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Old 05-10-2012, 06:57 PM   #11
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Join Date: Apr 2008
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WOE: Semi-Primal
I drink 2-raw-egg-shakes (what LCFers call "egg creams" -- has nothing to do with the soda fountain drink) several times a week. I highly recommend you pasteurize the eggs in their shells or buy eggs that have been pasteurized in their shells.
A local radio food show host has instructions on her webpage, but can't post the link due to TOS.
Pasteurization is simply a process of heating a food to a specific temperature for a specific amount of time – designed to kill specific bacteria. It is known that salmonella bacteria are killed at temperatures of 140 degrees in about 3 1/2 minutes (or a higher temperature in less time). If a room temperature egg is held in a bowl of warm water – say, 142 degrees to be safe – for 3 1/2 minutes, the bacteria will be killed. It takes 5 minutes for extra large or jumbo eggs.

Place the room temperature eggs in a colander, and lower them into a pan or bowl of 142-degree water. Use an instant-read thermometer to be sure of the water temperature, and leave the thermometer in the water, to be sure that the temoerature is maintained. For medium or large eggs, leave them in the water for 3 1/2 minutes; for extra large or jumbo eggs, allow 5 minutes. Then remove the eggs, dry them, and refrigerate them, in a tightly-covered container.

Eggs begin to cook at about 160 degrees, and will be “scrambled eggs” at 180 – but if the 142 degree temperature is maintained, the result is a safe egg that will act like a raw egg in recipes. -- Melinda Lee
I usually pasteurize a week's worth of eggs and keep them in the fridge. I usually blend two eggs with a cup of almond or coconut milk. You can flavor with vanilla, or davinici's or torani's in any way your heart desires.

Last edited by Speck333; 05-10-2012 at 07:00 PM..
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