To create this article, volunteer authors worked to edit and improve it over time. Cooked eggs present virtually no threat, but if you're following a recipe that calls for the use of raw or undercooked eggs—mayonnaise, frosting, eggnog, etc.—you may want to pasteurize the eggs first to reduce or eliminate the risk of being infected by the salmonella bacteria. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. I have not been able to make any of my recipes that contain raw eggs since our supplier of I Googled it and found the directions. This article has been viewed 226,513 times. to less than 160. I overcooked it slightly, but next time I will watch it more carefully." the water using a slotted spoon and rinse them under cold water until they the pan. By using our site, you agree to our To kill (most) eggshell bacteria without cooking the insides, let it simmer in a pot for a minute, before the water boils. He was always asking me to
I make eggnog every year with pasteurized eggs from the store, and they are not "I never thought much about pasteurizing eggs until I wanted to make keto mayonnaise.

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