那天菜虫问我巴氏消毒法，其实很早以前就写了这个博文在草稿箱里面一直没有发，是因为有些过程还没有实验完。再加上前几天感冒就把这篇文章忘记了，今天发给大家看看。我也是看来的，希望对大家有些帮助。

无论做甜点还是做西餐比如蛋黄酱，巧克力慕斯，冰激凌等，常用到生鸡蛋。就是以前小时候在国内也常常听说生鸡蛋是可以直接吃的。鸡蛋的蛋壳是最好保鲜膜，可以防止细菌的侵入。但是也有很多人说这个是存在风险的，据数据显示20000分之一的鸡蛋会有被Salmonella沙门氏菌感染的风险。

为了避免这些风险我们可以这样：

1.遇到使用生鸡蛋的方子一定要用新鲜的鸡蛋

2.在美国买grade A 或者 AA eggs

3.就是我们自己来消毒

做法很简单：

1.一个小锅放入要消毒的鸡蛋和凉水开始加热，最好有一个温度计一起放在水里面。

2.水温至华氏140-150 度（摄氏60-65）时，停止加入，查看温度计，不要让温度降下来，也不要升高，升高就开始煮蛋了～～烫3-5分钟（长短看鸡蛋大小）这样就好了。

3.虽然巴氏消毒不能完全消灭细菌，但是它大大减少了细菌的存在。

最后再唐僧一下，为了更安全的做点心我们的做法：首选新鲜的鸡蛋，米国的姐妹就用A和AA吧，自己不放心就回家巴氏消毒吧！

文章参考来源美国网站The Culinary Review：ZT原文

In the kitchen, you often prepare dishes utilizing raw eggs. Whether you’re making mayonnaise, chocolate moussehttp://fs.christonium.com/images/11912004797900_eggs.jpg or cookie dough ice cream, these recipes call for using raw eggs – whites or yolks.

While most eggs are perfectly fine to eat raw, there is always a very small risk that one egg might be contaminated by bacteria. According to the American Egg board, about one in every 20,000 eggs might be contaminated by Salmonella.

Naturally, eggs are surrounded by a protective layer that prevents bacteria from entering and growing. In the United States though, that protective layer is eliminated as all eggs are washed with a special detergent according to government regulations.

To avoid the risk of illness, there are a few things to consider. First of all, make sure to only utilize fresh, whole, grade A or AA eggs. If the egg smells strange or if it's discolored, then throw it away.

Secondly, you can pasteurize raw eggs before making dishes with them. When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs won’t completely eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination. You can purchase pasteurized eggs at the grocery store, but it’s really easy to do yourself.

How To Pasteurize Raw Eggs

Place the eggs in a pot with cold water. Put the water on medium heat and stand by to watch as the temperature rises. You don’t want the temperature of the water to exceed 150 degrees. If you want to be exact, you can keep a thermometer probe in the water, if not 140-150 degrees is the stage before bubbles start to form. At that temperature, you can just about keep your finger in the water for a few seconds before you burn yourself. When you reach this temperature, try to keep it. So lower the heat, and watch so the temperature doesn’t rise, then keep the eggs in the water for about 3-5 minutes.

If you want to be even more careful, you can soft boil the eggs as this will work for some recipes. Some dressings for example that call for a raw egg yolk, will taste fine if you utilize a soft-boiled egg yolk, or even better sometimes. If however, you’re making chocolate mousse or parfait, then you’re better off pasteurizing the egg and not soft boiling it.

自制蛋白粉：

CC厨艺交流为了马卡龙做了很多报告，最近的一篇就是自制蛋白粉。我是最近做了糖玫瑰花用到了蛋白粉才想起了这个方法。在美国也不是很好买到的，没有欧洲好买。要在网上订，但是买了一大瓶只用几克而已很是浪费银子。CC报告了以后，我也很想山寨了一把蛋白粉，而且很快速比较安全的方法，这几天感冒很重，没有时间拍照片了先把方法告诉大家吧。 

整个过程只需要30分钟，所以要是做马卡龙的同学自己可以需要当天再做，不用等两天。

做法：

 受了烤箱低温干燥的启发，就是一个蛋白打散，均匀的平摊在一个30×40大烤盘里面反正就是最大那种烤饼干的那种。烤箱预热200F,放进去，在门上夹个夹子，是它留有缝隙跑水汽，这样与其说低温烘烤不如说低温干燥30分钟。就会有干燥的结晶一样高燥蛋白粉出来，用木头勺子一推就下来了碎碎的蛋白粉。如果大家喜欢做马卡龙用得到，就可以用用试试看。我下次也实验一下哈！

一个鸡蛋蛋白大概会得到5g蛋白粉