Is there a "modernist" method to pasteurize egg whites? The traditional method is to place an egg in cold water inside of a pot, then heat that pot to 140 f and let the egg sit for 3 mins followed by a chill - but I am fairly sure there is a more accurate way to do this that I haven't figured out yet. Is there a sousvide method that works well without cooking the egg? What about egg whites after they have been separated from the shell?
Many of the recipes I have been experimenting with from the El Bulli 2005-2011 book series requires pasteurized egg whites, I'd prefer to do this right rather than use an inaccurate method to accomplish pasteurization. Thnx in advance for help!
