pasteurized eggs
Salmonella-safe cooking ingredient
Pasteurized eggs have been heat-treated to kill bacteria, especially salmonella, while keeping the egg raw.
The process heats eggs just enough to destroy pathogens without cooking them.
Pasteurized eggs are used in recipes calling for raw or undercooked eggs—Caesar dressing, homemade mayonnaise, hollandaise—where food safety is a concern: I use pasteurized eggs for my tiramisu.
- mayonnaiseEmulsified egg-oil spread
- SalmonellaRod-shaped food-poisoning bacterium
- tiramisuLayered Italian coffee dessert
- eggnogSweetened dairy holiday drink
- heat treatmentThermal processing of materials
mousse · FDA guidelines · protein content · custard · hollandaise sauce · foodborne illness · food hygiene · cookie dough · egg wash · breakfast sandwich · sterilization · cholesterol levels · calorie count · aioli · Caesar salad
- eggschicken egg, duck egg, Easter egg, yolk, hard-boiled
- egg preservationrefrigeration, pickling, freezing, salting, curing
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