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🍹Early to RISA 🧉@sh.itjust.works to Dank Memes@lemmy.world · 2 years ago

I've never known anyone to get sick from it

sh.itjust.works

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I've never known anyone to get sick from it

sh.itjust.works

🍹Early to RISA 🧉@sh.itjust.works to Dank Memes@lemmy.world · 2 years ago
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  • huginn
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    2 years ago

    Leave the eggs in, you’ll be fine as long as the flour is good tbh

    • BarrelAgedBoredom@lemm.ee
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      2 years ago

      Or get some pasteurized eggs and have at.it for extra safety

      • Koboldschadenfroh@lemmy.world
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        2 years ago

        deleted by creator

        • jemikwa@lemmy.blahaj.zone
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          2 years ago

          Cooking them shell-in at 140F for at least 5 mins is enough to sanitize them. Don’t go above 140 or else they will start to cook, and hold for 5 mins or longer so the temp has time to take effect.
          https://www.wikihow.com/Pasteurize-Eggs

        • BarrelAgedBoredom@lemm.ee
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          2 years ago

          You can buy cartons (as in cardboard bottles, not regular egg containers) of “raw” eggs in the US, I’m not sure if it’s an explicitly American thing or not. They come pasteurized, as to how you’d be able to DIY it, I have no idea lol

          • Nefrayu@lemmy.world
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            2 years ago

            You can buy bottles of pasteurised egg whites in Ireland too. I assume you can also get the yolks somewhere too I just haven’t seen it.

        • brianorca@lemmy.world
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          2 years ago

          By carefully controlling temperature, you can go above the heat tolerance of the bacteria without going above the heat which would solidify egg white.

        • Crashumbc@lemmy.world
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        • UFOPilot@kbin.social
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          2 years ago

          The outer shell is pasteurized as salmonella from eggs is only on the exterior.

          • kbotc@lemmy.world
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            2 years ago

            Pasteurization is a function of time and temperature. Salmonella will die a few deegrees over 130F over a few hours, but the egg’s proteins won’t denature so they won’t “cook”

            https://www.seriouseats.com/sous-vide-101-all-about-eggs

            This one has the charts pulled from USDA sources about temperatures and times:

            https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast

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