Tip: How to Pasteurize an Egg
- By: Hallee
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- 18 Comments
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Last reply was 03 Jan 2014
Very cool tip, Hallee. Thanks for sharing it!
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.
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!
I’ve never had an incident of sickness, even when I use unpasteurized raw eggs.
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.
I don’t mind at all. I’m happy you’re sharing it.
can you do the whole egg or just the yolks?
You can do the entire egg.
So cool! Thank you so much!
Wonderful info and the Mayo recipe sounds perfect. I was having a little trouble trying to get yogurt mayo to taste like real mayo. So with pastuerised eggs I wonder how long the mayo would stay good in the fridge. Would you have an idea? Thanks so much.
Everything says use within a week. I’ve had mine last longer – I just smell it to see if it’s still good. Sally Fallon in Nourishing Traditions says that if you stir in a Tablespoon of whey into the mayo, leave it out for a few hours, then refrigerate it, it will be good for a couple of months. I have not tried that.
At a health food store purchase charcoal. I have used it multiple times for food poisoning, and salmonella. The people at the store can give you directions and warnings. I have also used it as a pultice for a poison spider bite. It is great stuff and every household should have it. :-)
I too have had food poisoning after eating food containing raw egg. I will never do that again. So thank you for the info on pasteurizing my own egg and for the mayo recipe. Cant wait to try it.
Can you pasturize more than one egg at a time?
I don’t see why not.