At what temp can i heat an egg to kill any bacteria, but keep its liquid form?!
I am looking to use the egg white only, but I want to keep its liquid form so I can drink an 8oz!. glass of egg whites, without the risk of bacteria!.Www@FoodAQ@Com
Answers:
If you can find them Pasturized eggs is what you are looking for!.
Davidson's Safest Choice? is the leader in pasteurized shell eggs! Using a revolutionary patented technology, National Pasteurized Eggs, Inc!. produces Davidson's Safest Choice? Pasteurized Shell Eggs and distributes them across the nation!. This process kills Salmonella bacteria and viruses like Avian influenza!. Yet Davidson’s Safest Choice? eggs look, cook and taste just like other shell eggs!. Pasteurized shell eggs keep your kitchen safe from cross contamination and allow you to prepare and eat eggs any way you like!. Enjoy eggs over easy or sunny-side up, raw in sauces and Caesar salads, lightly cooked in custards and desserts!. With Davidson’s Safest Choice? you can even enjoy raw cookie dough because you’ve made the Safest Choice!
OR
PASTEURIZATION kills bacteria present in food!. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups!.
To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes!.
Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid!.) Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble!. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, us it!.
If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking!.
Liquids used can be water, juice, milk, or flavorings; but not oil or margarine!.
This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg!. More liquid can be used if the recipe contains more!.
We have this information printed in a brochure with recipes!. It is free for the asking!. Just send your name and address via the Contact Information at the bottom of this page!.
THE REASON FOR PASTEURIZATION:
Salmonella enteritidis (S!.e!.) is the bacteria most commonly associated with eggs!. No case of S!.e!. bacteria has ever been traced to a Georgia egg!. We credit the fact that our state was the first in the nation to require refrigeration at 45 degrees F!. or less from the time the egg is packed until sold!. Our law was passed in 1995!. It became a national law only recently!.
Scientists estimate that, on average, across the United States, only 1 of every 20,000 might contain the bacteria, so the likelihood that an egg might contain S!.e!. is extremely small (five one-thousandths of one percent)!. At this rate, even if you’re an average consumer, you might encounter a contaminated egg once very 84 years!
And, if you keep your egg dish cold (40 degrees or lower) bacteria growth will be retarded!. If you keep the dish hot (140 degrees or hotter), any bacteria present, will be killed!.
Www@FoodAQ@Com
Davidson's Safest Choice? is the leader in pasteurized shell eggs! Using a revolutionary patented technology, National Pasteurized Eggs, Inc!. produces Davidson's Safest Choice? Pasteurized Shell Eggs and distributes them across the nation!. This process kills Salmonella bacteria and viruses like Avian influenza!. Yet Davidson’s Safest Choice? eggs look, cook and taste just like other shell eggs!. Pasteurized shell eggs keep your kitchen safe from cross contamination and allow you to prepare and eat eggs any way you like!. Enjoy eggs over easy or sunny-side up, raw in sauces and Caesar salads, lightly cooked in custards and desserts!. With Davidson’s Safest Choice? you can even enjoy raw cookie dough because you’ve made the Safest Choice!
OR
PASTEURIZATION kills bacteria present in food!. As long as cross-contamination does not occur (from hands, utensils or other foods) pasteurized foods should be safe for even those in high risk groups!.
To pasteurize recipes containing eggs, 160 degrees must be reached or 140 degrees reached and held for 3 minutes!.
Here’s how you do it: Combine at least 2 tablespoons of the liquid in the recipe for each beaten egg or egg yolk (4 egg yolks, 8 tablespoons liquid!.) Cook this mixture over medium-low heat, stirring constantly, until it just starts to bubble!. Mixture should be thickened and should coat a spoon; if a candy thermometer is handy, us it!.
If the mixture looks like it might start to curdle, remove it from heat and stir rapidly, return to low heart and continue cooking!.
Liquids used can be water, juice, milk, or flavorings; but not oil or margarine!.
This pasteurization technique can be used for all recipes calling for uncooked eggs or egg yolks, containing at least 2 tablespoons of liquid per egg!. More liquid can be used if the recipe contains more!.
We have this information printed in a brochure with recipes!. It is free for the asking!. Just send your name and address via the Contact Information at the bottom of this page!.
THE REASON FOR PASTEURIZATION:
Salmonella enteritidis (S!.e!.) is the bacteria most commonly associated with eggs!. No case of S!.e!. bacteria has ever been traced to a Georgia egg!. We credit the fact that our state was the first in the nation to require refrigeration at 45 degrees F!. or less from the time the egg is packed until sold!. Our law was passed in 1995!. It became a national law only recently!.
Scientists estimate that, on average, across the United States, only 1 of every 20,000 might contain the bacteria, so the likelihood that an egg might contain S!.e!. is extremely small (five one-thousandths of one percent)!. At this rate, even if you’re an average consumer, you might encounter a contaminated egg once very 84 years!
And, if you keep your egg dish cold (40 degrees or lower) bacteria growth will be retarded!. If you keep the dish hot (140 degrees or hotter), any bacteria present, will be killed!.
Www@FoodAQ@Com
Eggs should be cooked to a minimum of 165 degrees F!. It won't be liquid any longer!. Www@FoodAQ@Com
I think raw eggs are safe enough as I drink them periodically!. but 10 min!. would kill bacts!.Www@FoodAQ@Com
It`s 165 but to be safe heat it at 175 instead!.Some stoves are hoter then others!. have fun!.Www@FoodAQ@Com