I make my own mayo, alfredo and many other recipes that would require raw eggs. Although it's estimated tat only one egg out of 30.000 may contain salmonela, that's not how I want to win the lottery. Pasteurizing eggs may require some attention, but it's actually pretty simple. You will need an accurate thermometer and a saucepan. Place the eggs in enough water to cover it by about an inch , place thermometer and begin heating over medium heat. Watch the temperature carefully. You want to reach 140 and hold it, but at 143 the eggs will start to cook. I've found that using my 3 liter pan, once it reaches 140 I can take it off the heat and monitor it and it will hold. If the temperature begins dropping you can always put it back on. Hold at 140 for 3 minutes. Then, place in ice water. You can now use the eggs with less fear of pathogens. This is how pasteurized eggs are commercially made.
I make my own mayo, alfredo and many other recipes that would require raw eggs. Although it's estimated tat only one egg out of 30.000 may contain salmonela, that's not how I want to win the lottery. Pasteurizing eggs may require some attention, but it's actually pretty simple. You will need an accurate thermometer and a saucepan. Place the eggs in enough water to cover it by about an inch , place thermometer and begin heating over medium heat. Watch the temperature carefully. You want to reach 140 and hold it, but at 143 the eggs will start to cook. I've found that using my 3 liter pan, once it reaches 140 I can take it off the heat and monitor it and it will hold. If the temperature begins dropping you can always put it back on. Hold at 140 for 3 minutes. Then, place in ice water. You can now use the eggs with less fear of pathogens. This is how pasteurized eggs are commercially made.