What is pasteurisation?
Most of the eggs sold (but not all!!!) are pasteurized to avoid the risk of food borne illnesses such as salmonella or avian flu. Pasteurized eggs are gently heated in their shells, just enough to kill the bacteria but not enough to actually cook the egg, making them safe to use in any recipe that calls for uncooked or partially cooked eggs.
How can you tell if an egg is pasteurised?
I found this article from the Arabian farms useful and descriptive. It lists the advantages of eggs being pasteurized and describes some other technical details around the matter i.e. how a pasteurized egg looks like in comparison to one that is not.
It’s worth noting that pasteurization is treated differently in every country; “Different countries have addressed the Salmonella issue differently throughout the years” For example:
- In the UAE, I was not able to find evidence online if there is a requirement for the eggs sold or used to be pasteurized. However, that is implied by the following: food containing unpasteurised eggs shall advise/state that the product contains unpasteurised egg and include a specific warning statement
- In the UK, if the eggs sold are marked with a Red Lion stamp, that means that the eggs you buy come from hens vaccinated against salmonella. The egg itself is not pasteurized but its implied and expected that it is due to the vaccination. Read more here.
- In Europe, eggs you buy come from hens vaccinated against salmonella like in the UK. However, I was not able to find official guidance on this and if there is a mark on the eggs like in the UK.
- In USA, all egg products sold are pasteurized as required by the USDA. Read more here.
If uncertain if the eggs purchased are pasteurized or not , you can always pasteurize your eggs at home, especially if you are intending to use them raw or not cook them fully.
