Pasteurized shell eggs are treated to kill harmful bacteria and viruses, making them safe to eat raw and reducing the risk of foodborne illness. They require special equipment to produce and can be used in any recipe that calls for raw eggs.
Pasteurized shell eggs are eggs that have been treated to kill harmful bacteria, such as Salmonella, along with zoonotic viruses, such as bird flu. Companies that pasteurize their eggs claim they behave and taste just like regular eggs in recipes, but are safer, as the risk of disease has been eliminated or at least greatly reduced. Eggs that have been pasteurized before being sold are commonly marked with a special stamp so that they are very easy to recognize and identify.
Pasteurization is a process that involves heating a substance to a temperature that is too high for bacteria and viruses to survive. It is most commonly used to treat milk to keep it safe to drink and extend its shelf life, and it is also used to treat various egg products. The application of this technology to eggs sold raw and in their shells began in late 20th century Europe before spreading to other regions of the world.
Making pasteurized shell eggs is a bit tricky. The goal is to kill any harmful bacteria or viruses in and on the eggs without actually cooking them, and this requires special equipment with very precise temperatures and timing mechanisms. For this reason, it is not possible to make it at home.
Since these eggs have been pasteurized, they can be used however the cook wishes. Many cooks avoid using raw eggs in dishes for reasons of foodborne illness. Pasteurized products eliminate this risk, allowing cooks to make things like eggnog and Caesar dressing the traditional way, with raw eggs rather than partially cooked eggs or egg substitutions. Of course, they can also be baked into baked goods, scrambled eggs, quiches and so on.
According to the US Department of Agriculture, no one should eat raw eggs, especially pregnant women, young children, the elderly, and people with depressed immune systems. Salmonella and other bacteria are found both inside the egg and on the shell itself, making it difficult to avoid; it’s also important for cooks to handle raw eggs carefully in the kitchen to avoid cross-contamination. Pasteurized shell eggs, however, are safe to eat when raw.
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