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Also, see sous vide.


As per the International Egg Pasteurization Manual.

Whole Eggs

  1. Bring a large pot of water to 60°C.
  2. Gently add the eggs to the warm water.
  3. Let the temperature return to 60°C (it may have dropped slightly in step 2).
  4. Keep the eggs at 60°C for 3.5 minutes.
  5. Remove the eggs from the pot, and place them gently into a bowl of cool water.
  6. Separate the yolks from the albumin, and refrigerate if not using straight away.