Pasteurized vs. conventional eggs: Nutrition and health effects explained
Pasteurized vs. conventional eggs: Nutrition and health effects explai…
3 months ago
MSNSupradeep Dutta
Unscrambling egg terminology: 🫗 "Egg products” – think liquid eggs – are a staple in professional kitchens and your fridge. They’re pasteurized to kill bacteria, making them essential for everything from scrambled eggs to key lime pie. 🥚 Shell eggs – yes, you guessed it, eggs still in their shells – may not be pasteurized, posing a Salmonella risk if eaten raw or undercooked. Learn more: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs #NationalEggMonth #FoodSafety
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Today in the test kitchen Deputy Food Editor Andrea Geary explains why she’s pasteurizing eggs to develop her next recipe: broccoli Caesar salad. Commercial foods like mayonnaise often use pasteurized eggs, which improves their food safety. In contrast, homemade versions are typically made with unpasteurized raw eggs, which can pose food safety risks and result in a shorter shelf life in the refrigerator. | America's Test Kitchen
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