1. Where can I find your eggs?
2. What is pasteurization and is it safe?
3. What benefits do your eggs give me since they cost more than non-pasteurized shell eggs?
4. Aren't all shell eggs pasteurized?
5. How do you pasteurize a shell egg without cooking it?
6. What tests or verification do you use to be sure all eggs are pasteurized?
7. How do shell eggs become contaminated with Salmonella?
8. Can you tell which eggs have salmonella by looking at them?
9. How often does a shell egg contain Salmonella?
10. Who is at risk for food borne illness caused by Salmonella?
11. Can pasteurized shell eggs be contaminated with Salmonella?
12. Will your eggs be safe to eat if Bird Flu hits?
13. Are your eggs safe to eat raw?
14. Your eggs don't always whip up like normal eggs. What can I do to get them to whip up better?
15. Why do you use a wax coating on your eggs?
16. What is the Circle P stamped on your eggs?
17. Why would I use your eggs when I can use liquid eggs that are pasteurized?
18. Why don't other companies pasteurize their eggs?
19. Where do you get the eggs you pasteurize?
20. What do your hens eat?
21. Are your hens fed hormones?
22. Are your hens cage-free?
23. Are your eggs fertile?
24. Why are the yolks in your eggs brighter yellow than other eggs?
25. How long can I keep your eggs un-refrigerated?
26. What do the dates on your carton mean?
27. How long are the eggs good for after the sell by date?
28. How should I store your eggs?
29. Do your eggs contain the same nutrients as do other eggs?
30. In what sizes do you offer Davidson's Safest Choice® Pasteurized Shell Eggs?
31. Can I have some coupons?
32. Is there a nutritional difference between brown eggs and white eggs?
33. Are eggs fattening?
34. What causes blood spots in shell eggs?
35. What causes an egg white to be cloudy?
36. What are the stringy white pieces in egg whites?
37. Why are some hard-cooked eggs difficult to peel?
38. Why do some hard-cooked eggs have a greenish ring around the yolk?
39. Why do scrambled eggs turn green in a steam table pan?

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 proven to have protected our food supply from dangerous bacteria for many years. Everyday items that are pasteurized include milk, cheese and juice.

What benefits do your eggs give me since they cost more than non-pasteurized shell eggs?
Because Davidson's Safest Choice® eggs are pasteurized, we've eliminated all harmful Salmonella bacteria and viruses. This means you can prepare our eggs any way you'd like, and you don't have to worry about egg-related cross contamination in your kitchen. Why risk getting yourself, family or friends sick if you can guarantee Salmonella-free eggs for just a few pennies more? If you're a foodservice operator, you can't afford NOT to use pasteurized shell eggs. You want to take the best care of your guests. Foodborne bacteria and viruses cause approximately 76 million illnesses every year, resulting not only in sick diners but also lawsuits and negative PR.

Aren't all shell eggs pasteurized?
No. Liquid eggs are pasteurized, but the shell eggs you buy at the grocery store or through foodservice are NOT pasteurized. The pasteurization of shell eggs is a fairly new technology and has been available to restaurants and retail only recently. It is important to request that restaurants use pasteurized eggs. You can identify a pasteurized shell egg by the red Circle P stamped on the shell.

How do you pasteurize a shell egg without cooking it?
It's a combination of time and temperature. At National Pasteurized Eggs, Inc., we put our farm-fresh eggs through a giant all-natural water bath for just under one hour. The key is the preciseness of the computer controlled bath which ensures FDA standards for pasteurization, destroying the 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.

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 by National Pasteurized Eggs, Inc. has been specifically adopted to shell eggs. The time and temperature protocols and process steps, as well as pre and post pasteurization are all monitored by computer and all processes are verified and approved by Silliker Labs. All NPE facilities maintain detailed quality assurance and HACCP programs.

How do shell eggs become contaminated with Salmonella?
Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Salmonella enteritidis (Se) silently infects the ovaries of seemingly healthy hens and contaminates the eggs before the shells are formed.

Can you tell which eggs have Salmonella by looking at them?
No. You can't tell since the bacteria enter through the ovaries and are inside the eggs. Color, size, shape, texture and taste have no bearing on whether the egg has Salmonella inside.

