A perfect soft-boiled egg is an indulgence we shouldn’t have to do without. Egg yolks are very low in histamine, but the whites are high. By pasteurizing my eggs I ensure even runny whites won’t set me off.
Homemade mayonnaise, ranch dip, Hollandaise, Bernaise, Ice Cream; why suffer or do without if we don’t have to? I pasteurize all the eggs I use – either to eat straight away or use in a recipe. It can’t hurt, and I will cut histamine wherever I can to make room for worse things.
- Sous Vide Machine this is the one I have
- Organic, Free Range Eggs
- Deep Non-Reactive Pot (Stainless Steel)
- Water
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