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Sous-vide Pasteurised Egg Whites

Sous-vide Pasteurised Egg Whites – v1

After Megan O. Steintrager, Serious Eats (opens in new tab).

  • 1–12 Fresh Eggs
Method:
  1. Immersion cook at 135°F (57.2°C) for 90 minutes
  2. Transfer the eggs directly to an ice bath
  3. Carefully separate whites from yolks

Used in Cucumber Gin Sour v1, Egg White Ice Cream v1, Elderflower Sour v1, Squash Sour v1, Whisky Sour v1, Whisky Sour v2

Versions

  1. v1 · current Undated

    After Megan O. Steintrager, Serious Eats (opens in new tab)

    First version