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Dry meringue shells are safe, as is divinity candy. Kevin Clarkston, a freelance writer, is a recent graduate of Northwestern State University, where he received a Bachelor of Arts. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! Since 2007, he has written freelance articles for bi-weekly papers "The Light" and "The Real Views," as well as newsletter articles for the National Center for Preservation Technology and Training. Adjust the heat as … This is done at U.S. Department of Agriculture (USDA)-inspected plants. You can help keep eggs safe by making wise buying decisions at the grocery store. Chefs pasteurize their own eggs all the time in restaurants. Add comma separated list of ingredients to include in recipe. Pasteurizing is the process of gentle heating to kill food born illnesses and make a product safe to drink or eat. Place your eggs into the saucepan (you can use as many as you want as long as they are in one layer and not stacked up). STEP 3 – Place your (room temperature) eggs in the water. Store promptly in a clean refrigerator at a temperature of 40° F or below. Pasteurized eggs can be used just like regular eggs. 4. Lots of recipes call for raw egg whites, from homemade mayonnaise to chocolate mousse. Are-the-pasteurization-time-temperature-requirements-in-9-and-the-dried-egg-white-heat-t Related Articles Is heating spray dried albumen to 152.6°F (67°C) throughout and holding it continuously at that temperature for 10 days ad… If you can’t find pasteurized egg whites then you can pasteurize them yourself! Place the bowl in a saucepan over (not in) barely simmering water. Pro-tip – If you have a Sous Vide, this process is incredibly easy because the sous vide will keep the water at the exact temperature you need. As a general rule, relatively fresh eggs are safer to use than old eggs. But there's another option. To pasteurize eggs using a Sous Vide, set the temperature to 135ºF and allow them to pasteurize for 75 minutes. This lower temperature keeps the protein of the egg white more intact and the longer pasteurization time further reduces the risk of pathogens. Add enough water to cover your eggs by 1". STEP 1 – Place the eggs you want to pasteurize into a medium-sized saucepan in an even layer. If you have a Sous Vide, this process is incredibly easy because the sous vide will keep the water at the exact temperature you need. The idea is to slowly bring eggs and water to 140F slowwwwwly. Step 2: Target Temp. Consuming raw egg products can lead to foodborne illness, so using pasteurized eggs is necessary. To pasteurize an egg, the yolk must reach an internal temperature of 138ºF. Whole egg increases in viscosity at temperatures from 56°C to 66°C and coagulates at 73°C. 3. Carefully watch the temperature of the water with a thermometer—it should reach at least 140 degrees Fahrenheit and no higher than 150 degrees Fahrenheit. Do not use an egg that is past its expiration date and never use an egg that has any cracks in the shell. Now, if you're concerned about salmonella bacteria in raw eggs, you could substitute whipped cream or use pasteurized dried egg whites, which are available in cake decorating departments. Beat the egg whites for 3 1/2 minutes (using a hand-held mixer or large whisk). Add comma separated list of ingredients to exclude from recipe. After three minutes, remove the eggs from the water with a spoon and transfer them to a bowl of cold water. [1] X Research source This is not a 100% guaranteed way of removing all risks of pathogens, but if done properly it does reduce the risks greatly. At pH 9.0, egg white increases in viscosity when heated from 56.7°C to 57.2°C and coagulates at 60°C (Cunningham, 1995). Place your thermometer into the water and begin heating the water to 140ºF. These are readily available at grocery stores, but you can also pasteurize egg whites at home. They should be hot to the touch. NOTE: It is recommended that pregnant women do not eat under-cooked eggs. You can purchase pasteurized egg whites in most grocery stores. Many things are pasteurized, such as orange juice, milk, and wine. Allrecipes is part of the Meredith Food Group. Top with meringue. 2. With the mixer at medium speed, continue to beat until the egg whites cool to room temperature and increase slightly in volume, usually about 5 minutes or less. Then store them in the fridge to use later! Buy eggs only if sold from a refrigerator or refrigerated case. If you are pasteurizing extra-large eggs from your own chickens then heat them for 5 minutes instead of 3. How Can I Make Melting Chocolate With Cocoa Powder. See our complete collection of Meringue Dessert Recipes. You may want to pasteurize (heat treat) your uncooked eggs before using them to reduce the chances of food-borne illness. Adapt your recipe with the Swiss meringue method. Don’t worry, an egg will scramble at a mich higher temperature so you’re not going to cook your eggs as long as you watch the temperature carefully. You don’t want them in there until your water is at the right temp. You can read more about egg safety here. REMOVE YOUR EGGS BEFORE HEATING THE WATER. Heat the eggs for 3 1/2 minutes. These are readily available at grocery stores, but you can also pasteurize egg whites at home. Some recipes such as chiffon pies, key lime pies, and fruit whips are made with raw egg whites. That’s it! Use a refrigerator thermometer to check. Open the carton and make sure that the eggs are clean and the shells are not cracked. How to pasteurize your own eggs at home to reduce the risk of food-borne pathogens. Simmer small poached meringues in liquid five minutes or until firm. This lower temperature keeps the protein of the egg white more intact and the longer pasteurization time further reduces the risk of pathogens.