Pasteurized Eggs Guide

What are pasteurized eggs?

Pasteurized eggs are eggs that have been heated to a temperature high enough to kill Salmonella, but low enough not to cook the egg itself. Typically, this is a low-temperature heat treatment of about 54–60°C (130–140°F) for one hour or more. They look and taste like regular eggs and can be used safely in recipes that call for raw or undercooked eggs.

When should I use them?

Any recipe that calls for raw or undercooked eggs:

• Tiramisu
• Carbonara
• Hollandaise sauce / Eggs Benedict
• Caesar salad dressing
• Homemade mayonnaise
• Homemade ice cream / Mousse
• Soft-boiled or sunny-side-up eggs (especially for high-risk groups)

Why is this important?

According to the FDA, raw or undercooked eggs can carry Salmonella. Pasteurized eggs are recommended especially for:

• Pregnant women
• Children under 5
• Adults 65 and older
• Anyone with weakened immunity

Where do I get them?

Look for "pasteurized" on the carton at major U.S. grocery stores. They are typically sold next to regular eggs.

Can I pasteurize at home?

Yes, with a sous vide / immersion circulator. (Outside the scope of this guide — see external tutorials.)

What if I can't get pasteurized eggs?

If pasteurized eggs are unavailable, you can substitute by heating eggs to 70°C (158°F) for one minute or more, or by applying an equivalent thermal pasteurization process. Otherwise, modify the recipe to fully cook the eggs, or skip the recipe if cooking for high-risk individuals.