What is Pasteurization and Why Does it Matter for Eggs?
Pasteurization is a process of gently heating food to a specific temperature for a set period of time to kill harmful bacteria, like Salmonella, without cooking the product. For eggs, this process significantly reduces the risk of foodborne illness. While all eggs have a small risk of carrying Salmonella, pasteurization provides an added layer of safety, especially for dishes that use raw or undercooked eggs, such as homemade mayonnaise, Caesar salad dressing, or soft-boiled eggs. However, the process is not universally applied to all eggs.
Historically, pasteurizing eggs in their shells was a technological challenge, but advancements have made it possible. Despite this, the process is still not widespread for shell eggs sold in most grocery stores across the United States. Conversely, all commercially produced liquid egg products, like cartons of egg whites or whole eggs, are required by the USDA to be pasteurized for safety.
Are Eggland's Best Shell Eggs Pasteurized?
No, the classic, in-shell Eggland's Best eggs are not pasteurized. They are, however, subject to extensive safety and quality control measures that exceed USDA standards. Eggland's Best emphasizes their commitment to consumer safety through several protocols:
- Comprehensive Vaccination Program: All flocks are vaccinated multiple times against Salmonella and other diseases.
- Sanitization Process: The egg shells are washed in a warm sanitizing solution to destroy external bacterial contamination.
- Strict Audits: Farms and processing plants undergo regular audits and testing by third-party inspectors to ensure compliance with stringent safety programs.
- Quality Control: Eggs are tested internally for freshness and quality, with a zero-tolerance policy for blood spots and strict standards for cracks.
Despite these measures, the company still advises cooking their shell eggs thoroughly until the whites and yolks are firm. This caution is a clear indication that while their quality standards are high, their shell eggs do not undergo the pasteurization process that would make them safe for raw or undercooked consumption.
Eggland's Best Pasteurized Products
While their shell eggs are not pasteurized, Eggland's Best does offer a pasteurized option in their liquid products. This distinction is critical for consumers. Eggland's Best 100% Liquid Egg Whites are pasteurized and can be safely used in recipes that call for uncooked eggs.
Eggland's Best 100% Liquid Egg Whites:
- Made from farm-fresh Eggland's Best shell eggs, with the whites and yolks separated.
- Heated and packaged into easy-pour cartons.
- Safe for use in raw preparations like smoothies, shakes, or salad dressings.
- Important Note: The heating process during pasteurization can affect their whipping properties, making them unsuitable for meringues or angel food cake.
When to Choose Pasteurized Eggs
For most everyday cooking where eggs are fully cooked (scrambling, baking, frying), unpasteurized eggs are perfectly safe when handled properly and cooked to an internal temperature of 160°F. However, pasteurized eggs offer a significant advantage for specific culinary applications and individuals at higher risk of illness. This is especially true for recipes like Caesar dressing, hollandaise sauce, or homemade ice cream, where the eggs are consumed raw or lightly cooked. At-risk populations—including young children, pregnant women, the elderly, and those with weakened immune systems—should always use pasteurized eggs when consuming undercooked dishes.
Comparison: Eggland's Best Shell Eggs vs. Pasteurized Shell Eggs
| Feature | Eggland's Best Shell Eggs | Pasteurized Shell Eggs (e.g., Davidson's Safest Choice) |
|---|---|---|
| Pasteurization Status | No, they are not pasteurized. | Yes, they are heat-treated in their shell. |
| Safety for Raw Use | Not recommended for raw or undercooked consumption; cook thoroughly. | Safe for raw consumption, ideal for sauces, eggnog, and other preparations. |
| Availability | Widely available in most grocery stores. | Less common and may not be available at every store. |
| Foodborne Illness Risk | Small, but non-zero, risk of Salmonella if not fully cooked. | Significantly reduced risk of Salmonella, even when eaten raw. |
| Handling Recommendations | Must be kept refrigerated and cooked thoroughly. | Must be kept refrigerated; coating of food-grade wax helps maintain freshness. |
| Taste/Texture Changes | Retains full, natural texture and flavor. | Some may notice a slightly softer texture or subtle flavor difference. |
Conclusion
Ultimately, Eggland's Best shell eggs are not pasteurized, a fact the company implicitly confirms by recommending thorough cooking. Consumers should not confuse the brand's rigorous quality control and shell sanitization process with full pasteurization. The company's liquid egg white products are, however, pasteurized and safe for raw applications. For home cooks, the decision to use pasteurized eggs depends on the recipe and who will be consuming it. For dishes with raw or undercooked eggs, and especially for vulnerable individuals, opting for a clearly labeled pasteurized egg product is the safest choice.
The Importance of Food Safety Practices
Regardless of whether you choose pasteurized or unpasteurized eggs, proper food handling is paramount. Always store eggs in the refrigerator at 40°F or colder, and wash hands and surfaces that have come into contact with raw egg. Discard any eggs with cracked shells. Cooking foods containing eggs to a safe internal temperature is the most effective way to prevent foodborne illness. For those who prefer runny yolks or raw egg dishes, seeking out certified pasteurized eggs is the most reliable path to food safety. For more information on egg safety, visit the U.S. Food and Drug Administration website.
