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Q&A for How to Pasteurize Eggs
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QuestionTo kill (most) eggshell bacteria without cooking the insides, let it simmer in a pot for a minute, before the water boils. What is this called?Community AnswerParboiling is a process of blanching, but also provides surface pasteurization sufficient to kill surface bacteria.
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QuestionAre pasteurized eggs still considered raw? Do they still need to be cooked to be safe, or can they be eaten as-is, especially for immunocompromised patients?MicheleTop AnswererImmunocompromised people should not eat raw or undercooked eggs, whether pasteurized or not. You never want to take that chance. Eggs should always be well-cooked.
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QuestionDo the vinegar and the lemon we add in the mayonnaise help kill bacteria?Community AnswerNo, once opened mayonnaise should be kept refrigerated to prevent bacteria growth.
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QuestionWill pasteurized egg yolks still give a good texture in French buttercream?Community AnswerYes, it will give a good texture. It is just like whipping a raw egg into a fluffy meringue.
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QuestionWill bleaching the eggs in the shell kill any outside bacteria?Community AnswerYes it will. If you store the egg for too long, bacteria might grow. Use your eggs as soon as possible.
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QuestionDo the vinegar and the lemon added to mayonnaise help to kill bacteria?Community AnswerIt depends on the amount you add. If the PH value of the mayonnaise is below 4.7, then it is considered safe for long time storage. You could keep it in your fridge for several months before it goes bad.
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