Go to the Recipe: Shio Koji-Cured Egg Yolks
For those who want pasteurized eggs, why buy when they are easy to make (assuming that you have a Joule). Can't you make your own by simply cooking eggs sous vide at 55ºC for two hours?
Ooh, I bet these would be great for Uovo in Ravioli.
Yes, that’s right! I often pasteurize eggs for cookie dough that I intend to be eaten raw.
Love this! Better, easier, and faster than curing in salt. The colors of the brine and the yolk are gorgeous.
According to Baldwin:
Pasteurized in Shell Egg
While only 1 in 10,000–20,000 intact shell eggs contain hazardous levels of Salmonella enteritidis (McGee, 2004; Snyder, 2006), Grade A eggs were implicated in 82% of outbreaks between 1985 and 1991 (Mishu et al., 1994). Therefore, when working with highly susceptible or immune compromised populations, pasteurized eggs should always be used in dishes which call for raw eggs (e.g., chocolate mousses).
Place egg in a 135°F (57°C) water bath for at least 1 hour and 15 minutes (Schuman et al., 1997).
Pasteurized intact eggs can be stored and used just like raw eggs. While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg. Whipping time is significantly longer for pasteurized eggs, but the final whip volume is nearly the same (Schuman et al., 1997).
Has anyone tried this with duck eggs? I'm sure the timing process would be sightly increased. My bother and sis in law have ducks/eggs and I would like to have a good idea before potentially wasting any of them.
