How to Pasteurize Eggs Sous Vide

4.50 from 2 votes

A foolproof method to pasteurize eggs in the shell at home

Prep Time5

Cook Time1 15

Ice Bath Time10

Total Time1 30

Course: Breakfast, Dessert, Drinks

Cuisine: American, European

Keyword: egg whites, egg yolks, eggs

Servings: eggs

Calories: 63kcal

Attach your sous vide machine to the side of your bowl.
Fill the bowl with water until it reaches the minimum fill line.
water
Add the eggs one by one, testing each egg to make sure they sink instead of float. Discard any eggs that float.
6 eggs
Check to make sure the water is not overflowing the bowl or going over the maximum fill line of your sous vide machine. If it is, empty some water out, making sure to keep the eggs fully covered and the water above the minimum fill line.
Set the sous vide machine to cook at 135°F (57°C) for 1 hour and 15 minutes and start the cooking cycle. (Note: this time and temperature combination is for United States large eggs, which are around 57 to 60 grams in weight. If you are using larger eggs, you will need to keep them in for longer.)
When the machine is close to being done, set up an ice bath for the eggs in a separate bowl by filling it with cold water and adding some ice. Make sure not to fill too much so you don't overflow it when adding the eggs.
When the machine is done, use a slotted spoon to remove the eggs from the hot water and place them in the ice bath.
Let the eggs chill in the ice bath for 10-15 minutes.
Carefully dry off the eggs, and optionally mark them with a permanent marker. Store the pasteurized eggs in the refrigerator for up to 30 days from when you originally purchased them.