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We’ve heard for years that it’s risky to eat raw eggs, but what if your favourite frozen dessert calls for them? Enter in pasteurized eggs to save the day. They’ve been around for decades, but there’s still a lot of mystery surrounding them.
You might see “pasteurized” eggs or “liquid eggs” in a recipe, but what are they? They’re eggs that have been cracked by special machinery and heat treated to make them safe to eat undercooked. This heat process kills dangerous bacteria like salmonella that might be inside the egg.
In Canada, pasteurized liquid eggs are sold as whole eggs or egg whites. Read the label. Some liquid pasteurized eggs might have spices or seasonings added for convenience.
You might also see “powdered” whole eggs or egg whites, which are shelf stable dried pasteurized eggs.
Meringue powder is made from dried egg whites but might also have other ingredients, so check the label. They’re pasteurized and safe to use for meringues and frostings
Pasteurized liquid eggs in Canada are usually found in the egg section of your grocery store. They’re sold in a milk carton-style container and come with a best-before date. In other countries, you might be able to find liquid pasteurized eggs in the frozen section.
You can sometimes find pasteurized eggs and egg whites in the baking section or in bulk stores in their dried form.
Look for meringue powder in the baking aisle of grocery, craft and bulk food stores.
Cookie dough and desserts with raw eggs could be carrying dangerous bacteria and shouldn’t be eaten
Pasteurized eggs are used in recipes where the egg isn’t fully cooked. That way, the food item is safe to eat.
1/4 cup whole liquid egg = 4 tbsp whole liquid egg = 1 large egg
2 tbsp liquid egg white = 1 large egg white
2 1/2 tbsp powdered whole egg + 2 1/2 tbsp water = 1 large egg
1 tbsp powdered egg white + 3 tbsp water = 1 large egg white