How often does a shell egg contain Salmonella?
According to the CDC, 1 in 10,000 eggs contain Salmonella. If you consider most egg dishes are made with at least 2 eggs, that's 1 in 5,000 egg dishes that potentially contain Salmonella. This however is a national average. The risk could be increased in flocks that have a greater number of hens that are carrying Salmonella and less in the farms with hens that are not.

Who is at risk for foodborne illness caused by Salmonella?
Everyone is at risk for egg-related Salmonellosis, but the elderly, small children, pregnant women and persons with weakened immune systems are at increased risk for serious illness. In these people, even a relatively limited exposure to Salmonella bacteria can cause severe illness or even death.

Can pasteurized shell eggs be contaminated with Salmonella?
No. Pasteurization destroys all harmful Salmonella bacteria and viruses.

Will your eggs be safe to eat if bird flu hits the U.S.?
Yes, our pasteurization process kills all bacteria and viruses. Studies have been published by Dr. Swayne of the USDA and the World Health Organization verifying that the time and temperature protocols of pasteurization for liquid and shell eggs will destroy Avian influenza (bird flu virus).

Are your eggs safe to eat raw?
Yes! You can safely enjoy Davidson's Safest Choice® Pasteurized Shell Eggs any way you'd like, even raw!

Sometimes your eggs don't whip up like normal eggs. What can I do to get them to whip up better?
Occasionally, the egg whites that have been pasteurized will not whip up as well due to the heat used in the process. To correct this try adding an extra egg white or up to a teaspoon of cream of tartar. As with all eggs, the fresher the egg, the easier it will whip up. A couple of other tricks that will help include using stainless steel mixing bowls and a whisk attachment on home mixers.

Why do you use a wax coating on your eggs?
We apply a thin layer of food grade wax to seal in the freshness of our egg and to further keep out any harmful bacteria the eggs could encounter once they leave our facility. This wax coating is barely noticeable and completely safe.

What is the red Circle P stamped on your eggs?
The red Circle P is the symbol we use to differentiate the eggs at the end of the pasteurization process. Always look for the red Circle P and you'll know the egg you're using has been pasteurized and thus is safe for any person or application.

Why would I use your eggs when I can use liquid eggs that are pasteurized?
Liquid eggs are also pasteurized, thus safe for many applications in place of regular shell eggs. However, with liquid eggs, you cannot prepare fried eggs over easy or sunny-side up, nor can you poach or soft boil liquid eggs. Many culinary techniques cannot be performed with liquid eggs. Pasteurized shell eggs are great to use when you can't compromise a recipe that calls for real shell eggs. Pasteurized shell eggs are also a simplified and exact measure as many recipes call for number of eggs, not ounces or cups of eggs.

Why don't other companies pasteurize their eggs?
It took National Pasteurized Eggs, Inc. 10 years and millions of dollars to develop our pasteurization technology. No other company invested the time or capital to develop this technology or its precision. NPE owns the patent, has perfected the process and has made the large scale production possible.

Where do you get the eggs you pasteurize?
All of NPE's eggs arrive within 48 hours from family owned and operated, USDA inspected farms.

What do your hens eat?
The hens that lay our eggs are fed a corn and soy based diet which contains no animal by-products or animal fats.

Are your hens fed hormones?
No. Our farms do not use hormones for any of their hens.

Are your hens cage-free?
No. The hens that lay our eggs are kept in a housing system that adheres to the strict guidelines of the United Egg Producer Animal Welfare Plan (www.unitedegg.org/animal_care.aspx). The term "cage free" is a hot phrase in the egg industry. However, after much research, we have found that both pros and cons exist for cage free hens and eggs. By keeping our hens enclosed, we provide them a sanitary location where they are safe from other animals, disease, weather and each other.

Are your eggs fertile?
No. Generic shell eggs are not fertile. They are the reproductive product of the laying hen that has not had contact with a male rooster. Eggs that are sold as fertile eggs signify that a rooster was present when the eggs were laid and can be incubated and possibly developed into chicks. Fertile eggs are not more nutritious than non-fertile eggs, do not keep as well as non-fertile eggs and are more expensive to produce. Fertile eggs may contain a small amount of male hormone, but there are no known advantages.

