How do you pasturize egg whites? I have a container of egg whites not individual eggs. Can anyone help me? So far I can't find anything about it on the internet (just how to do it with individual eggs). Thanks!

I think I've figured it out... I watched a video on how to make Swiss Meringue Buttercream and she heats the eggs (and sugar) in a pot (constantly whisking) over another pot of boiling water until it reaches 140 degrees.

So I'll try that but without the sugar and I'd like to leave it to cool down first. Does anyone know if this sounds right?

http://www.aeb.org/foodservice-professionals/egg-safety

Eggs must meet 160 degrees to be safe, per the egg board and the FDA. But this is just heating. Pasteurization is a process invented by Louis Pasteur. It is a specific process to each individual product designed to prevent the organisms in a product from becoming harmful. There are home methods, but to specifically mimic the process is difficult without proper equipment.

Any time anyone needs a food safety question answered, googling any random site on the web is not necessarily accurate. It's just someone writing something on the web that they may or may not know anything about. Only the official, .gov, or FDA sites should be used as a definitive answer on food safety.

Thanks!