Can eggs be pasteurized at home and then frozen for use in future mayonnaise?

handyman_hank

Some people are uncomfortable with using unpasteurized eggs to make mayonnaise. For that purpose I would like to pasteurize maybe two dozen eggs and then freeze them for 24 future batches of mayonnaise. Pasteurizing one egg at a time as needed would be a real hassle. Would freezing the pasteurized eggs alter their ability to be used to make mayonnaise?

Originally asked by Behacad on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

Eggs can be pasteurized at home very easily if you have an immersion circulator/sous vide device. Hold at 57C (134.5) for two hours...and you have basically raw, but pasteurized eggs. Freezing will have an impact on making mayo, but you might not mind the impact. You might also need a but more emulsifies...often mustard. I would give it a try. Remove the pasteurized eggs from the shells before freezing. Work clean. When you want to make mayo, you will need to plan ahead so that they have time to thaw in the refrigerator.

Full answer by moscafj: https://cooking.stackexchange.com/a/130052 (CC BY-SA 4.0).

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