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).
Other states have a use by date thatâs for consumersâit indicates the date that the milk is believed to be at peak flavor. So while milk cartons in Montana are labelled with a sell by date 12 days after pasteurization, nearby Washington requires a use by date thatâs 21 days after pasteurization. Confused?