Pasteurized eggs are a great product for anyone who's got special concerns about food safety, but not every grocery store carries them.
Pasteurized eggs provide peace of mind when it comes to food safety, particularly when preparing recipes that call for uncooked eggs. And if you're cooking for young kids, pregnant women, the elderly, or anyone with a compromised immune system, the safety you get with using pasteurized eggs might be worth the flavor trade-off.
Pasteurized Eggs: Pros & Cons
The solution is to use pasteurized eggs. 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. Note that poached eggs and eggs prepared over-easy or sunnyside-up aren't fully cooked.
Moreover, because of cross-contamination risk, if you're cooking for someone in one of the categories mentioned above, you might want to use pasteurized eggs anyway.
Safest Choice Pasteurized Eggs
For a long time, the only pasteurized egg products that were available to consumers were liquid eggs or liquid egg whites. It was difficult, if not impossible, to find pasteurized shell eggs in a normal grocery store.
While Safest Choice eggs aren't available everywhere, they are getting their products into more and more stores across the country. If you're into food safety, Safest Choice seems to be a company that genuinely shares your concerns.
The slightly less-than-amazing news is that the eggs don't taste that great. That eggy flavor you want from an egg was a little thinned-out somehow. Maybe you wouldn't notice the difference; a little salt will help, in any case.
"Mushy" is not a nice word to use for describing eggs, but it's the word that comes to mind. The eggs just weren't as firm as regular fresh eggs — they definitely lacked some of that "bite" you expect from a properly cooked, fluffy scrambled egg.
Another problem is that pasteurized eggs are terrible for preparations where you want to whip the egg whites to get stiff peaks. The pasteurization process affects the ability of the proteins in the eggs to get firm. Unfortunately, that's just the reality of pasteurized eggs.
The obvious solution is to use regular eggs for cooked egg recipes, and use pasteurized eggs for sauces and other recipes that call for raw eggs.