How We Pasteurize Eggs
- We start with clean, farm-fresh eggs from USDA approved, certified and inspected farms. Hens at these family-owned and operated farms are fed diets that are free of hormones, antibiotics, and animal by-products. All eggs reach us within hours of being laid.
- The eggs are then submerged in all-natural water bath, where computer-controlled temperature zones monitor and assure accurate pasteurization.
- The combination of time and temperature heats the eggs in their shells to the exact temperature needed to destroy all bacteria, exceeding established food safety standards—without cooking the egg.
- After pasteurization, the eggs are sealed with an FDA-approved, food-grade wax coating to prevent contamination and preserve product freshness.
- After pasteurization, the eggs are dried, cooled, and then stamped with a , which identifies them as pasteurized by the Safest Choice™ precision-pasteurization process.
- The newly marked safe eggs are packaged in retail or foodservice packs, dated, labeled, and stored under refrigeration below 45°F.
Keep your family safe! Safest Choice™ egg pasteurization eliminates the risk of Salmonella bacteria and viruses like Avian influenza.
You can count on Safest Choice™ for the highest quality pasteurized eggs available anywhere in the US. In fact, Safest Choice™ Pasteurized Eggs have earned the ACF Seal of Approval for culinary performance.
The Safest Choice™ pasteurization facilities and production are managed under controlled HACCP (rigorous food safety) procedures, adhering to defined Standard Operating Procedures (SOPs) and Good Manufacturing Practices (GMPs) for safe food processing. They also have Orthodox Union Kosher approval.
FAQs about Pasteurized Eggs
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.
Can I pasteurize my own eggs at home?
The USDA says no, as the precision equipment to do so is not available for home use. 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 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.