Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the 1 in 30,000 risk of salmonella (healthy, young, comfortable with calculated risks); however, when I cook for others, I feel uncomfortable exposing them to the risk.
Now I'm wondering:
- Where can I obtain pasteurized or irradiated eggs?
- Are they only available in special stores, or in certain regions? Just in big cities, or in Europe?
- Is there an easy way to pasteurize your own eggs (preferably in the shell) without affecting texture?
- How does using pasteurized eggs impact the shelf life of homemade mayonnaises and custards?
Best Answer
The theory is to pasteurize them sous-vide at 57ÂșC for 1:15'. You must be able to control the temperature, so specialized equipment is needed (ronner or similar).
The resulting egg has a different texture than ordinary (and I believe it tastes more 'yolky').
I've kept homemade mayo for more than two weeks without problem (off smell / taste).
Custards are heated, so no pasteurized eggs are needed, just like hollandaise sauce.