With the recent outbreak of avian flu, many people are understandably concerned about the safety of consuming eggs. Fortunately, health experts, including the U.S. Department of Agriculture (USDA), assure us that the risk of catching avian flu from eating eggs is extremely low. However, it’s important to remember that raw eggs can still carry other health risks, particularly salmonella. As Emily Hovis, an assistant teaching professor at the University of Washington’s Department of Environmental & Occupational Health Sciences, mentions, “According to a 2013 report by the USDA, over 30 percent of raw shell eggs are contaminated with salmonella.” While that statistic may sound alarming, there’s a silver lining; both salmonella and viruses, including bird flu, can be effectively killed by cooking the eggs to an internal temperature of 165°F. For a quick reference, think of a perfectly cooked sunny-side-up egg—that’s the heat you want.
Now, let’s talk about some beloved dishes that call for raw or undercooked eggs, like spaghetti carbonara or tiramisu. You might find yourself hesitating when the recipe calls for raw eggs, but don’t worry—there’s a simple and safe alternative. Using pasteurized eggs can help you enjoy these recipes without losing that essential texture or flavor.
So, what about pasteurized eggs? It’s good to know that only a small number of egg producers in the U.S. offer pasteurized shell eggs, and they tend to be pricier due to the careful processing involved. You’ll find two main types of pasteurized eggs available: pasteurized shell eggs—which are the eggs you find in their shells—and pasteurized egg products.
Ever wondered how they pasteurize eggs? It’s a process that involves heating them to a specific temperature to eliminate harmful bacteria while ensuring the eggs remain uncooked in the way you’re used to seeing. Pasteurized shell eggs are placed in a heated water bath that gently warms them to between 130°F and 140°F for about an hour, effectively on a low simmer. It’s a bit like making hard-boiled eggs, but instead, you want those yolks to stay runny. Once they’ve cooled, the eggs get a shiny wax coating to prevent any potential contamination and are marked with a “P” label to indicate they’ve been pasteurized.
On the other hand, pasteurized egg products—like liquid whole eggs, egg whites, and yolks—are removed from their shells and packaged in convenient cartons. The USDA mandates that all egg products sold in this form must be pasteurized, and the good news is that this process is quicker, which usually means better availability and lower prices compared to pasteurized shell eggs.
Thanks to the careful heating, pasteurized eggs can be consumed without cooking, giving you peace of mind in your culinary adventures. However, do keep in mind that even pasteurized eggs require safe handling to avoid re-contamination, and they should be stored properly at 41°F or below.
When it comes to using pasteurized eggs, they won’t behave exactly like raw eggs, which is something to keep in mind. They tend to be a bit thinner and won’t hold their shape quite as well when cooked. For recipes where you want the whole egg or yolk to remain intact, pasteurized shell eggs are your best bet—think sunny-side-up eggs or a luxurious cured egg yolk, perfect for garnishing gourmet dishes. For recipes that call for mixed eggs, liquid egg products are fantastic. You can use them for baking, scrambled eggs, or omelets, though keep in mind that liquid egg whites might not whip up quite as stiffly as their raw counterparts.
Lastly, liquid egg yolks, while not as common, can typically be found in specialty grocery stores or restaurant supply outlets, making them a fun option for recipes where you’d use mayonnaise or even in your carbonara. While they may not be the ideal stand-in for every recipe, pasteurized eggs are a wonderful choice for those looking to enjoy dishes that traditionally use raw eggs, all while sidestepping the risks. So, cook up your favorites with confidence, knowing you’re making a safer choice for your meals!
