Wednesday, November 26, 2008

Pasteurized egg yolks

I needed some pasteurized eggs for a safe Tiramisu I was preparing for Thanskgiving and this type of product is difficult to find in this area. I could not even find the lady fingers so I will use vanilla wafers as a substitute.

This recipe is from the American Egg Board. The link to this and other way to prepare eggs save can be found in the eggcyclopedia link below.

Cooking egg yolks for use in recipes Cook egg yolks for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, cold souffles, chiffon and mousses and other recipes calling for raw egg yolks. You can use the following method with any number of yolks.

In a heavy saucepan, stir together the egg yolks and the liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.


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