Why are the yolks in your eggs brighter yellow than other eggs?
The color of the egg yolk is dependent upon the feed of the hen. The corn & soy based vegetarian diet we feed our hens helps create the deep yellow yolk.

How long can I keep your eggs un-refrigerated?
We recommend our eggs be kept refrigerated as our tests show the quality and functionality of the egg benefits from refrigeration over time. If eggs have been kept out of refrigeration we recommend you return them to refrigeration within 8 hours to insure the original shelf life.

What do the dates on your carton mean?
Davidson's Safest Choice® Pasteurized Shell Eggs are labeled with a "Best By" date which means the eggs will have their best quality before this date. However, our eggs are safe to eat 6-8 weeks after this “Best By” date. In the states of Florida, and Illinois, there is also a "Sell By" date which is 45 days after the date we pasteurize the eggs. Our eggs are safe to eat 6-8 weeks after this "Best By" date. In the state of California, there is also a "Sell By" date. This date is 30 days after the date we pasteurize the eggs. Our eggs are safe to eat 6-8 weeks after this "Best By" date.

How long are the eggs good for after the sell by date?
Davidson's Safest Choice® Pasteurized Shell Eggs are good for 6-8 weeks after the sell by date. You can safely eat pasteurized shell eggs after this period of time; however, they will not have the same farm-fresh taste and will not cook up as nicely as fresh eggs during their shelf life.

How should I store your eggs?
Keep Davidson’s Safest Choice® Pasteurized Shell Eggs in your refrigerator. It’s always best to store eggs in the carton they were purchased in rather than taking them out of the carton and placing them in a pre-formed space in your refrigerator door. This will alleviate cracking and keep your eggs from absorbing refrigerator odors.

Do your eggs contain the same nutrients as do other eggs?
Yes. By pasteurizing our eggs, we do not change any of the nutritional value. Our eggs contain the same great nutritional benefits as non-pasteurized eggs.

In what sizes do you offer Davidson's Safest Choice® Pasteurized Shell Eggs?
Currently, we offer Davidson's Safest Choice® Pasteurized Shell Eggs these ways:

• In Retail you can buy our eggs as Large, 1 dozen per pack
• In Foodservice you can buy our eggs as Medium, Large or Extra Large in 15 dozen cases packed loose in foodservice flats.

Is there a nutritional difference between brown eggs and white eggs?
No. Brown and white eggs have the same nutritional value. The variance in shell color is determined by the breed of hen laying the egg. White hens produce white eggs and brown/red hens produce brown eggs. Generally, brown/red hens are larger and require more feed; therefore brown eggs may be more expensive.

Are eggs fattening?
NO, a large egg only supplies 75 calories which is very little considering the nutrition and satisfaction from hunger that an egg provides.

What causes blood spots in shell eggs?
Occasionally, a small blood spot will appear in an egg yolk. This actually indicates an extremely fresh egg. This does NOT indicate a fertile egg, but rather a ruptured capillary on the yolk surface during the egg formation. These eggs are safe to eat and the blood spot can be removed with a knife for appearance sake.

What causes an egg white to be cloudy?
Cloudiness in an egg white is another sign of freshness. This happens when carbon dioxide has not had time to escape and is present inside the shell. Eggs that are pasteurized will have a more cloudy albumen (egg white) due to the heat process that remains throughout the shelf life while cloudiness of a non-pasteurized egg usually dissipates in 3-10 days.

What are the stringy white pieces in egg whites?
These rope-like strands of egg white, called chalazae (ka-LAY-zee) are not imperfections or beginning embryos but a natural, edible part of the egg. They keep the yolk centered in the thick white. This is another sign of freshness because as the egg ages, the chalazae becomes less noticeable.

Why are some hard-cooked eggs difficult to peel?
The fresher the egg, the more difficult it will be to peel.

Why do some hard-cooked eggs have a greenish ring around the yolk?
This harmless ring is caused by an iron and sulfur compound that is created when eggs are overcooked or not cooled quickly. This green color is also found when eggs are scrambled at too high of temperatures.

Why do scrambled eggs turn green in a steam table pan?
Small batches is the key to avoid, so that way parts of the eggs don’t get over cooked and continually turned while the balance cooks.   Placing the eggs in a steam table to sit after cooking causes more heat which makes it worse.