# Pasteurize Eggs for Recipies calling for Raw Eggs

**URL:** <https://community.anovaculinary.com/t/pasteurize-eggs-for-recipies-calling-for-raw-eggs/24041>\
**Category:** Brag Board\
**Created:** [December 10, 2019, 5:54am UTC](https://community.anovaculinary.com/t/pasteurize-eggs-for-recipies-calling-for-raw-eggs/24041 "2019-12-10T05:54:26Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![IMDIDOC](https://avatars.discourse-cdn.com/v4/letter/i/da6949/32.png) [@IMDIDOC](https://community.anovaculinary.com/u/IMDIDOC)\
**Post date:** [December 10, 2019, 5:54am UTC](https://community.anovaculinary.com/t/pasteurize-eggs-for-recipies-calling-for-raw-eggs/24041/1 "2019-12-10T05:54:26Z")

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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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**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [December 10, 2019, 10:43am UTC](https://community.anovaculinary.com/t/pasteurize-eggs-for-recipies-calling-for-raw-eggs/24041/2 "2019-12-10T10:43:45Z")

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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](http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs) is one of the best sources for pasteurisation information.