What is pasteurization and is it safe?
Pasteurization is the use of heat to destroy bacteria and viruses. The methods used in pasteurization are safe and have protected our food supply from dangerous bacteria for many years. Everyday items that are pasteurized include milk, cheese, and juice. Find out more about pasteurization.
Aren't all eggs pasteurized?
No. Liquid eggs are pasteurized, but the majority of eggs you buy at the grocery store are NOT pasteurized. You can identify a Safest Choice™ precision-pasteurized egg by the red Circle P stamped on the shell.
How do you pasteurize an egg without cooking it?
It's a combination of time and temperature. We use an all-natural water bath. It destroys bacteria and viruses without cooking the eggs. The constant movement of our eggs and water while in the bath is a key component in assuring the eggs don't cook. Find out how eggs are pasteurized.
What tests or verification do you use to be sure all eggs are pasteurized?
Pasteurization is a proven science that dates back to the reign of Napoleon. The patented technology used for Safest Choice™ Pasteurized Eggs has been specifically adopted to eggs. The time and temperature protocols and process steps, as well as pre- and post pasteurization, are all monitored by computer.
Can I pasteurize my own eggs at home?
No, sorry. This is a misconception. See more in our Egg Myths section.
How do pasteurized eggs compare in taste and quality?
If you're serious about culinary quality, you'll be happy to know that Safest Choice™ Pasteurized Eggs have earned the prestigious American Culinary Federation Seal of Approval in 2010. The ACF applied rigorous testing criteria to the eggs, evaluating for application, physical properties, performance, and more—testing for a variety of cooking and baking applications.
The Chicago Tribune put NPE's Safest Choice™ Pasteurized Eggs to the test against other eggs, as reported on September 8, 2010 in an egg fry-off. "In two of the three rounds, we liked NPE's [Safest Choice™] flavor better," reported Jennifer Day. The article also noted, Rudy Speckamp, a certified master chef at the Culinary Institute of America, said he especially prefers pasteurized eggs when the recipe calls for undercooking them. Read the taste-test article.