What is pasteurized eggs?

Pasteurized eggs are eggs that have been heated to a specific temperature for a specific amount of time to kill harmful bacteria. This process makes the eggs safer to eat, especially for people who are at risk for foodborne illness, such as pregnant women, young children, and older adults.

Here's how pasteurization works:

* Heating: Eggs are heated to a temperature of 140°F (60°C) for 3.5 minutes. This temperature is high enough to kill most harmful bacteria, including Salmonella.

* Cooling: After heating, the eggs are quickly cooled to prevent any further bacterial growth.

Pasteurized eggs are available in both liquid and shell form. Liquid pasteurized eggs are often used in food preparation, as they are already separated and ready to use. Shell pasteurized eggs are available in cartons, just like regular eggs.

Here are some advantages of using pasteurized eggs:

* Reduced risk of foodborne illness: The pasteurization process eliminates the majority of harmful bacteria, making the eggs safer to eat.

* Longer shelf life: Pasteurized eggs have a longer shelf life than unpasteurized eggs.

* Convenience: Liquid pasteurized eggs are already separated and ready to use, which can save time and effort in the kitchen.

Here are some disadvantages of using pasteurized eggs:

* Cost: Pasteurized eggs tend to be more expensive than unpasteurized eggs.

* Flavor: Some people find that pasteurized eggs have a slightly different flavor than unpasteurized eggs.

* Texture: The texture of pasteurized eggs may be slightly different from unpasteurized eggs.

Overall, pasteurized eggs are a safer option for people who are at risk for foodborne illness. They offer a convenient and safe way to enjoy eggs in a variety of recipes.