How To Quickly Pasteurize Eggs At Home

Bring desired amount of eggs up to room temperature. I usually set the eggs out on the counter for about 20-30 minutes or until the egg shell no longer feels cold to the touch. This is very important. If you do this with cold eggs you run the risk of the yolk not getting warm enough to keep off the bacteria

Place the eggs in a saucepan with enough water to FULLY cover the eggs. Make sure the eggs are completely covered by the water.

Allow the eggs to heat over medium heat for about 5-7 minutes or until small bubbles form in the bottom of the pan. The water should maintain a temperature of about 140-142 degrees, not boiling. If the water comes to a boil it will start to cook the eggs.

Turn the heat off and leave the pan on the warm burner. Allow the eggs to heat for another 3 minutes keeping the water no hotter than 142 degrees. If the water begins to boil or get hotter than 142 degrees remove the pan from the heat.

Drain the eggs and rinse under cold running water until the eggs are completely cool. Use immediately or store in an airtight container in the refrigerator for about 1 week.

Simple Egg Wash

In a small bowl whisk together 1 egg and 1 TBS of water until the yolk is broken and fully combined. Use a silicone or pastry brush a brush a very light layer or baked goods or bread of choice before baking.