💧 Sous Vide Recipes
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💧 Sous Vide Recipes
| How To Pasteurize Eggs Using Sous Vide - With Some Caveats 🌄 💤 |
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| Herb Roasted Lamb Chops 🌄 💤 ⏳ |
Ingredients
eggs
warm water
patience
ice water
Directions
To pasteurize raw eggs using sous vide, submerge the eggs in a water bath heated to 135°F (57°C) for 75 minutes. This process safely eliminates harmful bacteria like salmonella without cooking the eggs, allowing you to use them in recipes that call for raw eggs.
Here's a more detailed guide:
1. Prepare the Equipment:
Fill a large pot or container with water.
Attach your immersion circulator (sous vide machine) and set the temperature to 135°F (57°C).
Ensure the water level is sufficient to fully submerge the eggs.
2. Prepare the Eggs:
Attach your immersion circulator (sous vide machine) and set the temperature to 135°F (57°C).
Ensure the water level is sufficient to fully submerge the eggs.
2. Prepare the Eggs:
Gently place the eggs into a zip-lock bag or vacuum seal them. This prevents them from cracking and helps with heat transfer.
If using a zip-lock bag, you can use the water displacement method to remove excess air.
3. Pasteurize the Eggs:
If using a zip-lock bag, you can use the water displacement method to remove excess air.
3. Pasteurize the Eggs:
Once the water bath reaches 135°F (57°C), carefully lower the bag with the eggs into the water.
Ensure the eggs are fully submerged and that there is enough space for water to circulate around them.
Cook the eggs for 75 minutes.
Some online resources recommend a longer cooking time, such as 2 hours, at 131°F (55°C) or 90 minutes at 135°F (57°C) for more thorough pasteurization.
4. Cool and Store:
Ensure the eggs are fully submerged and that there is enough space for water to circulate around them.
Cook the eggs for 75 minutes.
Some online resources recommend a longer cooking time, such as 2 hours, at 131°F (55°C) or 90 minutes at 135°F (57°C) for more thorough pasteurization.
4. Cool and Store:
After the cooking time, immediately transfer the eggs to an ice bath to stop the cooking process.
Once cooled, mark the pasteurized eggs with a waterproof marker to differentiate them from raw eggs.
Store the pasteurized eggs in the refrigerator in a sanitized container.
The pasteurized eggs can be used like regular raw eggs in recipes.
Once cooled, mark the pasteurized eggs with a waterproof marker to differentiate them from raw eggs.
Store the pasteurized eggs in the refrigerator in a sanitized container.
The pasteurized eggs can be used like regular raw eggs in recipes.
❗Don’t go over 140°F (60°C) or the whites will begin to coagulate.
❗Use a thermometer to verify your sous vide holds steady — some cheaper models fluctuate too much.
❗Use a thermometer to verify your sous vide holds steady — some cheaper models fluctuate too much.
❗You don't necessarily have to put the eggs in bags, but they run the risk of cracking if they are just left to float around. Also, bagging them will insure better immersion.
💬 Uncle Dave says...
These information is the result of a Google Search.
While we are providing this information, it is recommended that you use commercially pasteurized eggs.
Do your own careful research.
⚠️I did find one source that stated incorrectly the eggs only need to be in the water for 3 minutes or something like that. 🛑This is wrong!
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
sous vide,
eggs,
safety,
pasteurize,
salmonella
🗂️ Categories: 🤯 Tips & Hints, 💡 Baking Tips, 💡️ Tips & Hints for Everyday, 💧 Sous Vide
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
How To Pasteurize Eggs Using Sous Vide - With Some Caveats was added on July 12, 2025 and last updated on July 12, 2025.
🗂️ Categories: 🤯 Tips & Hints, 💡 Baking Tips, 💡️ Tips & Hints for Everyday, 💧 Sous Vide
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
How To Pasteurize Eggs Using Sous Vide - With Some Caveats was added on July 12, 2025 and last updated on July 12, 2025.
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🤐 Privacy Policy: I don't share your information with anyone; I don't even know how!
📜 Terms of Service: Be nice!
ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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