How to Use Pastuerized Eggs
Pasteurized eggs are safer than unpasteurized eggs in uncooked dishes. Salmonella bacteria can lurk on eggshells, in the whites and in the yolk. The pasteurization process heats the eggs to 130 or 140 degrees Fahrenheit, temperatures high enough to kill salmonella but not to cook the eggs. However, the proteins in the egg white do change, making it more challenging to use pasteurized egg whites for whipped meringues. Does this Spark an idea?
Instructions
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Make salad dressings that require raw eggs like Caesar salad. A traditional Caesar salad dressing uses egg yolks, olive oil, garlic, mashed anchovies, wine vinegar and mustard.
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Choose pasteurized eggs when you want to make a hollandaise sauce or fresh mayonnaise. Hollandaise combines raw egg yolks, melted butter, lemon juice, salt and pepper to make a creamy topping for asparagus or to sauce eggs Benedict. Mayonnaise uses raw egg yolks, vegetable oil, salt and vinegar to create a dressing often used in diced salads and on sandwiches of all kinds.
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Whip up a batch of eggnog or homemade ice cream using pasteurized eggs. Eggnog uses beaten eggs, cream, sugar and spices and many people enjoy it during the holidays. Homemade ice cream uses raw egg yolks and milk or cream. When fresh fruit is in season in the summer, homemade ice cream with a fresh fruit sauce can be a cooling, healthy treat.
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Use up leftover egg whites from pasteurized eggs by making white-only omelets or using the whites cosmetically. Since the eggs do not have salmonella bacteria, the whites are safe to use on or near the face. Egg whites strengthen the shafts of hair and can serve as a good facial material. As the whites dry, they remove oil from the skin and can remove whiteheads as well.
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Tips & Warnings
According to the U.S. Department of Agriculture, no safe ways exist to pasteurize eggs in the home kitchen.
References
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