Are pasteurized eggs healthy to eat?

November 22, 2025 •

4 min read

According to the Centers for Disease Control and Prevention, raw eggs pose a risk of salmonella infection, which is why vulnerable populations are advised to use pasteurized eggs. This raises the question: are pasteurized eggs healthy to eat for everyone, not just those at higher risk?

Quick Summary

Pasteurized eggs are a safe, convenient, and nutritious alternative to raw eggs, particularly for dishes with little to no cooking. They offer the same essential nutrients as regular eggs, with minimal impact on flavor or texture in most applications, making them a healthy dietary choice.

Key Points

Nutritionally Identical: Pasteurized eggs have the same nutrient profile—including protein, vitamins, and minerals—as regular eggs.
Superior Safety: The heat-treatment process eliminates pathogens like Salmonella, making them safer for raw or undercooked consumption.
Best for Vulnerable Groups: They are highly recommended for young children, pregnant women, the elderly, and immunocompromised individuals.
Minor Texture Differences: The pasteurization process can slightly alter egg whites, making them more watery and difficult to whip into stiff peaks.
Higher Cost, Specific Uses: Pasteurized eggs are typically more expensive and are most valuable for recipes requiring uncooked eggs, where their safety benefits are crucial.
Proper Handling Still Required: Even though they are pasteurized, these eggs must still be refrigerated and handled with good food safety practices to prevent contamination.

What Exactly Are Pasteurized Eggs?

Pasteurization is a heat-treatment process that destroys harmful bacteria, such as Salmonella and Listeria, that can cause foodborne illness. For shell eggs, this involves submerging them in warm water at a precisely controlled temperature (around 130-140°F) for a specified duration. This process is carefully engineered to heat the eggs just enough to eliminate pathogens without cooking the egg inside. The process for liquid egg products is slightly different, involving heating the liquid egg to a specified temperature for a set time. After pasteurization, shell eggs are typically coated with food-grade wax to protect against recontamination and stamped with a 'P' to indicate their status.

Are Pasteurized Eggs Healthy?

From a nutritional standpoint, pasteurized eggs are virtually identical to standard unpasteurized eggs. They contain the same high-quality protein, essential vitamins (A, D, E, K, B12), and minerals (choline, selenium). The pasteurization process does not significantly degrade these nutrients, and the minimal heat exposure means the vast majority of the egg's nutritional profile remains intact.

The primary health benefit of pasteurized eggs is safety. By eliminating the risk of pathogens like Salmonella, they allow for the safe consumption of recipes that use raw or undercooked eggs. This is especially important for at-risk groups, including young children, pregnant women, the elderly, and those with compromised immune systems. While the risk of a contaminated egg is low, the consequences of infection can be severe for these populations. Using pasteurized eggs effectively removes this risk, making certain foods a safe option where they might not be otherwise.

Potential Downsides and Differences

While pasteurized eggs are healthy and safe, there are some minor differences to be aware of:

Texture and Performance: The heat treatment can subtly change the properties of the egg whites. The proteins in pasteurized egg whites may be slightly denatured, which can make them more watery and harder to whip into stiff peaks for meringues or soufflés. If you plan to make a recipe relying on stiffly whipped egg whites, you might need to whip for a longer time or use an acid like cream of tartar to help stabilize them. The whites may also set slightly softer when cooked, though this is often negligible.
Cost and Availability: Pasteurized shell eggs are generally more expensive than regular eggs due to the extra processing step. They can also be harder to find, as they make up a very small percentage of the total eggs sold in the US. However, pasteurized liquid egg products are widely available and cost-effective.
Taste: Some sensitive palates might detect a slight difference in flavor, but for most people, the taste difference is non-existent, especially when cooked or used in a recipe with other ingredients.

