Pasteurized Eggs

Whenever a recipe involves uncooked eggs you should make sure they've been pasteurized. They'll have cartons of pasteurized egg whites at the grocery store but I have never managed to remember to pick some up while I'm there but luckily it's easy to do it yourself at home.

All you need is to get the eggs at a temperature > 138 degrees F for 3½ minutes to kill any bacteria

The trick here is to warm the eggs slowly, take them out of the fridge and let them sit out for 20 minutes to get up to room temperature.

In a large pot, add a steamer if you've got one handy, to keep the eggs from directly touching the pot.

Then add just enough water to cover the eggs

Put a thermometer in the water to monitor the temp range

Warm the pot slowly to 138 F. Start the kitchen timer and try to keep the temp. around 140F. At 142F the eggs will start to cook so be sure to keep it below this temp.

After 3½ minutes transfer the eggs to and ice bath and return to the fridge. Use within 3 days.