Release time：2023-10-12 Number of views: 37
If you make a lot of sauces or desserts in-house, then you know that many recipes call for raw or soft-boiled eggs. It's easy to whip egg yolks into mayonnaise without thinking about it, but eating raw eggs can be risky because of the possible presence of harmful bacteria such as salmonella. That's where pasteurized eggs come in.
Pasteurization is the process of gently heating food to kill any bacteria that can cause foodborne illness. It is commonly used in the food industry to produce products such as milk, wine and eggs that are safe to eat.
Pasteurizing eggs involves dipping the eggs in a warm bath and carefully controlling the time and temperature. This process eliminates any bacteria that may be present without having to boil the eggs. No matter what process is used to pasteurize eggs, it must be approved by the U.S. Food and Drug Administration (FDA). This means pasteurized eggs are safer in recipes that call for undercooked or parboiled eggs, such as homemade Caesar sauce or classic French meringues.
The difference between pasteurized and unpasteurized eggs is that pasteurized eggs are heat treated to kill harmful bacteria. Unpasteurized eggs have not been heat treated and can still retain such bacteria, such as Salmonella. This makes pasteurized eggs safer than unpasteurized eggs, especially for vulnerable groups such as children, pregnant women, and the elderly.
According to the U.S. Department of Agriculture, all egg products (egg liquids that have been removed from the shell, such as egg whites) are pasteurized, but not all eggs in the shell are pasteurized. In fact, less than 3% of eggs in the shell in the United States are pasteurized.
Organic eggs come from chickens raised on a diet free of pesticides, synthetic fertilizers, hormones and antibiotics. Therefore, "organic" refers only to the food consumed by the hen, not to the heat-treated pasteurized eggs. To find out if organic eggs in the shell have been pasteurized, check the carton. Otherwise, any organic egg product must follow the USDA standards for all pasteurized egg products.
Pasture eggs refer to the hen's living environment: green pastures, fresh air, sunlight, and an active lifestyle. This is not directly related to pasteurized eggs. To find out if pasture-raised eggs in the shell have been pasteurized, check the egg carton. Otherwise, any pasture-raised egg products must follow the USDA standards for all pasteurized egg products.
Cage-free eggs refer to a roaming environment for hens, usually a crowded coop with no room to spread their wings. Cage-free eggs are not directly converted to pasteurized eggs. To find out if your cage-free eggs in the shell have been pasteurized, be sure to check the carton. Any cage-free egg product must follow the USDA standards for all pasteurized egg products.
Eggs in the shell after pasteurization can be stored in the refrigerator for three to five weeks. Unopened pasteurized egg products can be stored for 10 days, but should be used within three days of opening.
Understanding how to properly dispose of eggs is crucial to ensuring the safety of guests, and storage plays a huge role. Store eggs in the coldest part of the refrigerator and make sure the refrigerator is always set to 40 degrees Fahrenheit to keep food out of the danger zone. Never store eggs or egg products inside the refrigerator door where the temperature fluctuates frequently.
Yes, both shell eggs and liquid pasteurized eggs need to be refrigerated. While the pasteurization process helps eliminate bacteria, it also eliminates the shelf-life stability of eggs in the shell.
Pasteurized eggs can be left at room temperature for up to two hours. However, if the temperature exceeds 90 degrees Fahrenheit, pasteurized eggs can only be stored for a maximum of one hour.
The next time you're in the kitchen and the recipe calls for raw or soft-boiled eggs, consider using pasteurized eggs. This is an easy way to ensure that your dishes are not only delicious but also safe to eat.