Egg Safety

I have received a couple questions about using raw eggs in cooking. So today we talk about Egg safety.
For the most part the eggs we buy in the US are safe. Eggs kept refrigerated and cooked thoroughly will not make you ill.  But what about when you want to make something using a raw egg such as Mayonnaise or using a semi-raw egg such as Spaghetti Carbonara?
The main concern here is Salmonella.  Salmonella is killed at 130 degrees F.  An Egg white will not coagulate until it reaches 145 degrees F.  This gives us the ability to pasteurize eggs and still use them 'raw'.
For infants, the elderly and anyone with a compromised immune system or if you are just worried, you can buy pasteurized eggs at some supermarkets or you may pasteurize them yourself at home.

How to pasteurize eggs.

Cooking Thermometer
Saucepan large enough to hold the number of eggs you want to use.

1.  Bring Egg(s) to room temperature. This will allow even heating of the eggs
2.  Put enough water in the pan to cover the number of eggs you are using.  Allow for the eggs to displace some
     water.  The important thing is that the eggs are completely covered.
3.  Attach thermometer and heat water to between 145-160 degrees F
4.  Gently add the eggs to the heated water.
5.  Remove pan from heat and allow to rest for 3 minutes.
6.  Remove the eggs from the water and use or refrigerate immediately. Do not mix with UN-pasteurized eggs.