Raw egg whites are often an ingredient in many recipes, from homemade mayonnaise to chocolate mousse. This ubiquity also increases the chance of consuming a contaminated egg. Pasteurization reduces this possibility by killing harmful bacteria present in raw eggs. While pasteurized eggs are readily available at grocery stores, this process can also be done at home.
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Place the eggs in a pot filled with cold water. Place the pot over medium heat.
Carefully watch the temperature rise, because it should not be higher than 150 degrees Fahrenheit. Place the thermometer in the water to make sure the water's temperature stays between 140 to 150 degrees.
Maintain this temperature by lowering the heat. Watch the thermometer to make sure the temperature does not rise. Allow the eggs to sit in the pot for three to five more minutes before removing them.