How to pasteurize your own eggs!

mummy-2-three-princesses:

Did you heat up the water to 150 then take from the heat and put the eggs in and left them in the water but off the heat for five mins ?

Yeah, I tried 150 like Tamara suggested. I stayed pretty close to the stove and the minute it got to 150, i put the eggs in and removed the pan form the burner.  I removed them after 5 minutes, let them cool a bit. 

mummy-2-three-princesses:

Did you then put them in the fridge till you need them ?

Yeah, after cracking open 2 to be sure they didn't cook inside, i put the rest in the fridge.

mummy-2-three-princesses:

Glad they didn't cook for you this time , I'm hoping to try some tomorrow just need to get thermometer :)

kelchay:

Yeah, I tried 150 like Tamara suggested. I stayed pretty close to the stove and the minute it got to 150, i put the eggs in and removed the pan form the burner.  I removed them after 5 minutes, let them cool a bit. 

babyboom:

HI I am new to this post. I am confused . Could someone please tell me do you do the baking soda douche and the egg process or should I just choose one or the other. Thanks.

The baking soda douche is to raise your pH, pasterizing the eggs is to kill salmonella and to potentially raise the pH of the egg white.  They are two seperate things.

PurpleDream:

kelchay:

Yeah, I tried 150 like Tamara suggested. I stayed pretty close to the stove and the minute it got to 150, i put the eggs in and removed the pan form the burner.  I removed them after 5 minutes, let them cool a bit. 

Why did you do 5 minutes?  Just curious...the directions on the website said 3 minutes.  I just want to make sure that I am doing this right...I'm heating my water right now! 

The actual instructions on the web page says 3 minutes if you look on page 1 of this thread Tamara says 5 minutes.  Maybe you may need a bit longer if you are putting the temp at the lowest.  Did it work for you??

It did work for me, I think. I got the temp to 150, put the eggs in, pulled the pot off the stove, & they were in there for 4 minutes total.  By the 3 minute mark, my temp was down to 145 & stayed there for the last minute.  The egg looked normal on the inside...no issues.  I hope I did it right. 

I have to see how this works for me as well, did you check the pH after you pasterized them?

No, I forgot.  Oops!