Raw eggs in recipes

Joined Sep 19, 2004
I had someone ask me how they can adjust an old cake filling recipe made with raw eggs. I know there are pasturized eggs available but I can't find them in my area. I thought there was a process where you could heat eggs over a double boiler just enough to kill bacteria but not cook them. Then they can be added to uncooked mousses or fillings without a problem.

Does anyone have any suggestions or experience with this?



Staff member
Joined Mar 29, 2002
Powdered eggs can work. Get a good brand. These are sterile.

I've seen instructions for the stove top method, but can't find them right now. Sorry.

Joined Apr 28, 2003
There is a technique to heating up the eggs over a double boiler for 1 of my buttercream recipes to use as the icing on a cake. I can't remember off by hand what temp the eggs have to reach though.
Joined Dec 23, 2003
Eggs are pasteurized by bringing the centers to and holding them at:

140 degrees for 3.5 minutes
135 degrees for 30 minutes

Eggs will begin to coagulate at around 144 degrees (the white portion first).

Adding other ingredients to eggs (such as in a creme anglais) is supposed to raise the coagulation temp.

This is how commercial egg handlers pasteurize eggs:

So, 30 minutes at 135 degrees or 3 1/2 at 140. As, you go higher, the time frame necessary to kill salmonella drops (160 is instantaneous).

Water has a tendency to hold heat for quite some time. Especially large amounts of it. If you heat, say, a stockpot with 16 quarts of water to 141 degrees and cover it, I am quite certain that it will retain a 135+ degree temp for at least an hour (long enough for pasteurization). So, with a good electronic thermometer, a large stockpot and some time on your hands, you too can pasteurize eggs.

It really depends on who will be consuming the eggs. Will the products containing them be consumed by the sick, the aged or the very young?

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