The use of eggs In the kitchen it is an option as common as it is common, as it is tremendously commonplace to find countless recipes where they become one of the main ingredients. In most of the occasions, there are no problems when using the egg, since with cooking it is more than enough. However, there are many other preparations in which the use of the raw egg , or in which they are used by a low temperature cooking .
This is what happens, for example, in popular and usual preparations such as scrambled eggs, sauces (mayonnaise type), dressings for certain salads ... Or in desserts such as the popular tiramisu, custard, meringues or mousses.
In all these preparations, in which the use is used raw or cooked very little, it is possible to use prepared egg products, as for example it could be the case of the boats of pasteurized egg white that we can easily find at the supermarket. However, there are times when we can not go to the store to buy them. For these situations, it is interesting to know how can we pasteurize eggs at home , which will give us the possibility to use them safely in the kitchen, and reduce risks.
And why should we keep so many precautions with eggs? Very simple: handling eggs in poor condition, or without the proper conditions of food safety and hygiene, can cause us food poisoning by salmonella , which causes gastroenteritis due to this enterobacteria. Since it is sensitive to heat, it is recommended to cook the eggs at temperatures between 51.4 ºC and 90 ºC.
How to pasteurize eggs at home easily
Fundamentally there are two simple tricks to pasteurize eggs at home easily and without many complications. We explain the steps to follow below:
1. In the bain-marie
With the help of a kitchen thermometer we will control the temperature that the eggs will reach. To do this, put water in a metal saucepan and heat it to the fire to a temperature between 60 to 64 ºC. It is essential that you do not rise above this temperature. Then we put the saucepan in the water bath. We wait a few seconds until the water warms up, we proceed to crack the egg and we count a maximum of 4 minutes. To finish, we remove the egg from the saucepan. We can already use it in our recipe (yes, it is advised to do it immediately, immediately).
For which recipes do you use this pasteurization option? This option is recommended for recipes with little curdled egg, as for example in case of little curds and soft tortillas.
2. Without cracking or breaking the egg
Put water in a saucepan on the fire and heat the water to a temperature between 60 to 62 ºC (remember to control the temperature with the help of our kitchen thermometer). Then, when it reaches this temperature we introduce the egg, we wait until the temperature reaches the indicated levels again, and from there we leave the egg for 4 minutes at 60ºC. If you observe with the thermometer that the temperature reaches 63 ° C, it is advisable to remove the saucepan from the fire for a few seconds, and replace it again. To finish, after 4 minutes have passed, remove the egg from the water - taking care not to burn it - and let it cool. Ready! You can already use it for your favorite recipes with undercooked or raw egg.
For which recipes do you use this pasteurization option? It is ideal for preparing desserts such as custard or tiramisu, and sauces such as mayonnaise. In short, in any preparation where it is necessary to use raw eggs.
If you have doubts when following the steps that we propose you can visualize the following video, in which 'Cook byPablO' teaches us to pasteurize eggs easily: