- Joined Jan 19, 2014
I've pasteurized hen eggs many times for safer use in raw preparations. 135 degrees for 1.25 hours in the shell followed by an ice bath, and the yolk is completely raw and whites are cloudy and thicker, but still runny. I'm now trying to do the same with duck eggs and the yolks are thickened and whites are just starting to solidify so that to separate, you literally have to peel the jelly like white away from the yellow fragile orb of a yolk. The duck eggs come from a local farm and a variety of ducks so the eggs are as big as a medium to three times that, yet results are basically the same. Any thoughts?