Hello my dear readers,
And since Easter is nearby, let’s discuss about eggs.
Well, maybe for you is something very common but for me it is the first time that I’ve heard about pasteurized eggs.
Wait, what?
Really, I’ve never heard of them until one day I’ve looked in the fridge and I’ve noticed something strange with the eggs, they had a P stamped on them and I’ve asked my husband what eggs did he bought?
Then he told me: are pasteurized eggs!
What?
What are pasteurized eggs?
Time for a quick search
It seems that pasteurized eggs are very common in the US.
Their Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food and to be sold they have to be pasteurized to reduce the food-borne illness or food poisoning for that dishes that are not cooked or are only lightly cooked such as carbonara (which is done with raw eggs) or Benedict eggs which are lightly cooked.
To limit the risk of the illness that can be produced by contaminated food, the products must be pasteurized, meaning heating the products to a specified temperature for a specified period.
Oh well, I guess the eggs that I find here are naturally pasteurized as very often are kept outside of the fridge and the temperature is always around 27 degrees Celsius (80.6 degrees Fahrenheit).
Actually before coming to Singapore, I’ve never seen the eggs outside of the fridge but seems they know better 😉
However, for majority of countries seems the eggs are all pasteurized, it is the norm…honestly I even did not know 🤔
Difference between the normal eggs and pasteurized eggs?
Some are saying that the pasteurized eggs are not so tasty and makes your scrambles eggs less fluffy but honestly I did not feel or see any difference at all.
It looks the same and tastes the same to me!
It is true that I did not used them for baking so I don’t know how the egg whites behave when you try to whip them though…
Have you used pasteurized eggs? What do you think?
Wish you a wonderful day!
And please stay at home and stay safe!
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Love, R
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