yea, you cant get out of the store with mayo that isnt loaded with crap! Bad seed oils.. Trader joes has a good deal on sunflower oil that I'm using for this and I've been using a 5 qt kitchenaid to whip it. did good.
To pasteurize eggs the FDA recommends 135°F for 45 minutes. Since the proteins in eggs start to cook 140° most recommend using a Sous Vide set at 135°F for an hour after reaching temperature. It works very well for eggnog and mayonnaise.
Thank you for the video! I also just learned that it helps to have the eggs sit out until they come to room temp first. That way they don’t need as long to reach the sweet spot of pasteurization. I’m making soft bake cookies tomorrow so let’s try this out!! ❤❤
There are many methods that can be used, to help reduce the chances of killing any bacteria on your eggs.for example "hold them at 140 degrees for three and a half minutes, the length of time it takes to pasteurize them, according to the United States Department of Agriculture." also "you can get medium and large eggs in 140 degree water for three minutes, and extra-large ones for five. That's what Harold McGee suggests in his classic On Food and Cooking, in which---to be fair" or "Nathan Myhrvold’s opus on the science of the kitchen, Modernist Cuisine, goes the low-and-slow route: Put the eggs in 131-degree F water for two hours" (quotes from how to use science to make safe eggnog with raw eggs from wired) and we also cant forget the "importance of the acid" that may be used on your recipe , for example the alcohol on the eggnog or the lime/lemon or vinegar used in mayo.That is why is always important to use safety,follow your recipes instructions. you can check out our video "pasteurize in sous vide"ruclips.net/video/PlXVafz4jNU/видео.htmlfeature=shared And know when handling raw eggs use at you own risk. We love you! Good luck! We all hope you enjoy a great meal!
Thanks for the tutorial sport, I joked with my parents on why we buy pasteurized, then came to this. You were apart of my life so thank you and goodbye for now!
Yess, first time I made it I made the filling in an alternative way because there was a salmonella outbreak going on at the time. Next time I want to make the real deal without having to be afraid
i’ve read somewhere that salmonella is only abundant in the shell, not inside the egg. but yeah, learning about something everyday is pretty fun. for safety reason in the future, i think im going to try to sterilize my raw egg 🤔
@ are you that bored with your life that you would take the time to rudely reply to someone that's asking a genuine question? Honestly gotta feel bad for you :(
@DRJoe100 Nope, the poster did a fine job. This method is called the “water method” which only takes 3-5 min. The method that the original comment is talking about is “sous vide” method, which takes much longer since the eggs are in a plastic bag, thus slower heat transfer
You run the risk of either cooking the egg, or not completely killing the salmonella that may be in it. 30 seconds isn't enough to have the entire egg to get up to temperature. Think something like throwing a block of ice in hot water won't melt it in 30 seconds,
@@jowoshi i boiled water, turned off the heat, and put in my eggs for around 13 minutes I wonder if thats enough even if the eggs were still runny afterward
@@TheGodofwarkratos12 I think that's good enough, there's actually a dish like that in japan called onsen tamago. Besides, the whole point of pasteurizing eggs is that you're trying to kill off potential salmonella bacteria without cooking the egg entirely. so it being runny should be good, but always be aware of the risk since it's never as thorough as just straight up cooking the egg.
yes, we have a video on ice cream making that you don't need to pasteurize the egg, because we heat it up in the ice cream making process. here is the link for our video ruclips.net/video/8GeEqjex5V0/видео.html good luck
I don't think so, cause you want the eggs to rise in temperature as long with the water, puting in boiling water will shock them and cook them on the outside
It is easier just buy pasturize egg whites or whole eggs. Fda says pasturized eggs must be put in a 130 degree water bath for 45 minutes. Not 140 degrees for 6 minutes. So this video is all egg fluff . And hence why it easier buy all reasy pasturized eggs.
@@djexis7305 Thanks, I am sorry, I know already, because I watched more. But thanks. It still frustrates me, because I can see it and that part is easy, what it makes complicated is whole system, how does it work (altough if I blindly fllowed instructions I would propably understand the instructions, get always tangeled up about whole system and how does it work, there must be missing something :D )
![YoungBoy Never Broke Again - Missing Everything [Official Video]](http://i.ytimg.com/vi/dTYeMZGzOzw/mqdefault.jpg)
Perfect! No nonsense--shows all the steps -- especially the heat aspect! Thank you.
Glad it was helpful!
This video answers every question one could have if they were to do this! Appreciate the time and effort put into making it, 👍🏼
Thanks for showing how to pasteurize the eggs! Now that Hellman's mayo changed and sucks now, I'm going to make my own mayo.
yea, you cant get out of the store with mayo that isnt loaded with crap! Bad seed oils.. Trader joes has a good deal on sunflower oil that I'm using for this and I've been using a 5 qt kitchenaid to whip it. did good.
To pasteurize eggs the FDA recommends 135°F for 45 minutes. Since the proteins in eggs start to cook 140° most recommend using a Sous Vide set at 135°F for an hour after reaching temperature. It works very well for eggnog and mayonnaise.
