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).
Commercial pasteurization of milk began in the late 1800s in Europe and in the early 1900s in the United States. Pasteurization became mandatory for all milk sold within the city of Chicago in 1908, and in 1947 Michigan became the first state to require that all milk for sale within the state be pasteurized. In 1924 the U.S. Public Health Service developed the Standard Milk Ordinance to assist states with voluntary pasteurization programs.