Okay, so the other day I was making this recipe that called for egg beaters, and it got me thinking, “Wait, are these things pasteurized?” I mean, I use them all the time because they’re convenient, but I never really stopped to consider the whole raw egg situation.
So, I grabbed the carton and started scanning the label. I looked for any mention of “pasteurized” but didn’t see it immediately. I flipped it over, checked the sides, the top, the bottom… nothing jumped out at me.
Then I decided, “Alright, time for some serious internet sleuthing!” I grabbed my phone and started googling “are egg beaters pasteurized”.
- I scrolled through a bunch of search results – some articles, some forum discussions, the usual stuff.
- Finally, I found a few reliable-looking sources that confirmed what I was starting to suspect.
My Findings
Turns out, yeah, most commercial egg beaters are indeed pasteurized. Phew! They heat the egg whites (or whole eggs, depending on the product) just enough to kill off any nasty bacteria like Salmonella, but not enough to actually cook the eggs.
So I learned that using them in recipes where the eggs won’t be fully cooked, like certain frostings or smoothies, is generally pretty safe! Still it is always better safe than sorry. I will always check the label, just to be 100% sure, you know? I might not always, I sometimes forget and get lazy.
It’s one of those things you don’t really think about until you do, and then you’re like, “Oh, good to know!”
