Eggs are back in the spotlight after a major salmonella recall — this time from Midwest Poultry Services, found in brands like Kroger. Experts confirm eggs remain the top food source for salmonella, which can sneak in from infected chickens or contaminated shells. While carton eggs are pasteurized (just the whites), raw shell eggs need extra care. Enter the sous vide immersion circulator — yes, the same gadget for perfect steak, now your secret weapon to safely pasteurize eggs at 135°F for 90 minutes. It’s not foolproof for everyone, especially those with compromised immune systems, but for most of us, it’s a game-changer for safer homemade mayo, aioli, and cookie icing. Just chill them first and let the science do the rest.
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