Is it really for an hour? I want to try the sous vide route, but there's such a discrepancy between this videos time of 3-5 mins, and 60 mins.
Thank you for the video! I also just learned that it helps to have the eggs sit out until they come to room temp first. That way they don’t need as long to reach the sweet spot of pasteurization.
I’m making soft bake cookies tomorrow so let’s try this out!! ❤❤
"now youre ready for a job at a factory pressing buttons." lol. you get a thumbs up for that.
Me too lol 😂
Ok
I never gave any thought to Pasteurizing eggs, food for thought. Thank you.
Total genius using an old mayo jar to make the new mayo, I'm going to do that, cheers.
Tip, use the squirt Mayo bottle. Even more convenient.
There are many methods that can be used, to help reduce the chances of killing any bacteria on your eggs.for example "hold them at 140 degrees for three and a half minutes, the length of time it takes to pasteurize them, according to the United States Department of Agriculture." also "you can get medium and large eggs in 140 degree water for three minutes, and extra-large ones for five. That's what Harold McGee suggests in his classic On Food and Cooking, in which---to be fair" or "Nathan Myhrvold’s opus on the science of the kitchen, Modernist Cuisine, goes the low-and-slow route: Put the eggs in 131-degree F water for two hours" (quotes from how to use science to make safe eggnog with raw eggs from wired) and we also cant forget the "importance of the acid" that may be used on your recipe , for example the alcohol on the eggnog or the lime/lemon or vinegar used in mayo.That is why is always important to use safety,follow your recipes instructions. you can check out our video "pasteurize in sous vide"ruclips.net/video/PlXVafz4jNU/видео.htmlfeature=shared And know when handling raw eggs use at you own risk. We love you! Good luck! We all hope you enjoy a great meal!
Or you can go to the grocery store and buy eggs that are required to be pasteurized.
Ok
So are both methods valid for pasteurization? Which one is "better" or more "reliable", or "easier"? 😂
@@chlamydiayourdaddyishere Eggs sold in the USA aren't pasteurized.
This was helpful and I appreciate the added humor!
😊
Thanks for the tutorial sport, I joked with my parents on why we buy pasteurized, then came to this. You were apart of my life so thank you and goodbye for now!
thanks! 👍❤😊
medium OR halfway OR the number five
ty bb ;)
Now that I'm on a carnivore diet, I need to make mayo but was afraid of the raw eggs so thank you SO much for this!
You're so welcome!😊👍
Wonderful ⭐️⭐️⭐️⭐️⭐️ thank you so much 😊
Thanks now I can drink raw eggs for breakfast like rocky
Get ‘em rocky!
Thank you so much! I’ve been wanting to make tiramisu but there aren’t any pasteurized eggs at my store.
You are so welcome!😊❤👍
Yess, first time I made it I made the filling in an alternative way because there was a salmonella outbreak going on at the time. Next time I want to make the real deal without having to be afraid
Quick question. With the eggs you showed on the video, were they refrigerated or at room temperature?
If they were refrigerated, bring it to room temperature
Finally. Now I can cook the real carbonara without worrying about raw egg sickness
Make some tiramisu while you're at it
@@treebunnycat i don't pasteurize shit, don't stores already do that for you
Not where I live.
Well the latent heat from cooking the pasta is usually enough, that's a lil different. This for like edible cookie dough or mayo like he showed
Finally I can eat my eggs Rocky Balboa style.
Excellent video, thanks!
You are welcome!👍😊
great video thanks!
Thank You!
wow its really simple ... man i need tempature right now
I wish I had buttons on my stove - actually never saw a stove with buttons until this video.
Im sorry if this sounds stupid but doesnt this cook the eggs? Cook the egg as in like soft boiled eggs?
Not enough heat to cook them.
It takes 5-6 min in boiling water for soft boiled eggs
Thank you that helps me too much
Use an induction cook top. The temp can be set . You don't have to play button ping pong.
Thanks
Welcome👍😊❤
I eat egg in maruchan ramen noodles, i eat farm eggs and store bought eggs, I eat then close to raw and haven’t ever got sick
do u do this or just eat it?
better safe then sorry:)
i’ve read somewhere that salmonella is only abundant in the shell, not inside the egg. but yeah, learning about something everyday is pretty fun. for safety reason in the future, i think im going to try to sterilize my raw egg 🤔
@@stillportra: that’s what I thought, but apparently that’s not true. You should check it out further🤗
Can i store them back in the fridge after pasteurizing them????
Yes of course
What kind of thermometer do you use? I have a meat thermometer, would that work?
@ a simple yes or no would have been enough, being rude does not make you smarter!
@ Don't breed
@ but someone needs to reproduce?
@ are you that bored with your life that you would take the time to rudely reply to someone that's asking a genuine question? Honestly gotta feel bad for you :(
@ dude there’s different thermometers. Like candy thermometer because they are more precise. He just wanted to know what kind he should use.
Could you use a candy thermometer?
Yes, if it has the reading we are looking for, of course.
