Tip: How to Pasteurize an Egg

8 Comments

• Diana (Di) says:

  23 Jan 2010 at 09:12

  Very cool tip, Hallee. Thanks for sharing it!

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• Angela@spinachtiger says:

  24 Jan 2010 at 08:37

  I am one of those who fears raw eggs and for good reason. I got sick tasting batter the night before leaving for vacation and to postpone. I’ve had food poisoning three times in the last ten years and 0 times before that. Once very severe so I am skittish, but having said that I really like the idea of homemade mayo and I appreciate this post.

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• Buju says:

  12 Aug 2010 at 04:48

  thanks for this post! although i’m not really the type to fear eating raw eggs, everytime i mention it, everybody around me freaks out. i wanted to add a raw egg to my milkshake though so i was just thinking safety first.

  but you usually make your recipes without pasteurizing the egg right? and you’ve never had an incident? sickness or anything? just wondering. thanks!

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  • Hallee says:

    12 Aug 2010 at 10:01

    I’ve never had an incident of sickness, even when I use unpasteurized raw eggs.

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• Cheryl Bialik says:

  27 Dec 2011 at 13:38

  Thank you for sharing this information of using raw eggs to make mayonnaise. I have been thinking of making the mayonnaise just like my mom did but wasn’t sure of the raw eggs. It was fine for me when I was young, but….. I know feel comfortable making it for my kids. If you don’t mind I will share this information on my blog for my friends and family.

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  • Hallee says:

    27 Dec 2011 at 14:52

    I don’t mind at all. I’m happy you’re sharing it.

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• DavetteB says:

  28 Dec 2011 at 11:25

  can you do the whole egg or just the yolks?

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  • Gregg says:

    28 Dec 2011 at 11:57

    You can do the entire egg.

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