Home pasteurization method tested for killing salmonella in eggs

A home cook, guided by infectious disease specialists, recently evaluated a simplified method for pasteurizing eggs intended for everyday kitchen use. The approach involved immersing raw eggs in water heated to a precise temperature range—typically between 130°F and 140°F (54°C‑60°C)—for a short, controlled period, then rapidly cooling them in an ice bath. Experts from the Centers for Disease Control and Prevention (CDC) and the American Society for Microbiology reviewed the protocol to ensure it effectively reduced Salmonella levels without compromising the eggs’ structural integrity.

Laboratory testing confirmed that the low‑effort technique lowered bacterial counts to levels comparable with commercially pasteurized eggs, while preserving the eggs’ usability for recipes that call for uncooked or lightly cooked preparations. The experts emphasized the importance of maintaining accurate temperature control and timing to avoid partial cooking, and they recommended using a calibrated thermometer for consistency. The successful trial offers a practical alternative for consumers seeking to mitigate food‑borne illness risks in home cooking, especially when preparing dishes such as homemade mayonnaise, Caesar dressing, or egg‑based desserts.