No matter where your eggs come from or how fresh they are, you are risking getting sick if you eat them raw (think cookie dough, aioli, eggnog, etc)
All you need is a sous vide machine and some eggs.
Here is a simple way to pasteurize the eggs:
- Place eggs in a stockpot (shell on, not in a bag)
- Fill with water
- Add your Sous Vide machine
- Run at 131 degrees for 3 hours
- If saving for later, place in ice bath to cool to 45 degrees and then store in the refrigerator.
Whipping Egg Whites
If you pasteurize your eggs, the whites will NOT whip properly without adding a bit of an acid and taking your time.
Add 1/4t of cream of tartar per egg white before whipping the whites. You can also use lemon, I am not sure on the quantity required, but I'll experiment and update this post.