According to the USDA Pasteurization Requirements, the temperature and holding time using heat alone to pasteurize egg whites are 134°F (56.7°C) for 3.5 minutes or 132°F (55.6°C) for 6.2 minutes.
FYI I did mine in an Instant Pot using the sous-vide setting, the temp in mine is about 1-2 deg lower than it shows so after about 1/2 hr I got worried and turned it off then back on and adjusted the temp up 2 deg. Also when I added the eggs they were from the fridge and cold so it made the water bath drop by 10 degrees. Starting it over again allowed it to come fully to temp which I timed and it took 18 minutes, but as you can imagine I had already cooked them for 1/2 hr so I still did the 75 minutes once it came to temp because the eggs were closer to room temp when I added the basket. My over cooked eggs had thicker whites but when you beat them they liquify and work just fine. I didn't find it necessary to strain them and the yolks were fine.So don't worry if your whites appear thicker than she shows unless you had a higher temp that actually cooked the white fully you'll be fine.
Thank you 🙏 so much for your helpful information. I have 2 chocolate frosting recipes that require raw egg yolks and now I know how to proceed. Again thank you 😊 so much.
Loving your new videos. We grew up eating raw cookie dough and sunny side eggs, but today I would be more leery of store bought raw eggs. We have our own chicken and I don't usually eat mine raw I would not worry as much about eating mine. Still never know.
Thank you 💕 you are very welcome! The sous vide machine has been a total game changer in our kitchen. It makes the best steak and deli style lunchmeat too ruclips.net/video/-DkwdxYr8BE/видео.html
Excellent video! Perfect timing because I just got a sous vide machine and haven't used it yet! If you're not using the pasteurized egg right away would you keep it in the fridge? And how long would it keep? Thanks!
Thank you Donna!! I'm so excited that you got one, it was such a game changer in our kitchen ... steak and chicken have never tasted so good 😆 Yes, I would mark them with a "p" or something. They would keep at least 2 weeks in the refrigerator.
@@KristinatMiniSliceoffarm thanks so much. Really having a pregnancy lemon Meringue pue craving but the eggs issue is a huge concern so this helps a lot
At 140 or 141 you are cooking the egg, it will set up more and be less transparent. Realistically, you can pasteurize at even lower temperatures than this, if you have good temperature control, and it will make the egg more like a fresh one.
Hi everyone!! If you are here for the live premier say hi in the live chat above 💕
"Because life is too short to live without raw cookie dough" 😆 so true!!
LOL you only live once 😆
MAKE SURE YOU TOAST THE FLOUR TOO. RAW FLOUR IS MORE UNSAFE TO EAT.
According to the USDA Pasteurization Requirements, the temperature and holding time using heat alone to pasteurize egg whites are 134°F (56.7°C) for 3.5 minutes or 132°F (55.6°C) for 6.2 minutes.
The eggs have to heat up before the time starts. So I believe that 140F for 3.5 minutes is used instead of 134F.
I'll be trying my Sous Vide soon to pasteurize eggs, for Caesar dressing, mayo, and eggnog!
Aww I loved seeing you stop and go to watch that video with that baby! ❤️ Beautiful parenting.
I couldn't say no to that sweet chipmunk voice ❤️ Thank you so much for the kind words!
@@KristinatMiniSliceoffarmdo they taste the same?
FYI I did mine in an Instant Pot using the sous-vide setting, the temp in mine is about 1-2 deg lower than it shows so after about 1/2 hr I got worried and turned it off then back on and adjusted the temp up 2 deg. Also when I added the eggs they were from the fridge and cold so it made the water bath drop by 10 degrees. Starting it over again allowed it to come fully to temp which I timed and it took 18 minutes, but as you can imagine I had already cooked them for 1/2 hr so I still did the 75 minutes once it came to temp because the eggs were closer to room temp when I added the basket. My over cooked eggs had thicker whites but when you beat them they liquify and work just fine. I didn't find it necessary to strain them and the yolks were fine.So don't worry if your whites appear thicker than she shows unless you had a higher temp that actually cooked the white fully you'll be fine.
Thank you 🙏 so much for your helpful information. I have 2 chocolate frosting recipes that require raw egg yolks and now I know how to proceed. Again thank you 😊 so much.
So good my friend , you work hard , you deserve success , love and money ❤️❤️❤️❤️❤️❤️❤️❤️ full support as always
Loving your new videos. We grew up eating raw cookie dough and sunny side eggs, but today I would be more leery of store bought raw eggs. We have our own chicken and I don't usually eat mine raw I would not worry as much about eating mine. Still never know.
Thank you 😊 I completely agree on the home grown eggs, it's nice to have this as a backup option for store bought ones 💕
I love your channel so much!!!
Thank you so much Rebecca 💕
Wow, this is great. Thanks for sharing. Now I need to get a Sous Vide machine. I've always wanted to make mayo.
Thank you 💕 you are very welcome! The sous vide machine has been a total game changer in our kitchen. It makes the best steak and deli style lunchmeat too ruclips.net/video/-DkwdxYr8BE/видео.html
Excellent video! Perfect timing because I just got a sous vide machine and haven't used it yet! If you're not using the pasteurized egg right away would you keep it in the fridge? And how long would it keep? Thanks!
Thank you Donna!! I'm so excited that you got one, it was such a game changer in our kitchen ... steak and chicken have never tasted so good 😆
Yes, I would mark them with a "p" or something. They would keep at least 2 weeks in the refrigerator.
Getting ready for making real eggnog at home so thanks for the video!
That's exciting!! You are very welcome 😊
Does the egg keep in the fridge like a regular raw egg and cook up the same as well?
Fabulous!! Thank you so much. I am terrified to eat a raw grocery store egg!
You are so welcome! 💕
Hi everyone!
Hi Angela!! Good to see you here too 😊 it's like running into a friend at the grocery store 😆
But how does the egg not boil?
That's a great question! Boiling temperature is 212°F since we're well below that temperature it will not boil.
@@KristinatMiniSliceoffarm thanks so much. Really having a pregnancy lemon Meringue pue craving but the eggs issue is a huge concern so this helps a lot
Another video I just watched said only 3 minutes at 140 to 141( but not up to 142.)
At 140 or 141 you are cooking the egg, it will set up more and be less transparent. Realistically, you can pasteurize at even lower temperatures than this, if you have good temperature control, and it will make the egg more like a fresh one.
75 minutes? And who has that gadget?
Literally millions of people.