That's it! Once you do that, your egg will be 100% safe to eat.
Drain the water and cool the eggs in cold water.Do NOT let the water rise above 143 degrees, or you will cook your egg yolks. Bring the water to 140 degrees Fahrenheit and keep it there for 3 minutes.Attach a meat thermometer to the side of the pot. Put the eggs in a pot of water over medium-high heat.
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How to pasteurize an egg yolkĪn egg is pasteurized and considered safe to eat when it reaches an internal temperature of 138 degrees. This is the time to buy eggs from happy hens.īut if you don't feel comfortable eating raw egg, don't worry! It's super easy to pasteurize an egg at home. I would feel less confident about eating raw eggs if the eggs I bought were of poor quality. I don't know if it's true or not but I read something once (when I was pregnant and still eating homemade mayonnaise) that a person is more likely to come into contact with salmonella by eating a celery stalk than they are a raw egg. The risk of salmonella poisoning is so remote that it is not something I'm concerned about. For thicker mayo, add an extra egg yolk or more oil.Īccording to the USDA, no.