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Pasteurizing eggs at home..

post #1 of 3
Thread Starter 

  There are a number of recipes which call for "lightly cooked" are raw eggs to be used (for example mayonaise, Carbonara sauce, mousses etc). Which recipes do you use pasteurized eggs for?

 

  Also who pasteurizes the eggs themselves at home? Do you do it in the shell or crack the egg and pasteurize it in liquid form?

 

Joe.

post #2 of 3

I dont feed young children or the elderly at home so I dont pasteurize.    The odds of getting sick from raw egg is extremely small.

post #3 of 3
Quote:
Originally Posted by jburnie View Post

Which recipes do you use pasteurized eggs for?

None. I only use fresh eggs. I often make mayo, carbonara pasta and mousses, etc... As a kid we would eat raw eggs: with a large needle, poke a hole at one end. Then bring that hole to your mouth, head tilted back so the egg is above the head, and poke a hole at the top so that the egg can slide down your throat. 

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