I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide).
What have I tried
- Googled this site, including How to pasteurize eggs in a sous vide machine (in the shell)
- Googled the FDA site for egg safety, but did not find a concrete answer.
What are official FDA guidelines for temperatures and times for home egg pasteurization in sous vide?