Questions & Answers - Pasteurized Eggs
I read your "Question & Answer" segment on pasteurized eggs, but it doesn't really answer my question. Safeway is now carrying "raw" eggs, & marketing them as pasteurized. I went on their web site & it says that the whole egg, in the shell, is bathed in warm water. From your answer, the bacteria killing temp is 160 degrees. I am assuming this is enough to kill Salmonella, but retain the rawness of the yolk & white inside the shell. I still have my doubts as to the safety, and the use of them without further cooking. Besides that, they cost about $2.99 a dozen. I would like to know how long they leave them at 160 degrees without cooking them, thus, I could pasteurize my own & use them in egg nog and Caesar salad dressing. Thank you for your help. - Ann Anderson (3/18/04)
Traditionally, eggs sold to customers in the shell have not been pasteurized. However, new time/temperature pasteurization methods are making this possible. Pasteurized shell eggs are available in some parts of the country, but are not yet available nationwide. Also, the equipment necessary to pasteurize eggs isn't available for home use. It's not possible to pasteurize eggs in the home.
Rather than take a chance of getting sick by trying to pasteurize eggs, try "coddling" them before use. This kills any bacteria on the shell which, if I understand the thing correctly, is where most egg contamination comes from. This is what is done for make Caesar Salad Dressing.
Check out my web page on Coddled Eggs here: http://whatscookingamerica.net/Eggs/CoddledEgg.htm
Also check out
my Q&A page on using raw eggs here:
Linda--Thank you very much. You have answered my question. I am going to share this information with the butcher and others at the store where I shop (Randall's owned by Safeway). Nobody knew how pasteurization on eggs was done. You have a really great web site. I'm so glad I found it and have bookmarked it. Thank you.