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Larry 03/31/08 |
I've heard about in shell pasteurized eggs but have not had any success in So.Calif. finding them. Where can they be purchased and do you find that they taste the same as raw eggs when cooked or used in recipes ? The interest is in making homemade ice cream. |
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ellen 03/31/08 |
Yes, they cook and taste the same for homemade ice cream. They are all processed by Davissons, which has a website devoted to the product, including a where to find. However, I have just learned ho to do it at home. It is a little finicky, but could be a big help for you. You bring water to a solid 142 degrees (yes you do need to be this precise- you need a GOOD thermometer). Put in the eggs, check to make sure the temp is still 142 and time 3 minutes. Can go four, but three is essential. If the water cooks below 142, start counting from when it gets to 142. If the water goes to 160 you will have cooked the eggs past raw. Another option is to use a "boiled" custard base, which makes delicious ice cream. It is not really boiled, of course,but cooked in a double boiler. |
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Sue K 04/04/08 |
Thank you, thank you, thank you for the home instructions! We moved from MN and now live in TX and have been unable to find pasteurized in shell eggs for a lemon curd cheesecake I make. I've always used the pasteurized eggs for the lemon curd but your comment about the "boiled" custard for the ice cream intrigued me... since the curd is cooked, and then placed on top of a cheesecake, if I read your comment above, it's not necessary for me to use pasteurized in shell eggs then? AWESOME! |
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ellen 04/04/08 |
"Boiled" custard is at over 145 for over 3 minutes, thus it pasteurizes. If you use unpasteurized eggs, use a GOOD thermometer to make sure you do the same- or pasteurize the eggs yourself. I live in Texas, and the Davisson pasteurized eggs are in our HEB groceries around the San Antonio area. Keep asking for them at the best supermarket you use. |