How to Pasteurize Eggs at Home

Steps

1. DO NOT use scaling (x 2 or x 3) for this recipe.

2. Set up the immersion circulator. Fill the pot with water and preheat the immersion circulator to 135ºF (57ºC).

3. Gently submerge 6 large eggs (50 g w/o shell) (no need to vacuum seal) in the water. Cook for 75–80 minutes.

4. Remove the eggs and quickly place them in ice water for 30 minutes to stop further cooking. They are ready to use or you can keep them in the refrigerator for up to a week until needed.

5. You can use pasteurized eggs for Sukiyaki. Dip the sukiyaki meat in pasteurized eggs and enjoy!