Ingredients
What are pasteurized eggs and when should I use them?
The short answer. Pasteurized eggs have been gently heated to kill bacteria such as salmonella without cooking the egg, so they are safer in lightly cooked dishes.
Use them for soft scrambled eggs, molten chocolate cakes or any dish where the egg stays runny, especially when serving anyone pregnant, elderly, very young or with a weakened immune system.
They are sold in cartons in the refrigerated egg section.
Where it shows up in our recipes
Question
Do they cook the same as regular eggs?
Yes, for most recipes. Some very delicate preparations behave slightly differently.