On 11/17/2017 12:06 PM, Gary wrote:
> Mark Storkamp wrote:
>>
>> In article >,
>> Sqwertz > wrote:
>>
>>> On Thu, 16 Nov 2017 13:27:06 -0600, Mark Storkamp wrote:
>>>
>>>> In article >,
>>>> "Ophelia" > wrote:
>>>>
>>>>> Please join in. It would be interesting to hear how others' use it
>>>
>>> I didn't want to get involved in such an request, but...
>>>
>>>> One of the unexpected benefits I found was I can also use it to
>>>> pasteurize eggs. 130F for 3 hours. Much cheaper than buying the
>>>> pre-pasteurized eggs. Great for mayonnaise or just eggs over easy with a
>>>> runny yolk, as they're meant to be eaten.
>>>
>>> All the references I'd seen for pasteurizing eggs said 135F for 75
>>> minutes. So I was curious what the bare minimum was. According to
>>> the shell egg pasteurization patent it is 130F (sustained throughout
>>> for 2.5 minutes). So isn't 130F cutting it a little too close? The
>>> patent holders use 134.6-139F or higher, in addition to the shells
>>> being treated for contamination beforehand and afterwards
>>> reoccurrence.
>>>
>>> Does an extra 3F or 4F for half as long make a difference in the
>>> results? I've never pasteurized eggs so I don't know what the whites
>>> look like at 130F and 135F.
>>>
>>> -sw
>>
>> I first got the recipe off the internet. Then I downloaded a chart from
>> the FDA that lists minimum time and temperature for safety. At 130F they
>> list a 2h minimum. Someone also posted a series of photos of eggs cooked
>> at various times and temperatures, and mine seem to come out looking
>> closer to the ones he did at 135F than to the ones he did at 130F, and
>> much like the ones I've purchased pre-pasteurized. And considering I've
>> used unpasteurized eggs the majority of my life and never knowingly got
>> sick, I'm comfortable with using these. YMMV.
>>
>> As to what the whites look like, there are areas that are just beginning
>> to have a slightly clouded appearance. They do still whip up, but not as
>> well as fresh eggs.
>
> IMO, when someone starts cooking eggs ala sous vide, that's the
> end of
> the world as we know it. I feel fine.
>
https://www.youtube.com/watch?v=1hKSYgOGtos

Mott the Hoople and the Game of Life
(Yeah, yeah, yeah, yeah)
Andy Kaufman in the wrestling match