FOOD SAFETY TIPS

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Pasteurized dried and liquid egg whites on the retail market either contain no other ingredients – for recipes where little foaming is required – or contain only a whipping agent – for recipes that require a stable foam. Follow package directions to substitute dried or refrigerated liquid egg whites for raw egg whites or use about 2 tablespoons water and 2 teaspoons dried egg white or 2 to 3 tablespoons liquid egg white for each Large egg white.

Using Pasteurized Shell Eggs – Pasteurized shell eggs are heat-treated to destroy any bacteria, should they be present, and are especially suitable for preparing egg recipes that are not fully cooked, but may also be used for other recipes, including baked goods. The heating process may create cloudiness in the whites and increase the beating time needed for foam formation. When you separate pasteurized shell eggs for beating, allow up to about four times as much time for full foam formation to occur in egg whites as you would for the whites of regular eggs. Prepare other recipes as usual. You can keep pasteurized shell eggs refrigerated for at least 30 days from the pack date (a three-digit number on the short side of the carton which represents the day of the year, with 1 = January 1 and 365 = December 31), but do not freeze them.

If pasteurized shell eggs are not available in your area, use the cooking methods outlined above or, in place of raw egg whites, use pasteurized dried or liquid egg whites.

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Information provided courtesy of The American Egg Board, where you can find additional information on the subject of egg safety.