Pasteurizing Eggs

Homemade Pasteurized Eggnog

Eggnog is one of those holiday traditions that is either hated due to its sweetened, heavy, dairy based characteristics or cherished for those same reasons. However you may feel about eggnog, I find there is one common concern about this authentic holiday drink–raw eggs. If you are concerned about raw eggs to the point of not wanting to use them, we can use modern science and cooking techniques to pasteurize our own eggs.

Pasteurizing eggs in their shells is achieved by setting a water bath to 57 degrees C. and “cooking” them for at least 112 minutes. While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg (see below). Whipping time is significantly longer, but the final whip volume is nearly the same. Pasteurized intact eggs can be stored and used just like raw eggs (Schuman et al., 1997).

Unpasteurized(left) vs. Pasteurized Egg(right)

Traditional Pasteurized Eggnog

8 whole eggs, pasteurized and separated

134g (2/3 cup)granulated sugar, plus 29g(2 T)

470ml (2 cup)whole milk

470ml (2 cup)heavy cream

59ml(30z.) bourbon(or to taste)

freshly grated nutmeg and cinnamon

Whip yolks and 134g sugar to a thick ribbon. Add milk, cream, bourbon and spices. Whip egg whites to a soft peak with 29g sugar. Whisk egg whites into mixture.

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2 Responses to Pasteurizing Eggs

  1. mmmhealthyfoodie says:

    This is a great recipe. I had a question, do you buy pasteurized eggs from the store, or do you attempt to pasteurize them on your own. I didn’t think you could pasteurize eggs at home without partially cooking them?

    • Daniel says:

      Great Question! As mentioned in the blog, I did pasteurize them sous-vide for two hours. From my observation, the yolk didn’t have much change. The white did become a little bit cloudy and some coagulation might have occurred because of the length of time in the water bath. When whipping the egg white, it took a bit longer than a raw one as well. Keeping the water temperature at 57 degrees Celsius should keep egg whites from cooking because 60 degrees Celsius is the temperature in which they do coagulate. Hope that helps…thanks for the comment.

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