How to Pasteurize Raw Eggs with the Sous Vide

A number of delicious cocktails, sauces, and desserts call for raw eggs — but you might be understandably nervous about trying them.

Pasteurization helps eliminate the risk of food-borne illness. Here's how to utilize your sous vide for the easiest, most foolproof pasteurized eggs at home!

Ingredients & Equipment

— RAW EGGS — SOUS VIDE MACHINE — SLOTTED SPOON — LARGE BOWL

"Test" your eggs: Fill a large bowl with water and, one at a time, place an egg in the water. Discard any egg that floats (it's spoiled) and set aside the ones that sink.

INSTRUCTIONS

Set your sous vide to 135°F.

Add the eggs to the water bath and set a timer for 75 mins.

Remove the eggs and chill them in an ice bath for 15-20 mins.

Carefully dry the eggs and mark them with an 'X' or a 'P' using permanent marker.

Store the eggs away from any unpasteurized ones in the refrigerator for up to 30 days.

FIND MORE SOUS VIDE EGG TIPS AND RECIPES AT TOP SOUS VIDE!