GoKawiilHome Cooks Test Sous-Vide Method to Pasteurize Eggs Amid Salmonella Recalls
Following FDA-reported salmonella outbreaks tied to jalapeños, granola, dog food, alfalfa sprouts and eggs from supplier Midwest Poultry Services—sold under brands including Kroger and Simple Truth—one writer tested a home method to render eggs safe without fully cooking them. Using an immersion circulator, a pot of water, and about ninety minutes, the process aims to pasteurize eggs so they can be used safely in raw or near-raw dishes like Hollandaise or carbonara.
GoKawiil's interpretation of the reporting above, not reported fact.
Eggs remain the food most frequently linked to salmonella outbreaks, and shell contamination is nearly impossible to detect visually, making recalls like this one a recurring risk for households. A simple at-home pasteurization method could reduce reliance on recall tracking and give consumers more control over food safety, especially for recipes that traditionally use raw eggs.
- Salmonella outbreaks this summer have hit jalapeños, granola, pet food, sprouts, and eggs.
- Recalled eggs from Midwest Poultry Services were sold under five brands, including Kroger and Simple Truth.
- An immersion circulator can pasteurize eggs at home, making raw-egg dishes safer to eat.
Anova Culinary Precision Cooker 3.0 — Pasteurizing eggs at home is exactly the kind of low-and-slow temperature job an immersion circulator was made for, and the Anova Precision Cooker clamps onto any stockpot to hold a steady bath for the hour-plus the process takes. Once it's on your counter it also handles steaks, custards, and everything else you'd sous vide.
See Anova Culinary Precision Cooker 3.0 on Amazon → Affiliate link — we may earn a commission on purchases, at no extra cost to you. Product picked by AI based on this article; it is not a tested recommendation.Source: wired.com — Kat Merck, 2026-08-24
Published there as: “Can You Kill Salmonella in Eggs Without Cooking Them? I Tried It”
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