Pasteurizing eggs at home..

Discussion in 'Food & Cooking' started by jburnie, Oct 23, 2012.

  1. jburnie

    jburnie

    Messages:
    4
    Likes Received:
    10
    Exp:
    Other
      There are a number of recipes which call for "lightly cooked" are raw eggs to be used (for example mayonaise, Carbonara sauce, mousses etc). Which recipes do you use pasteurized eggs for?

      Also who pasteurizes the eggs themselves at home? Do you do it in the shell or crack the egg and pasteurize it in liquid form?

    Joe.
     
  2. twyst

    twyst

    Messages:
    214
    Likes Received:
    25
    Exp:
    Line Cook
    I dont feed young children or the elderly at home so I dont pasteurize.    The odds of getting sick from raw egg is extremely small.
     
    Last edited: Oct 23, 2012
  3. french fries

    french fries

    Messages:
    5,196
    Likes Received:
    320
    Exp:
    At home cook
    None. I only use fresh eggs. I often make mayo, carbonara pasta and mousses, etc... As a kid we would eat raw eggs: with a large needle, poke a hole at one end. Then bring that hole to your mouth, head tilted back so the egg is above the head, and poke a hole at the top so that the egg can slide down your throat. 
     
    Last edited: Oct 23, 2012