National Pasteurized Eggs
 

Testimonials

“Avamere Court at Keizer December of 2007, our Residential Care and Independent living buildings had reported individual cases of salmonella and were hospitalized. Avamere Court at Keizer is a large healthcare campus and we have a skilled building and LTC/memory care as well. We have a central kitchen for all buildings, so food is kept in the same storage areas, and we use one central freezer and walk in. Since both residents were hospitalized and they both had one common denominator our kitchen, the health department was notified and they came to inspect our kitchen. All I can say is thank goodness for Davidson’s pasteurized eggs, I had just recently started buying your Davidson’s Pasteurized Shell Eggs on December 1, 2007. When the health inspector came in he looked in my reach in and in the walk in when he saw that the shell eggs were pasteurized, he said that we were not the problem, congratulated us on using your pasteurized eggs and left, he spent maybe five minutes total in my kitchen. They found out later that the contamination came from a local restaurant that they had both eaten at.  I tell everyone about Davidson’s pasteurized shell eggs and since I am the president of the Oregon Dietary Managers Association I recommend Davidson’s pasteurized eggs to all our members. I love your product and as long as it’s available you will have me as a loyal customer.”
            Shirley A. Boehmer, CDM, CFPP
            Culinary Arts Directory
            Avamere Court at Keizer

 

"In our discussions with residents, they often ask us to offer more egg options, such as those prepared poached or sunny side up. We are pleased to honor this request and provide residents with even more choice -- one of the hallmarks of Sunrise's leading senior living services."
            Daniel Schwartz
            Senior vice president of North American Operations for Sunrise Senior Living, Inc.

 

"One of the main reasons I use National Pasteurized Eggs is that they can be kept at room temperature for up to four hours without compromising the quality or safety of the product. Once I compared these eggs side-by-side with non-pasteurized shell eggs, my mind was made up. I ordered NPE the next day."
Executive Chef Scott LaCrosse
California Capitol Chef's Association: Sergeant at Arms
Radisson Hotel Sacramento
 
 
"I've been using the Davidson's Eggs since July of 2001 for my daughter who needs to have a supplement of 2 raw egg yolks every day because of her syndrome. She has Smith-Lemli-Opitz Syndrome which means her body doesn't produce cholesterol correctly. These eggs were the only safe ones we found, that we could separate. They look just like real eggs. We use them all the time now and not just raw, they are good anyway you use them. Sometimes they are hard to get and I literally hoard them. My son just loves eggs and he was eating them like they were going out of style because we had so many in our refrigerator."
Pam Scott
Mother of an SLO Child

 

"I very much appreciate what you've done, by pasteurizing real eggs in their shell. I have an elderly father who adores eggs cooked lightly, like sunny side up, soft boiled and lightly poached. For years he has not been able to eat eggs his favorite way for fear of food poisoning, which at his age could be deadly. I am so happy to be able to cook him some of his favorite dishes again. I also look forward to being able to allow my family to lick the bowl when I make cookies and cakes and serve my hubby and guests my "famous" eggs Benedict."
R. Schwartz
Brooklyn , NY

 

"Our residents are what I like to call old school -- they like to have their eggs runny and poached. With the Will County Health Department, we aren't allowed to do that, until I found out about pasteurized shell eggs. Our resident were ecstatic. Poached, fried, whatever, they just go crazy for the eggs. We usually get about 65 residents down for breakfast. But when we serve the pasteurized shell eggs, we get almost double that."
Karl Hill, Director of Foodservice
The Inn at Willow Falls, Crest Hill, Illinois

 

"We want to provide guests with a safe option to have all of their favorite egg entrees. By using pasteurized shell eggs, I can confidently meet all of my diners' egg needs."
Barry Allison, Owner
Kihei Caffe, Maui

 

"If even one person gets ill or believes they are ill due to improperly cooked eggs, that is one person too many"
John Biswanger, Director of Nutrition and Food Services
Lakeland Regional Medical Center, Lakeland, Florida

 

"Consistency, customer safety, and without sacrificing taste or quality equals profit to our bottom line."
Chef Duke Lo Cicero
Giovanni's Cafe, New Orleans, Louisiana

 

"...it is not always about 'the bottom line' but placing safety and great customer service first.  I now safely serve eggs any way our patients want them, and make our own dressings and sauces with shell eggs again."
Stan Hodes, Executive Chef & Culinary Manager
Baptist Health System of South Florida