As Christmas gets closer we get to finding ourselves rushing here and there to try and get everything finished for the big Christmas finale. And I find myself jotting down notes all over the place to remember to do this and remember to pick that up and you get the idea. And here on the farm with the demand for Goats Milk Soap and Lotion along with fresh eggs for our baking frenzies we are no exception to the chaos. I basically make almost everything. Our laundry soaps, bathing and beauty products, cleaning stuff, etc.
Well along with all the fresh foods I make Egg Nog. It would not be Christmas without it. Our Children and now our Grand children will tell you this. I only make it once a year and it is the best Egg Nog. Far better than any store bought stuff. Not to brag but you must try making it for yourself and you will see. So I set out on my normal mission to buy..yes, buy pasteurized Eggs. Not Pastured Eggs but heat treated. So I start making my phone calls to find them as I do every year. I do this because the egg Nog is raw eggs and for the safety of the kids and grand kids I just figure it is better. When you phone the stores they are totally clueless to what you are talking about. I went through my very detailed explanation of pasteurized eggs vs pastured eggs. I got one response, "Well when their in the pasture I'm sure it's warm out there." In reference to asking for heat pasteurized eggs....really?!?! After many more answer's along that line and banging my head on the wall I decided 'WHY" can't I make my own pasteurized eggs? Why haven't I thought of doing this 15 yrs ago?? Seriously I just don't know (hahahaha).
I have fresh, pastured, beautiful brown and blue and white eggs..well that's another blog, so anyway I did my research and realized I can do my own! Easy as pie. I found that you only have a 1 in 20,000 chance of getting a bad egg that could give you Salmonella. So you want to make sure your eggs are clean and room temperature, Get your thermometer ready. I like digital. Get your pan of water ready and heat your water to 140* F and maintain your water at that temperature.(No more than 142*f) You want the egg yolk to reach a minimum of 138*. If your hens lay jumbo eggs 5 minutes, large eggs 4 minutes and regular one 3 minutes.
You do not want to cook them so use your timer. After the timer goes off cool them rapidly running them under cold water. Once they are cooled place then in the fridge and bingo you have pasteurized your own eggs.