Hey friends! We went down the rabbit hole to figure out how safe/effective it is to attempt whole, shell-on egg pasteurization at home. It includes fun stuff like log reductions and dose-response relationships and more.
https://www.seriouseats.com/how-to-pasteurize-eggs-8675279
Thanks for reading!
Daniel Gritzer
by dgritzer
4 Comments
Good stuff! I am a fan of the runny yolk, and for some reason Colombia is the only country where I easily found eggs in a normal supermarket that were labeled as pasteurized.
Nice article and interesting reading, I think particularly so for immunocompromised individuals who want to be extra safe making mayo or other foods using raw eggs. My takeaway was as long as you’re not a complete moron (and perhaps double-check your SV calibration) it’s a great idea, but for liability reasons we have to assume a non-zero portion of the public fall into that category.
Great! Nice to see you here, Dan!
Thank you for this. I’ve developed a taste for homemade mayo (due to SE of course) and was thinking of making something for my mother who’s older but in good health. Having not just a “recipe” for pasteurization but also details on the risks is exactly what I needed.