Pasteurize eggs at home without sous vide cooker! See how it compares with raw and sous vide eggs

Raw eggs are commonly called for in many recipes, from homemade caesar dressing, mayonnaise, bouillabaisse rouille, hollandaise sauce, to various Asian rice bowls and hot pot dips (for instance, sukiyaki wagyu almost requires runny egg yolk dip if you want the full experience). Pasteurized egg whites are often necessary for chocolate mousse, buttercream, and various meringue applications. Eggs commonly sold in US supermarkets however, are not produced for raw consumption, and pasteurization is recommended for food safety.

You can check out the details on pasteurization math from the USDA Guidelines: https://naldc.nal.usda.gov/download/C...

In a nutshell, you can pick and choose the temperature at which to hold the eggs as long as you adjust the time accordingly. Standard guideline is 140F for 3.5minutes. You can add more time for a lower temperature, and reduce time if treated at higher heat.

I find home hot tap water a great alternative to sous vide or stove top heating. It is more consistent than keeping even temperature stove-top, doesn't run much risk of overheating, and takes far less time than sous vide.

To find out if there are benefits to sous vide, I tried comparing hot tap pasteurized eggs with sous vide and raw, and tested meringues made from all three.

00:00 Introduction
00:14 USDA Guidelines & Pasteurization Math
00:49 Hot Tap Water Method (140F)
01:38 Sous Vide Method (135F)
02:12 Side-by-side Visual Comparisons
02:53 Pasteurized Egg White Whip Test