Concerned about raw eggs in my recipes? You can pasteurize them first. You need to use fresh eggs, free of any cracks, and be sure they’ve been placed out of the fridge at least 20 minutes in order to bring them to room temperature.

How to pasteurize raw eggs:

  1. Place your FRESH, non-cracked, room-temperature egg(s) in a small saucepan, then add just enough water to cover the eggs by about 1 inch.
  2. Over medium heat, heat the eggs to 140 degrees Fahrenheit (or 60 degrees Celsius). Use a digital instant-read thermometer for this.
  3. Maintain the temperature, and keep the eggs in the 140 F (60 C) water for exactly 3 minutes, then remove.
  4. Immediately rinse eggs under cold water until the shell feels room temperature again
  5. Enjoy now or store for later use!

This process will kill off any bacteria, and prevent possible Salmonella infection. You an store these in the fridge for up to 8 weeks.