CZEdwards: Or, you know, you could read the paper. “Pasteurization protocols used by industry for liquid egg products will also be effective in inactivating the virus (e.g. whole egg, 60°C, 210 seconds; liquid egg white, 55.6°C, 372 seconds; 10% salted yolk, 63.3°C, 210 seconds).”

Spoiler: the cats get very sick and some don’t survive. Don’t drink raw milk. Pasteurized and ultra-pasteurized are your friends.

Cats suffer H5N1 brain infections, blindness, death after drinking raw milkarstechnica.com Mammal-to-mammal transmission raises new concerns about the virus's ability to spread.

Also probably a good time to mention that most eggs in the US are not pasteurized, but some are, and so are all liquid egg products. This is the time to eat our eggs thoroughly cooked — hard boiled for 11 minutes, hard scrambled, baked into food — rather than runny or liquid or in raw egg dishes.

I am taking SO many COVID-and-other-airborne precautions. You’ve heard my seasonal French fries rant. If a jammy egg in my ramen is what kills me? I’ll accept that.

Right? I do think the chances on a jammy egg are fairly small, but I would not risk zabaglione or homemade mayo/aioli for it.

…yeah I don’t think Marsala has a high enough alcohol content to denature a flu virus. I can live with making congee instead of tamago kake hogan for a while. (Both staple dinners for me.)

You can pasteurize eggs at home (the usual recipes give various timings at 130F-135F that won't set the proteins), though some sources say you shouldn't do it in-shell. I don't know what temperatures are needed for flu virus, though. www.simplyrecipes.com/how-to-paste...

This Is the Only Safe Way to Pasteurize Eggs at Homewww.simplyrecipes.com Make raw eggs safe for dressings, desserts, and sauces by pasteurizing them out of the shell at home. Follow our step-by-step process with photos.

Back in 2005, WHO through INFOSAN produced a paper of guidance for egg safety and H5N1, and recommended inshell pasteurization for 210 seconds at 60° C/140° F, with lesser times for out of shell. With sous vide, we can now do that effectively. The whole doc is useful.

www3.paho.org

Just so folks get the context, that’s holding the /yolk/ at 60°C for 210 seconds; commercial processing time for water bath pasteurization is approximately an hour at 60°C to let the heat reach the center (eggs are … not great thermal conductors). And as you say, easy to do with home sous vide tech.

Or, you know, you could read the paper. “Pasteurization protocols used by industry for liquid egg products will also be effective in inactivating the virus (e.g. whole egg, 60°C, 210 seconds; liquid egg white, 55.6°C, 372 seconds; 10% salted yolk, 63.3°C, 210 seconds).”

Right, I just don’t want folks thinking you drop the whole egg in for 210 seconds at 60°C/140°F, since the heat needs time to penetrate the shell, membrane, and albumin. (Also, for home chef work, I just checked my Modernist Cuisine, and they recommend longer-than-commercial times: 2 hours).

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