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).
Milk and yogurt. Regular pasteurized milk can last up to a week past the sell by date, while milk that has been ultra-pasteurized (ultra high-temperature pasteurization is often used for organic milk or milk that's sold unrefrigerated), may last as long as six months unopened, and up to a week after opening.