No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (59g) Recipe makes 6 servings
Calories 73
Calories from Fat 44		(60%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 211mg		70%
Sodium 70mg		2%
Potassium 67mg		1%
Total Carbohydrate 0.4g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.4g
Protein 6.3g		12%
detailed view... how is this calculated?

Homemade Pasteurized Eggs

Recipe #133715 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Aug 16, 2005

Hate to use raw eggs in recipes that call for them? Me too! Try this as a way to temper the eggs so that they can be used in place of RAW eggs- like in salad dressings and such. We raise chicken and have lots of eggs. Many more than we can give away or use. While looking for a safe way to store the extra eggs I found this on Washington State Univ web site. foodsafety.wsu.edu PLEASE check the website for more info.

SERVES 6 (change servings and units)

Ingredients

6 eggs
1/4 cup water

Directions

1
To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
2
Cook over low heat, stirring constantly until the mixture reaches 160°F.
3
These eggs can be safely used in recipes and require no further cooking.
4
www.foodsafety.wsu.edu.
5
Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.