A frequently asked question Safest Choice gets is, “Do your egg whites not whip since they are pasteurized?” While they do take longer and may need cream of tartar or lemon juice to aid the process, they do whip! Because of the warm water bath the whites in our pasteurized eggs have tightened and some acidity helps to counteract that. This is where the squeeze of lemon juice or a pinch of cream of tartar help. Other tips include allowing eggs to come to room temperature and using a clean metal bowl and a mixer with a whip attachment.
Below is the link to our You Tube video we created to show how it is done.