So many wonderful gluten-free recipes call for the use of raw eggs, but lets face it, raw eggs can be scary. I mean, what about salmonella?
A lot of you have contacted me about the safety of my homemade mayonnaise recipe, and my personal feeling is that as long as I’m using egg from clean hen yards (or preferably free ranging chickens), the risk is so minimal as to be hardly worth thinking about.
BUT, sometimes, you just can’t get the perfect egg. So what’s a gal to do?
Well, the risk of salmonella even in conventional eggs is only about 1 in 20,000 (source), but is it really worth tempting fate?
Honestly, pasteurizing your own eggs at home is so easy, that it doesn’t even have to be a question.
All it involved is water, a candy thermometer, a saucepan, and, of course, eggs.
How To Pasteurize Eggs
- Fill a saucepan with enough water to completely cover the eggs, and place over very low heat.
- Clip candy thermometer to the side. You can also skip the candy thermometer and just “wing it” by heating the water until it’s hot enough that you can’t stand to dip your finger in for more than a second. This method isn’t reliable though, and I highly recommend a thermometer.
- Heat water to 140º and hold it there for a few minutes to make sure you have your heat level adjusted properly. You don’t want to put your eggs in only to have your temperature rise and cook them.
- Place eggs gently in the water.
- The water temperature may dip a bit when the eggs are added.
- Bring temperature back up to 140º and hold for five minutes.
- Remove eggs from warm water and let cool.
Salmonella is killed at a temperature of 136º, which should be attained using this method, however, it’s not a 100% guarantee. Since we don’t have any way to measure the internal temperature of the egg. But if nothing else, you’ve reduced the risk from one in twenty thousand, to even less. Much, much less!
As moms, I think we always worry a little bit about the safety of the ones we’re taking care of – even when there’s nothing to worry about, and this simple recipe helps give us peace of mind when we serve things like the above mentioned mayonnaise, homemade ice cream, eggnog – or who knows what else.
It’s worth the few minutes it takes!
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