Finding Pasteurized Eggs in the Grocery Store
Yes, you can absolutely buy pasteurized eggs at the grocery store, though where you find them depends on the format. Most consumers will encounter two main types: liquid egg products sold in cartons and pasteurized shell eggs.
Where to Look for Liquid Pasteurized Eggs
Liquid pasteurized eggs are the most common and easiest type to find. They are a staple in the refrigerated dairy and egg aisle of nearly all major grocery stores, often alongside regular eggs and egg substitutes. They typically come in cartons or jugs and are available as:
- Whole eggs: A blended mix of whites and yolks, ready to pour and use.
- Egg whites: For recipes that require only the whites, like meringues or certain cocktails.
- Egg yolks: Used in rich sauces or custards.
These products are required by the USDA to be pasteurized for safety. Brands like Egg Beaters and various store brands offer these products. You might also find them in the bakery section of some supermarkets, used for convenience in large-scale baking.
Finding Pasteurized In-Shell Eggs
Pasteurized shell eggs, which have undergone a specialized hot water immersion process, are less common but are still available in some grocery stores. To find these:
- Check the label: Look for cartons explicitly marked with the word "pasteurized". The manufacturer name might also be a clue, such as Davidson's Safest Choice Eggs.
- Look for the 'P': Some commercially pasteurized shell eggs are stamped with a small blue or red 'P' in a circle to distinguish them from regular eggs.
- Search specialty stores: Health food stores, natural grocers, or larger supermarket chains are more likely to stock these specialty items. You can also check online grocery platforms like Amazon Fresh.
Why Choose Pasteurized Eggs?
The primary benefit of using pasteurized eggs is significantly reduced risk of foodborne illness, particularly from Salmonella. This makes them an important ingredient for specific recipes and for certain demographics.
For Raw and Undercooked Recipes
Using raw or lightly cooked eggs in recipes like homemade mayonnaise, hollandaise sauce, Caesar dressing, or certain desserts poses a small but real risk. Pasteurized eggs eliminate this concern entirely, allowing you to enjoy these dishes safely without extensive cooking.
For At-Risk Populations
For individuals with weakened immune systems, pregnant women, the elderly, and young children, the risk of severe illness from foodborne pathogens is heightened. Health authorities recommend using pasteurized eggs when serving these groups to ensure maximum safety. This includes using them in any dish where eggs may not be fully cooked.
How Pasteurization Affects Eggs
While pasteurization is a beneficial food safety measure, it can subtly alter the egg's properties due to the gentle heat treatment. The texture and structure of the egg white can be affected more than the yolk.
- Runnier whites: Pasteurized egg whites may be slightly looser and more watery than their unpasteurized counterparts.
- Whipping challenges: Because the heat process alters the protein structure, it can take longer to whip pasteurized egg whites to stiff peaks for meringues or soufflés. Using cream of tartar can help stabilize them.
- Yolk performance: Pasteurized yolks are largely unaffected and work just as well as unpasteurized yolks for enriching sauces and emulsions.
Pasteurization vs. Regular Eggs: A Comparison
| Feature | Pasteurized Eggs | Unpasteurized (Regular) Eggs |
|---|---|---|
| Food Safety | Gently heat-treated to eliminate pathogens like Salmonella. Recommended for high-risk individuals. | Potential for Salmonella contamination, though risk is low. Must be cooked thoroughly to kill bacteria. |
| Availability | Liquid products are widely available. In-shell varieties are less common and may require checking specialty stores. | Widely available in all grocery stores. The standard, most common choice. |
| Taste/Texture | May have slightly runnier whites and a subtle flavor difference, although often negligible. Can be more difficult to whip. | Standard taste and texture. Whips to firm peaks more easily. |
| Best For | Recipes using raw or undercooked eggs (mayo, dressings). Serving at-risk populations. | Recipes requiring fully cooked eggs (scrambles, baking). High-volume whipping (meringue) where time is a factor. |
| Cost | Typically more expensive due to the specialized processing involved. | Generally less expensive than pasteurized alternatives. |
How to Identify and Store Pasteurized Eggs
In addition to checking for the specific "pasteurized" label on cartons, commercially pasteurized shell eggs may also carry a "P" stamp. Liquid products will be clearly labeled as "pasteurized" and often list the ingredients. When storing, always keep both in-shell and liquid pasteurized eggs refrigerated below 45°F (7°C) to maintain their quality and safety.
Conclusion
Yes, you can buy pasteurized eggs at the grocery store, and they are an invaluable tool for ensuring food safety, particularly for raw or lightly cooked recipes and for those with compromised immunity. While they may require an extra moment to locate in the store and can carry a slightly higher price tag, the peace of mind they offer is often well worth the effort. For everyday cooked dishes, regular eggs remain a perfectly safe and affordable option, as long as they are handled and cooked thoroughly. When in doubt, checking the label is your best bet for finding the right egg product for your needs.
Further Reading
For more information on egg safety, visit the official page from the U.S. Food and Drug Administration (FDA) at https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/assuring-safety-eggs-and-menu-and-deli-items-made-raw-shell-eggs.
