1 Put the eggs in a pan of cold water: Place 6 cold eggs in a saucepan and fill with cold water, covering the eggs by an inch.  Bring the water to a rolling boil: Set the pan over high heat and bring the water to a boil, uncovered. The water should come to a full, rolling boil.
Low pasteurization: 30 minutes at 63Â°C, or 15 seconds at 72Â°C. The latter is referred to as Flash Pasteurization or HTST (high-temperature, short-time) and is considered the pasteurization standard for milk. It represents the minimal requirement by law in many countries (including Italy, the U.S. and Canada).
When milk is pasteurized, some but not all of the bacteria in it is killed, and the bacteria that remain eventually cause pasteurized milk... Milk becomes spoiled because of the bacteria present in it. When milk is pasteurized, some but not all of the bacteria in it is killed, and the bacteria that remain eventually cause pasteurized milk...