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).
Flavored milk is also quite uncommon in Italy â chocolate milk does exist, but is only meant for young children (and is not as thick as the North American one). The consumption of milk-derived products, such as cheese, is instead higher in Italy.