Pasteurized eggs are a great product for anyone who's got special concerns about food safety. But not every grocery store carries them.
Still, pasteurized eggs provide peace of mind when it comes to food safety, particularly when preparing recipes that call for uncooked eggs. And if you're cooking for young kids, pregnant women, the elderly, or anyone with a compromised immune system, the safety you get with using pasteurized eggs might be worth the flavor trade-off.
All things considered, I give them five stars for safety and peace of mind, and three stars for flavor — four stars overall.
Pasteurized Eggs: Pros & Cons
And two, even when preparing cooked eggs, you run the risk of cross-contamination. A little speck of raw egg on your hands or cutting board can be transferred to something else and ultimately make someone sick.
The solution is to use pasteurized eggs. Pasteurized eggs are gently heated in their shells, just enough to kill the bacteria but not enough to actually cook the egg, making them safe to use in any recipe that calls for uncooked or partially cooked eggs. Note that poached eggs and eggs prepared over-easy or sunnyside-up aren't fully cooked.
Moreover, because of cross-contamination risk, if you're cooking for someone in one of the categories mentioned above, you might want to use pasteurized eggs anyway.
Safest Choice Pasteurized Eggs
That's where Safest Choice eggs come in. For a long time, the only pasteurized egg products that were available to consumers were liquid eggs or liquid egg whites. It was difficult, if not impossible, to find pasteurized shell eggs in a normal grocery store.
And while Safest Choice eggs aren't available everywhere, they are getting their products into more and more stores across the country. And they'll send you some coupons if you fill out a survey on their web site. (I never actually got my coupons, so I can't totally vouch for that, but they say they'll send you some.)
In any case, if you're into food safety, Safest Choice seems to be a company that genuinely shares your concerns.
That's the good news.
The slightly less-than-amazing news is that the eggs don't taste that great. Or rather, they taste okay, if a little bit flat or bland. That eggy flavor you want from an egg was a little thinned-out somehow. Maybe you wouldn't notice the difference. A little salt will help, in any case.
The bigger issue to me was one of texture.
"Mushy" is not a nice word to use for describing eggs, but it's the word that comes to mind. The eggs just weren't as firm as regular fresh eggs — they definitely lacked some of that "bite" you expect from a properly cooked, fluffy scrambled egg.
Another problem is that pasteurized eggs are terrible for preparations where you want to whip the egg whites to get stiff peaks. The pasteurization process affects the ability of the proteins in the eggs to get firm. Unfortunately, that's just the reality of pasteurized eggs.
The obvious solution is to use regular eggs for cooked egg recipes, and use pasteurized eggs for sauces and other recipes that call for raw eggs. That's unless you're cooking for someone in one of those high-risk groups I talked about before, in which case, safety trumps flavor.