Pasteurizing Your Own Eggs

We've all heard the warnings against eating raw eggs.  I've never thought of myself as a person who consumed much in the way of raw eggs, unless in the form of cookie dough or cake batter.  And of course the dietetic killjoys out there never cease harping on the hazards of eating raw cookie dough.  I had a roommate in college who, as a microbiology major, was utterly horrified every time her roomies licked the spatula or beaters.

I have always suspected that the hair-on-fire warnings were a bit overblown.  And I think most of the people who dare to eat raw cookie dough are in the same camp.  I mean, if raw cookie dough were so dangerous, I think I would have run across someone in the last 55 years that I've been on this planet who actually experienced the horrors first hand.  And because this is a post on pasteurizing eggs, I decided to research the matter a bit.

First, researchers estimate that 1 in 3,000 eggs is contaminated with Salmonella enteritidis, the salmonella species that hens carry within their ovaries and which occurs within their eggs.  That doesn't seem so risky.  (There are other species of salmonella that are found in chicken feces and can only affect eggs after they are laid and which generally occur in dirty conditions.[1])  They also estimate that there are about 661,000 illnesses in the US from these contaminated eggs each year.[2]  Of these illnesses, 94% recover without medical care.  Five percent, so about 33,000, visit a doctor.  About 1,440 are hospitalized.  And approximately 75 die.[3]  Those are the numbers.  Some people are comfortable with the risk, and some are not.  We're all different.

Some people really can't afford to take the risk, especially those with compromised immune systems or those who are pregnant.

Most of the powdered eggs on the market are not pasteurized.  They're just dehydrated raw eggs.  A few companies do sell pasteurized powdered eggs, and they're worth checking into.  (Last I checked, both Augason Farms and Legacy Food Storage pasteurized their eggs.)

But what if you have run out of powdered eggs?  What if you need fresh pasteurized eggs to make mayonnaise, because mayo from powdered eggs is horrendous?  Is it possible to DIY egg pasteurization?

Yep, it's a total DIY thing.  However, be forewarned that there really is no way to be totally sure that the eggs have reached the necessary temperature.  There is still a risk to using DIY pasteurization.  But then again, life is full of risks.  The risk of being in a serious car accident is far greater than anything an egg could threaten you with, and yet we get into cars and drive hundreds of miles every day.

Pasteurization of eggs involves heating the egg enough to kill the bacteria without cooking the egg.  The eggs can still be used for cooking and baking, however, as some note, the leavening ability of pasteurized eggs is slightly diminished.

The temperature must be able to be monitored very closely and accurately.  You really should have an instant-read thermometer for this.

• Use the freshest eggs possible.  Never use eggs past date or cracked. (The pH of the egg increases as it ages, and the pH affects how quickly the bacteria are killed by pasteurization.
• Remove eggs from the refrigerator and bring them to room temperature.  Allow at least 30 minutes for this.  Do not begin with cold eggs.  Make sure the eggshell has reached room temperature before proceeding to the next step.  The egg yolks need to reach an internal temperature of at least 138 degrees Fahrenheit to kill potential bacteria.  This internal temperature may not be reached if beginning with cold eggs.[4]
• Wash eggs well.
• Place eggs in a small saucepan and add water to cover by at least one inch.
• Place pan on the stove over medium heat and place the tip of instant-read thermometer in the water, without letting it rest on the bottom of the pan.  
• Bring the water to a temperature of 142 degrees Fahrenheit.  Monitor very closely!  If the water is too hot, you will cook the eggs, not pasteurize them.  Maintain the eggs at this temperature for 3 minutes.  If the eggs are extra-large, keep them at this temperature for 5 minutes.[5] 
• If you do not have an instant-read thermometer, you can watch for tiny bubbles to form on the bottom of the pan.  This indicates a temperature of 150 degrees Fahrenheit at sea level.  It's a bit high, but should still give fair results with the eggs.  Remove the pan from the heat source immediately if you reach a temperature of 150 degrees.  However, continue to pasteurize the eggs in the hot water.
• As soon as the eggs have pasteurized, carefully remove them from the pan and place them under cold running water to reduce the temperature as quickly as possible, prevent the temperature from rising, and prevent cooking them.  Running water is preferred as it washes away any potential contaminants, but a bowl of cold water is also acceptable.
• The eggs are now pasteurized.  Use them immediately or store them in the refrigerator.[6]

Caution: Pregnant women and individuals with compromised immune systems should not consume raw eggs, even those pasteurized at home.

Links to related posts:
Is This Egg Still Good?  Testing Your Eggs for Freshness and Preserving Them for Future Use
Making Mayonnaise

References:
[1] E. Ebel, et al., "Estimating the Annual Fraction of Eggs Contaminated with Salmonella enteriditis in the United States," International Journal of Food Microbiology, 1 October 2000, Vol 61 No 1,  https://pubmed.ncbi.nlm.nih.gov/11028959/ (accessed 25 August 2020).
[2] B. K Hope, et al., "An Overview of the Salmonella enteriditis Risk Assessment for Shell Eggs and Egg Products," Risk Analysis, April 2002, Vol 22 No 2, https://pubmed.ncbi.nlm.nih.gov/12022671/ (accessed 25 August 2020).
[3]  Margaret Coleman, et al., "Risk Assessments of Salmonella Enteriditis in Shell Eggs and Salmonella spp. in Egg Products," Food Safety and Inspection Service, USDA, https://www.fsis.usda.gov/shared/PDF/SE_Risk_Assess_Oct2005.pdf?redirecthttp=true (accessed 25 August 2020).
[4]  A. R. Winter, et al., "Pasteurization of Liquid Egg Products:  III.  Destruction of Salmonella in Liquid Whole Egg," American Journal of Public Health Nations Health, May 1946, Vol 36 No 5, 451-460, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1625795/?page=6 (accessed 25 August 2020).
[5] Glenn W. Froning, et al., International Egg Pasteurization Manual, University of Nebraska, Lincoln, NE, https://www.aeb.org/images/Pasteurization_Manual.pdf (accessed 25 August 2020).
[6]  "How to Pasteurize Eggs at Home," Baking Bites, 10 March 2011,  https://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ (accessed 25 August 2020).

 11.07.20