There is the option of pasteurization as well, but that requires very precise equipment. I don’t think a home sous vide machine would be accurate enough to properly pasteurize an egg. At least that’s what I read a while back. Correct me if I’m wrong.
Oh, interesting. I thought it lived in the actual proteins. Do you have a source for that, btw?
Just my instructor when I took the Foodsafe course to work in restaurants. But I guess it can (rarely) get inside the egg. https://www.canada.ca/en/health-canada/services/meat-poultry-fish-seafood-safety/eggs.html
There is the option of pasteurization as well, but that requires very precise equipment. I don’t think a home sous vide machine would be accurate enough to properly pasteurize an egg. At least that’s what I read a while back. Correct me if I’m wrong.