So can I eat them right out of the shell after I do all this
Yes. You can even eat the shell. You can do anything you set your mind at.
Why do some people recommend 3-5 minutes while others recommend 60-70 mins? That's a dramatic difference.
usually is one is lower temp and the other is higher temp
Because3-4 minutes isn't enough to kill bacteria inside the egg.
Because the poster doesn’t know what they’re talking about. The inside has to reach the temp which takes longer than 3-5mins
@DRJoe100 Nope, the poster did a fine job. This method is called the “water method” which only takes 3-5 min. The method that the original comment is talking about is “sous vide” method, which takes much longer since the eggs are in a plastic bag, thus slower heat transfer
Can I pop it into the oven and set the temperature to 60?
from where can i buy machine setup
here is our sous vide video ruclips.net/video/PlXVafz4jNU/видео.html
Can't you just boil the water, lower it, then put in the egg for 30 seconds with a pair of tongs then put it in cold water?
You run the risk of either cooking the egg, or not completely killing the salmonella that may be in it. 30 seconds isn't enough to have the entire egg to get up to temperature. Think something like throwing a block of ice in hot water won't melt it in 30 seconds,
@@jowoshi i boiled water, turned off the heat, and put in my eggs for around 13 minutes I wonder if thats enough even if the eggs were still runny afterward
@@TheGodofwarkratos12 I think that's good enough, there's actually a dish like that in japan called onsen tamago. Besides, the whole point of pasteurizing eggs is that you're trying to kill off potential salmonella bacteria without cooking the egg entirely. so it being runny should be good, but always be aware of the risk since it's never as thorough as just straight up cooking the egg.
@@jowoshi thanks, ate like 5 eggs I cooked like that earlier today with some noodles
@@TheGodofwarkratos12 you totally missed the point, this tutorial is for those who wish the eggs to remain completely raw! Not boiled for eating.
So for a dozen of eggs we would need about 12 min?
no dummy. the number of eggs is irrelevant.
@@noyb154 there was no need to be rude, I based it on the number of eggs she had with the amount of time she used
Nancy Rodriguez
pretty sure it’s a he and he just said dummy pretty sure he didn’t mean it :/
@@qxarts3896 🤷♀️....poor choice of words really, but not life threatening.....I'm totally over it....lol....be safe out there
@qxarts that doesn’t make any sense.. dummy is an insult. Don’t get behind a computer and act tougher than you really are
Can this be used for ice cream?
yes, we have a video on ice cream making that you don't need to pasteurize the egg, because we heat it up in the ice cream making process. here is the link for our video ruclips.net/video/8GeEqjex5V0/видео.html good luck
Good fake out in the beginning! 🤣I started reading comments right away to see what folks were saying...then I gladly saw you pull out the pan! Shew
😂🤣😊👍
What if you dont have thermometer
Get one
4head answer right here ladies and gents
Anybody else picture the host as Todd from Last Man on Earth? Kept waiting for him to say “bud”.
How long would you suggest for medium sized eggs?
You’ll need to pasteurize eggs for 15 minutes for recipes like raw to-eat cookie dough.
I Just rinse well,spray vinagre...let it deu tem spray alcohol
Can I just put it in boiling water for 3 minutes
I don't think so, cause you want the eggs to rise in temperature as long with the water, puting in boiling water will shock them and cook them on the outside
Couldn't you use one those probes that is temperature controlled?
Like, a sous vide?
@@Mr371312 yep. That
Thanks; but this method is too complicated.
I don't have eggs can I substitute something else?
just get a manufactured mayonnaise.
Ain't nobody got time for that.
you can check out our sous vide ruclips.net/video/PlXVafz4jNU/видео.html
Sous vide?
We will be doing a video sous vide to pasteurize eggs as well. Coming soon
It is easier just buy pasturize egg whites or whole eggs.
Fda says pasturized eggs must be put in a 130 degree water bath for 45 minutes. Not 140 degrees for 6 minutes. So this video is all egg fluff . And hence why it easier buy all reasy pasturized eggs.
Now has anyone got sick trying this?
You’d be more likely to get sick not doing this. Which is the point of this video.
Your thermometer is still touching the side of the pan
With that type of thermometer, yes, it still matters.
I guess it's refraction
Need this in normal people temperature reading? It's 140⁰
Normal people?
what is the point of changing burners, if most burners cool down within 10 seconds after stopping use?
Ok I want to make cured Eggs BUT I want my parents And roommates safe... Buut I just don't get IT wtf
Put eggs in to cold water in pat …. Heat the water to 60 celsius and when its 60 start the timer for 3 min a then pit eggs to cold water a thats it
@@djexis7305 Thanks, I am sorry, I know already, because I watched more. But thanks. It still frustrates me, because I can see it and that part is easy, what it makes complicated is whole system, how does it work (altough if I blindly fllowed instructions I would propably understand the instructions, get always tangeled up about whole system and how does it work, there must be missing something :D )
What if you dont have a thermometer
you boil it till its hard inside
Use your finger
You buy one