How to Pasteurize eggs in your Instant Pot

If you’re planning on making merengue, don’t use this method. You won’t get good volume. Make a swiss merengue instead. 

INGREDIENTS

  

• 12 large eggs at room temperature
• 3-4 quarts water
• 3-4 quarts Ice cold water

INSTRUCTIONS

 

• Put the trivet into the base of the pot and fill it with enough water to totally submerge the eggs.
• Set the sous vide temperature to 135°F and the timer to 75 minutes or 1 hour 15 minutes. Most multifunctional electric pressure cookers have default settings. Use the manufacturer’s instructions to customize your settings. If your pressure cooker came with an additional glass lid, cover the pot.
• Once the water has come to temperature, gently add the eggs.
• Allow to process for 75 minutes.
• Once the processing time is over, your eggs are pasteurized. Remove the eggs and plunge them in to the ice-cold water bath. Leave them there until the are cold; 20-30 minutes.
• Remove them from the water and dry thoroughly. Place them into a clean and sanitized container that has been labeled and dated. Or mark the eggs individually with a food safe pen.
• Store your pasteurized eggs in the refrigerator and use within 3 – 5 weeks. Use your pasteurized eggs the same way that you would use your eggs from the store.