper to cover your eggs. Our immune system here in the US is real low and adding black pepper certainly helps.

Thu Feb 18, 2016 12:17 am
Name: Jen URL: Comment: How about using a sous vide?

Sat Dec 31, 2016 3:50 am
Name: C Comment: Jen: a sous vide works great.

I've never gotten sick from raw commercial eggs, but i did get sick from my own eggs. The egg was fresh, clean, organic, free range, from a healthy looking, happy hen. The fact is that salmonella is everywhere in the environment. It's in wild birds, bugs, and the soil. The safest eggeries are not necessarily natural, organic, or small; the safest ones test for salmonella regularly. For commercial producers this is required by law. For my small flock, testing was cost prohibitive, so i simply made sure to always cook them well and never sold them. And yes salmonella can be in the center of an egg from an outwardly healthy looking hen.

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