Eggs that are pasteurized to destroy any bacteria that may be present. The pasteurization process heats the eggs for a period of time to destroy the bacteria, but the process does not cook the eggs. Pasteurization also does not guard against any future contamination. Pasteurized eggs are more expensive than unpasteurized eggs, but are a good alternative for use in raw or partially cooked egg recipes, however the USDA still recommends using the eggs in dishes that are fully cooked, especially when serving the dish to higher risk persons such as people with weakened immune systems, young children, or elderly people. The shells are stamped to signify that the eggs have been pasteurized.
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