I have a hand-me-down recipe for a cake frosting that called for a raw egg. With the scare of making people sick, I stopped making it. I read you can use pasteurized eegs. Google reports you can pasteurize your own by dropping an egg into 140F for 3 minutes, but never warmer than 142. (Jumbo eggs for 5 minutes). The article said to regulate the burner. Ha, the ANOVA is perfect for this task. The frosting was great, Just what mom made without the worries.
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The chances of salmonella in an egg are less than 0.1%. But, yes, the Anova offers the perfect tool for pasteurising eggs. It might be better achieved at lower temperatures for a longer time to have less impact on the egg itself. Baldwin is one of the best sources for pasteurisation information.
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