Pasteurized egg

Pasteurized eggs have been treated, by a process the government has accepted, to destroy Salmonella. The FDA advises using shell eggs treated this way, or pasteurized egg products, in recipes where eggs stay raw or undercooked, such as homemade ice cream.

In the bakery they are chosen for mousses, tiramisu, buttercreams, royal icing, eggnog and other desserts that are not fully cooked. Eggs treated in the shell usually carry a label saying they have been pasteurized, while liquid and dried pasteurized egg products are sold for larger kitchens.

They behave much like regular eggs in most recipes, though some bakers find the whites whip a little more slowly, so meringue may need extra time.