Hello everyone! Like the rest of us I am anxiously awaiting my Joule so I have been thinking of all kinds of things I can do with it outside of direct "what to make for dinner" cooking. One of the things I'm most excited for is to make soft-cooked eggs that easily come out of the shell, like in the Eggs Benedict video. My wife and I like to make ramen once a month or so and nothing is better than a jammy yolk on top of your soup bowl, and there is even a setting for that specifically in the Joule app!
But what about pasteurizing the eggs without actually cooking them? I've always wanted to make homemade mayo, but most recipes recommend only storing it for a week and I use about 2 tablespoons in that time so would not use it up in such a short period. Will pasteurizing them make a homemade mayo last longer? What about using it as a dressing, like in potato salad?I know you aren't supposed to leave it out at non-room temperature for too long, would pasteurizing alleviate some of that? An with the holidays coming up, I always wanted to make eggnog, so having safe eggs would be great.
Just some stuff I was thinking about. I did a little research, but am looking for some anecdotal experience at this point so I look in the right direction. Thanks!
