You can eliminate the risk of salmonella in recipes that call for raw eggs -- mousses, Caesar salad dressings, frothy whiskey sours -- by using pasteurized eggs, but they can be difficult to come by. You can create your own using the sous-vide machine. The number of them you can pasteurize at one time depends on the size of your sous-vide vessel.
Note that these pasteurized eggs will still be raw but will look different inside; the whites will be slightly opaque and thickened, which means you’ll need to take care in cracking them to avoid introducing any shell into them. A firm crack on a flat hard surface should do the trick.
This recipe is designed to work with an immersion circulator/sous-vide device.
The chilled sous-vide eggs can be refrigerated for up to 2 weeks.
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Ingredients
measuring cupServings: 1-12
Directions
Step 1
Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 134.6 degrees (57 degrees Celsius).
Step 2
Once the water temperature is reached, use a slotted spoon to gently lower each egg into the water, making sure they are all submerged. Cook for 2 hours.
Step 3
Fill a bowl with cool water and ice.
Step 4
Use that same spoon to transfer the eggs to the ice-water bath to cool, which should take about 10 minutes. Use right away, or refrigerate for up to 2 weeks.
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Nutritional Facts
Per egg
Calories
70
Fat
5 g
Saturated Fat
2 g
Sodium
70 mg
Cholesterol
185 mg
Protein
6 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Sous-Vide at Home: The Modern Technique for Perfectly Cooked Meals,” by Lisa Q. Fetterman with Meesha Halm and Scott Peabody (Ten Speed Press, 2016).
Tested by Bonnie S. Benwick.
Published April 25, 2017
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