Raw eggs

All pictures on this page were borrowed from the internet, except Pic8+9.

a. Raw eggs preparations on the internet

Raw eggs are used in kitchens around the world.

Pic1: mayonnaise and derived sauces
Pic2: : in cereal, porridge; in eggnog a.o. drinks


Pic3: with raw meat
Pic4: with fish
Pic5: egg whites only: meringue, a.o.
Pic6: with rice, pasta, mashed potatoes

b. separating raw eggs

Some recipes require that egg yolks be separated from egg whites. There are several methods for doing this. The fresher the eggs, the easier it is to separate them because the egg whites are more liquid. Older eggs lose moisture and the egg whites become thick and cling to the yolk. Trying to pull away the white can be enough to break the yolk, with messy results. (Pic6)


Pic7: the right way
Pic8: which one is busted?
Pic9: one busted yolk will mess up the entire batch

a few methods

There are more than these 3.

Pic10: using tools
Pic11: 'egg shell swap'
Pic12: hand job

c. pasteurizing raw eggs at home

Quite a few recipes require raw eggs.

Many people are afraid of using raw eggs because of the frequent salmonella scares here in the US of A. Stores sell pasteurized eggs—with a red stamp—but at more than double the cost of regular eggs.

Pasteurized eggs have slightly milkier whites and whipping those whites takes a little bit longer than fresh eggs. No other differences reported.

With the right equipment, you can pasteurize eggs at home. You need a sous-vide cooker or a deep-fryer with an accurate/steady thermostat and a good food thermometer. Use only very fresh eggs.


Pic13: pasteurizing eggs at home
Pic14: left: regular, right: pasteurized