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Pasturized eggs  

post #1 of 4
12/15/05 at 4:55am
Thread Starter 
In The Curious Cook you list a couple of ways to preheat the egg yolks to avoid the possibility of contamination with salmonella. With using pasturized eggs, it is not necessary, is it?

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post #2 of 4
12/16/05 at 12:50am
That’s right, pasteurized eggs have been heated so as to eliminate any salmonella or other disease bacteria. They can be used ‘raw.’

Harold
post #3 of 4
12/16/05 at 7:20am
As followup: I've never quite been able to get my head around the fact that eggs that have been brought up to the necessary heat for pasteurization remain "raw." Is that because they spend such a brief time at that high heat?
"Notorious stickler" -- The New York Times, January 4, 2004
post #4 of 4
12/17/05 at 9:06am
Good point. Pasteurized eggs are “raw” only in the sense that they are minimally heated to kill bacteria, and are still capable of being further transformed—coagulated—by higher temperatures.

Harold
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