42 – PASTEURIZED EGGS

Method:

STEP TOOL INGREDIENT SPEED TIME TEMP.
 1 Blades
+
Basket
Water 2000 g
Eggs in the baket
 1 2 hours 52
WAIT
TEMP
 2  Blades
+
Basket
Chilling to 4°C 1  0 4
WAIT
TEMP

 

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