Since I make mayonnaise and Caesar Dressing (later posts) in quantities, I decided to make them safer by learning how to pasteurize the eggs. It’s easy and I now pasteurize all the eggs I bring home.
Put 1 dozen eggs in a 3 quart saucepan and cover with an inch of water. Turing on high heat, turn on a timer for 3 minutes. When the timer goes off, put in an instant thermometer. Check every 30 seconds until it reaches 138 degrees. Then turn off the heat, set the timer for 5 minutes and let it sit. To finish, cover with cool water to stop the process, then let them dry and refrigerate.
You may have to adjust the timing a little up or down for the size of the eggs, temperature of the water, etc. The eggs should not have any white when you crack them.
Next post: Storing Small Stuff