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.
"Pasteurized" refers to a heat-treatment for safety. "Pasture Raised" refers to how the chickens are raised (outdoors). They are different things and similar-sounding — always look for the word "pasteurized" on the carton.
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.