The Bluster and the Burrow
Sous Vide Pasteurized Eggs
Sous Vide Pasteurized Eggs are the safest way to enjoy raw eggs in recipes like mayo or mousse—no vacuum sealing required. They stay raw in texture but are fully safe to eat after 75 minutes at 133°F.
Print Recipe
Equipment
- Immersion Circulator
- Water Bath Container
Ingredients
- 6 large eggs
Instructions
- Set up your water and immersion circulator. Make sure to fill the vessel up over the minimum water line.
- Set your machine to 133°F and turn on
- Let the temperature come up to 133°F and then place your room temperature 6 large eggs in the water bath
- Set a timer for 75 minutes
- Once the time is up, carefully remove the eggs from the water bath and place in a bowl of ice water for 20 minutes
- Remove from the ice water and put in the refrigerator until ready to use.
Notes
Allow your eggs to come to room temperature to make sure that the egg doesn’t take as long to heat up. If a cold egg is placed in the water bath, it will have to come up to temp before it starts killing the bacteria.
Mark your eggs or put them in another container so you know which have been pasteurized and which have not.
Don’t use cracked eggs because the water can seep in and ruin them.
If your eggs float, gently place a spoon or small plate on top to keep them submerged. They need to stay fully under water for the entire time to pasteurize evenly. If your sous vide container came with a rack, you can use that as well.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
