There are many preparations in the kitchen in which the use of fresh eggs or those with a low temperature cooking is necessary such as custards, mousses, curds, meringues, mayonnaise-type sauces and even dressings for salads, scrambled eggs or desserts like the classic tiramisu, where raw eggs go.
In all these situations and for safety, we can resort to egg products prepared as they do in restaurants and hotels since they are now easy to find in any supermarket, especially pasteurized egg white, offering total safety against pathogenic organisms such as salmonella. But there are situations in which we do not have this series of products at hand, so to reduce risks today we are going to know how to pasteurize eggs at home.
It goes without saying that this does not replace pasteurization at an industrial level, a process with exhaustive control at all critical points, but it helps us to greatly minimize the risk of salmonella food poisoning when we prepare these types of meals, especially if they are to be served among members of our family framed in more sensitive groups such as children, the elderly, the sick or pregnant women.
The salmonella is one of the most common causes of food poisoning in the European Union for its ability to contaminate food. In our country, chicken meat, eggs, sausages and processed meat are the most common sources of this poisoning. Infected birds being the general cause of the greatest risk of human salmonellosis, since in addition, current processing technology in poultry slaughter plants does not guarantee a final product free of salmonellas.
In Spain, more than 60% of the cases of gastroenteritis registered are due to Salmonella and most of them have the egg as their main vehicle. Normally there is internal contamination by Enterobacteriaceae, especially Salmonella, in one egg in 4,000. This bacterium is sensitive to heat and heat resistant strains are rare, oscillating the temperature range for its destruction between 51.4ºC to 90ºC.
Basic food safety standards
Fresh eggs should always keep in the fridge once we bring them from the store at a temperature between 1 and 10 degrees CelsiusThus we increase its useful life and guarantee its quality and safety.
Discard Eggs with damaged shells, with a bad appearance or a bad smell.
It is convenient clean them just before consuming themTo do this cleaning correctly, it should not be done with a scourer, but rather it should be cleaned by immersion in a water solution with a few drops of bleach suitable for disinfection of drinking water, for a minimum of five minutes. Thoroughly rinsing the peel with plenty of water and then drying them with kitchen paper, not with cloths or rags.
Never crack the egg on the edge of the container where we are going to beat it or where there are other foods, use a container exclusively for it.
The appearance of “clouds” in the white of the egg does not pose any risk and is a sign of freshness. The appearance of blood stains on the egg is not a problem either.
Do not separate the white from the yolk with the same egg and pass it from one part of the shell to another, there are utensils designed to carry out this operation.
How to pasteurize eggs at home
To pasteurize eggs at home before adding them to a culinary preparation where they are raw or very undercooked, we only need a small pot and a digital kitchen thermometer. To do this, we put the whole eggs in the pot with water, cooking them over a very low heat and we are heating and monitoring that the temperature of the water where the eggs are get to 60 degrees but don’t go over 64 degrees, since at this temperature the eggs would begin to coagulate. We maintain this temperature for four minutes and we can use them, once they are again tempered, in those preparations that need raw egg.
I hope that in this way and following the basic food safety tips that I mentioned before, we can take much more calmly all those preparations where the recipe includes raw egg among its ingredients.
Image | Art by Steve Johnson Live at the Paladar | Eggs also have ID