Pasteurized vs. Regular Eggs: A Comparison


Feature	Pasteurized Eggs	Regular (Unpasteurized) Eggs
Food Safety	Heat-treated to eliminate Salmonella risk. Safe for raw/undercooked use.	May contain Salmonella. Only safe for consumption when fully cooked to 165°F.
Nutritional Profile	Identical essential vitamins, minerals, and protein.	Identical essential vitamins, minerals, and protein.
Best Use Case	Raw preparations (e.g., mayonnaise, Caesar dressing, eggnog) and for at-risk populations.	Fully cooked dishes (e.g., scrambled, fried, hard-boiled, baked goods).
Texture	Whites can be slightly softer; may take longer to whip to stiff peaks. Yolks are largely unaffected.	Standard texture for cooking and baking. Whites whip to stiff peaks more easily.
Availability	Can be limited for shell eggs; liquid versions are common.	Widely available in all grocery stores.
Cost	More expensive due to processing.	Less expensive than pasteurized shell eggs.

When to Choose Pasteurized Eggs

While regular eggs are perfectly healthy when cooked properly, pasteurized eggs are the superior choice in specific situations:

Raw or Undercooked Dishes: For recipes like homemade mayonnaise, hollandaise sauce, Caesar dressing, meringue, or eggnog that use raw egg, pasteurized eggs provide peace of mind and safety.
Vulnerable Individuals: When cooking for pregnant women, young children, older adults, or those with weakened immune systems, using pasteurized eggs is a critical precaution to prevent foodborne illness, even for cooked items.
Runny Yolks: If you enjoy runny yolks from sunny-side-up, over-easy, or poached eggs, pasteurized eggs eliminate the risk associated with undercooked yolks.

Best Practices for Handling Eggs

Regardless of whether you choose pasteurized or regular eggs, proper food safety practices are essential. Here are a few tips:

Store eggs in the main part of the refrigerator, not the door, where temperatures are more consistent.
Keep your refrigerator at or below 40°F (4°C).
Even with pasteurized eggs, always practice good kitchen hygiene, such as washing hands and surfaces after handling raw food.
Use pasteurized shell eggs within three to five weeks of purchase.
For regular eggs, cook them until both the yolk and white are firm.

Conclusion

So, are pasteurized eggs healthy to eat? The answer is a definitive yes. From a nutritional perspective, they offer all the same vitamins and minerals as their unpasteurized counterparts. Their main advantage lies in food safety, making them a risk-free option for dishes requiring raw or undercooked eggs, and a prudent choice for vulnerable populations. While they may cost a bit more and require minor adjustments for certain baking tasks, the enhanced safety is a significant benefit. Ultimately, your choice depends on your specific cooking needs and health concerns. For peace of mind with raw-egg recipes, pasteurized eggs are a smart, healthy, and safe alternative. For fully cooked dishes, regular eggs are perfectly fine, provided you follow proper cooking and handling procedures. The U.S. Department of Agriculture provides comprehensive guidelines on egg safety [https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table].

Frequently Asked Questions

For most people, there is no noticeable difference in the taste of pasteurized eggs. Some very sensitive palates may detect a minor difference, but this is rare, especially once the egg is cooked or mixed with other ingredients.

Yes, you can use pasteurized eggs in baking. For recipes using whole eggs or yolks, there is no difference. For recipes that require whipped egg whites, like meringues, you may need to whip them for a longer period of time, as the pasteurization process can alter the proteins and make them more watery.

In-shell pasteurization is a carefully controlled process that involves submerging the eggs in a warm water bath. The temperature is precisely maintained (around 130-140°F) for a specific time to kill bacteria without cooking the egg inside.

Anyone preparing dishes with raw or undercooked eggs should use pasteurized eggs. This is especially important for at-risk individuals, including pregnant women, young children, older adults, and those with weakened immune systems, to avoid foodborne illness.

Yes. While the pasteurization process kills bacteria, it also removes a natural protective layer on the shell. As a result, both pasteurized shell eggs and liquid egg products must be kept refrigerated to maintain freshness and prevent spoilage.

Yes, in the United States, all egg products that have been removed from their shells—including liquid whole eggs, whites, and yolks—are required by the USDA to be pasteurized for safety.

Yes, using pasteurized eggs is the safest way to prepare homemade mayonnaise. Since traditional mayonnaise uses raw egg yolks, using pasteurized eggs eliminates the risk of Salmonella contamination.