What are pasteurized eggs?

pasteurized eggs of shells are eggs that have been treated to eliminate harmful bacteria such as Salmonella, along with zoonotic viruses such as bird flu. Companies that pasteurize their eggs say they behave and taste just like conventional eggs in recipes, but are safer because the risk of the disease has been removed or at least significantly reduced. Eggs that have been pasteurized before sale are commonly marked with a special stamp, so it is very easy to recognize and identifiable. It is most commonly used to treat milk to make it safe to drink and prolong durability and is also used to treat various eggs. The application of this egg -sold technology sold and in its shells began at the end of the 20th century in Europe before spreading to other regions of the world.

The production of pasteurized eggs of Jetrochu complex. The aim is to kill any harmful bacteria or viruses in eggs and on eggs without cooked eggs and require thatE special equipment with very accurate temperatures and timing mechanisms. For this reason it is not possible at home.

Because these eggs have been pasteurized, they can be used in any way the cook wants. Many chefs avoid using raw eggs in foods from fear of food transmitted. Pasteurized products eliminate this risk and allow cooks to produce things like egg nog and caesar in a traditional way, with raw eggs rather than partially boiled eggs or egg exchange. Of course, they can also cook in baked goods, mixed eggs, quiches, etc.

According to the Ministry of Agriculture of the United States, no one should eat raw eggs, especially pregnant women, young children, older and people with depressive immune systems. Salmonella and other bacteria can be found both inside the egg and on the shell itself, which makes it difficult to prevent; It is also important that chefsIn the kitchen they carefully mastered raw eggs to prevent cross contamination. However, the pasteurized shell is safe to eat when they are raw.