Because many recipes call for raw
beaten egg yolks or whites, I thought today would be a good day to
chat about what you can do kill those pesky salmonella bacteria that
might be present. One of my favorite and well used books is Cookwise
by Shirley O. Corriher. If you don't have one, check it out at your
local library, it is chock-full of information. The book is more the
science behind food than a cookbook and is a fascinating read.
Although the information I am talking
about today is available all over the internet, I chose to use Mrs.
Corriher's book as my reference guide.
Many foods from mayonnaise to ice cream
include raw eggs, either whites, yolks or both in the recipes. I love
to make my own mayonnaise for instance, but I don't feel comfortable
using raw eggs. So I pasteurize them myself. I also don't like
those eggs in a refrigerator carton, you know like the ones milk
comes in. There is just something that makes me gag about having
pourable eggs.
To pasteurize a whole egg, you are
going to love how easy this is, you only need to put the room
temperature egg in hot water 145°F
(63°C) for 3.5 minutes –
yes 3½ minutes. They can be in the water up to 5 minutes. I
personally do it for 4 minutes – always being cautious. Make sure
to use a thermometer to keep the water temp correct. After the time
is up, drain the water off and allow the egg to come to room
temperature before refrigerating or using. Word of warning, eggs
cook at 180°F (82°C)
so watch your temperature, and they won't pasteurize under 145°F
(63°C).
You
can also pasteurize just the yolks individually. (this excerpt is
from Cookwise)
“Heat 2 egg yolks and ¼ cup liquid from the recipe – for
example, lemon juice and water in mayonnaise or cream in truffles –
and ½ teaspoon sugar in a small skillet over very low heat, stirring
and scraping the bottom of the pan constantly with a spatula. At the
first sign of thickening, remove the pan from the heat, but continue
stirring and dip the pan bottom in a larger pan of cold water to stop
the cooking. Use in the recipe instead of raw yolks.”
Now
you do not have to be afraid of those raw egg recipes. I normally
pasteurize 6 eggs at a time and keep them in a covered plastic
container in the refrigerator separate from the unpasteurized eggs.
I almost always have pasteurized eggs on hand for any last minute
recipe I want to make.
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