Pasteurizing eggs (recipe)
| Pasteurizing eggs (recipe) | |
|---|---|
| Name | Pasteurizing eggs |
| Ingredients | Eggs • Water |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.416666666 |
| Keto friendliness | Keto friendly |
| Calories | 71.5 |
| Fat | 4.8 |
| Protein | 6.3 |
| Carbohydrate | 0.4 |
| Fiber | 0 |
| Net carbohydrates | 0.4 |
| Sugar | 0.2 |
| Saturated fat | 1.6 |
| Cholesterol (mg) | 186 |
| Sodium | 78.1 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pasteurizing eggs (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Pasteurizing eggs (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Remove eggs from refrigerator and allow them to sit on the counter for 30 minutes.
- In a medium saucepan, place eggs and cover with cold water to 2-inches above. Insert a thermometer making sure it doesn t touch the bottom of the pan for better accuracy. Turn heat to medium and when the water reaches 130-131-132 ?F, turn the heat down to low. When the water reaches 140 ?F, cook eggs for 3 minutes or if they re jumbo or extra-large, cook for 4 minutes. If the water s temperature goes beyond, add a little bit of cold water.
- When time is up, remove from the heat and transfer them to an ice bath; let them in for 10 minutes.
- Carefully dry them off but before returning them in the refrigerator, mark them with a marker so you know which ones are processed. They will be good for up to 1 week.
Food tags
Low Protein,, Easy
Pasteurizing eggs (recipe) details:
Time:
Prep Time in Hours and Mins:25M
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