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Four eggs submerged in a sous vide container full of water with a sous vide attached to the container.

Sous Vide Pasteurized Eggs

This is the simplest and most foolproof way to pasteurize eggs. Enjoy your recipes that call for raw eggs worry free.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Calories 78 kcal

Equipment

  • 1 Sous Vide Cooker
  • 1 Sous Vide Container
  • 1 Slotted spoon
  • 1 Large Bowl

Ingredients
  

  • 6 eggs (or any number that you can fit in your sous vide container) 

Instructions
 

  • Wash the eggs using cold water and keep them aside.
  • Fill a large bowl with water.
  • Add the eggs one at a time, testing each egg to make sure it sinks and does not float on the surface. Discard any egg that floats (as they are spoiled).   
  • Now fill a large pot or sous vide container with water and set your sous vide immersion circulator to 135°F.
  • Using a slotted spoon, gently lower the eggs into the water bath. Set the timer to 75 minutes.
  • Prepare an ice water bath a few minutes before the eggs are done.
  • When the timer goes off, remove the eggs from the hot water and place them in the ice water bath.
  • Let the eggs chill in it for 15-20 minutes.
  • Then carefully dry the eggs using a kitchen towel, and mark them with an ‘X’ or ‘P’ using a permanent marker. 
  • Store the pasteurized eggs away from the unpasteurized ones in the refrigerator for up to 30 days (from the date of purchase).

Notes

Prep Time: 5 minutes
Cook Time: 75 minutes
Yield: 6 pasteurized eggs
Ingredients
  • Water 
  • 6 eggs (or any number that you can fit in your sous vide container)
Instructions
  1. Wash the eggs using cold water and keep them aside.
  2. Fill a large bowl with water.
  3. Add the eggs one at a time, testing each egg to make sure it sinks and does not float on the surface. Discard any egg that floats (as they are spoiled).   
  4. Now fill a large pot or sous vide container with water and set your sous vide immersion circulator to 135°F.
  5. Using a slotted spoon, gently lower the eggs into the water bath. Set the timer to 75 minutes.
  6. Prepare an ice water bath a few minutes before the eggs are done.
  7. When the timer goes off, remove the eggs from the hot water and place them in the ice water bath.
  8. Let the eggs chill in it for 15-20 minutes.
  9. Then carefully dry the eggs using a kitchen towel, and mark them with an ‘X’ or ‘P’ using a permanent marker. 
  10. Store the pasteurized eggs away from the unpasteurized ones in the refrigerator for up to 30 days (from the date of purchase).