78 C egg is better, there is texture

60 C egg is like emulsified liquid, I can't use the white to make ice cream either

> This is based on and requires a 3.5-minute average holding time to assure that the fastest-moving particles are held at least 1.75 minutes when fully developed laminar flow occurs.”

lol

A: shouldn't they be at that temperature for 30 mins in order for the salmonella to die?

B: Andrew Hennell https://naldc.nal.usda.gov/download/CAIN709025458/PDF
> CFR7, Chapter 1, Part 55, Section 55.101 of the regulations governing the Grading and Inspection of Egg Products (62), reads in part as follows: "Strained and filtered liquid whole egg shall be flash heated to not less than 140° F. and held at this temperature for not less than 3.5 minutes."

A: This is not a procedure to pasteurize whole eggs. You must target an internal temperature in the egg for a sustained period of time. The most common cycles are around 130-135°F for around 75 minutes. This is not pasteurization, this is partial cooking.
The purpose of whole egg pasteurization is not just to deal with infection on the egg shell, but to deal with infection inside the egg, all the way into the yolk.

B: that’s using the sous vide method, this method is called the water method

This is 60 C for 3 minutes. huh

Don't you mean 63 C for 30 minutes.

https://www.youtube.com/watch?v=JY2gH1vu6B0

A: To pasteurize eggs the FDA recommends 135°F for 45 minutes. Since the proteins in eggs start to cook 140° most recommend using a Sous Vide set at 135°F for an hour after reaching temperature. It works very well for eggnog and mayonnaise.

B: Is it really for an hour? I want to try the sous vide route, but there's such a discrepancy between this videos time of 3-5 mins, and 60 mins.

Using tap water is probably the mistake because I need to boil them first and wait to cool.

What does egg look like 63 C to 72 C