Lots of recipes call for raw egg whites, from homemade mayonnaise to chocolate mousse. Consuming raw egg products can lead to foodborne illness, so using pasteurized eggs is necessary. These are readily available at grocery stores, but you can also pasteurize egg whites at home.
Place the eggs in a pot filled with cold water over medium heat.
Carefully watch the temperature of the water with a thermometer—it should reach at least 140 degrees Fahrenheit and no higher than 150 degrees Fahrenheit. Maintain this temperature by lowering the heat.
Let the eggs sit in the pot at this temperature for 3 to 5 more minutes before removing them.
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Kevin Clarkston, a freelance writer, is a recent graduate of Northwestern State University, where he received a Bachelor of Arts. Since 2007, he has written freelance articles for bi-weekly papers "The Light" and "The Real Views," as well as newsletter articles for the National Center for Preservation Technology and Training.