Sous vide is just accurately holding a water bath at a given temperature. You put your food in (in a baggie if necessary) at a specific temperature and time to achieve a consistent “doneness”.
130-140 farenheit for an hour is enough to kill pathogens in eggs, but low enough it doesn’t cook them.
You can buy pasteurized eggs, though they can be hard to find. You can also DIY them with a sous vide cooker.
DIY as in like cook them?
Sous vide is just accurately holding a water bath at a given temperature. You put your food in (in a baggie if necessary) at a specific temperature and time to achieve a consistent “doneness”.
130-140 farenheit for an hour is enough to kill pathogens in eggs, but low enough it doesn’t cook them.