Hey guys, long time lurker here, my wife's family is in St. Louis, and while visiting for Thanksgiving we were hoping to do some cooking which required pasteurized eggs. However, after looking through several grocery stores (Dierbergs, Fields, Whole Foods, Schnucks) I came up empty handed. Is there a place in St. Louis that sells pasteurized eggs? I googled, and every time I get something it turns out to be "pasture raised", not "pasteurized". Thanks in advance!
Seeking off-the-shelf pasteurized eggs for holiday recipes (egg nog, pies).
I've tried to find these in the past, but stores often confuse these with "pasture-raised". And I've tried pasteurizing them myself, with mixed results. Does anyone have a store suggestion? If it helps, I'm in McKinney but willing to travel.
I normally wouldn't worry about this for personal use, but I'd like to make marshmallows for gifting, which I would like to be 100% safe.
Pasteurized carton egg whites is safe to eat "raw" due to the pasteurization.
Sometimes the pasteurization makes the egg white no longer whippable, but some still can!
You can create edible egg foam using very little (which means its low cal high protein as well).
Fold in egg foam into anything to add volume. It works for sweet or savoury alike.
I'm playing around with egg foam + non-fat greek yogurt + alternative sweetener + vanilla to create "frosting" or "cream filling"
I can't find them anywhere. I've tried Publix, Win Dixie, Save A Lot, Whole foods, and Sprouts. I can't seem to find them anywhere.
thanks.
Edit to clarify: I'm looking for Pasturized in-shell eggs. Not egg products.
As we already know, because Derek discussed it in one of his egg white videos, drinking egg whites will lead to a biotin deficiency because of the binding of biotin to avidin. Avidin denatures at about 70°C, which are not reached during the pasteurization process.
But I may have discovered something. Powdered egg whites are heated to much higher temperatures during the manufacturing process, which should mean that there should not be any avidin there anymore.
The bioavailability of such protein unknown to me, but I would assume that it is higher than that of raw eggs (about 50%).
What do you think about that, guys? Is that maybe a valid, cheap and easy way to get more protein in during the day?
Source: https://www.sciencedirect.com/topics/food-science/dried-eggs
" The liquid egg is then pumped under a pressure of 17 250–34 500 kPa (2500–5000 lbf in− 2) to nozzles through which it is released into a large chamber where it immediately comes into contact with a stream of air that has been heated to temperatures of 120–175 °C. The enormous surface area created by atomization causes instantaneous evaporation of most of the moisture from the egg material and the formation of powder that falls to the floor as a fine powder, while the moist air passes on out of the drying chamber at a temperature of 65–71 °C. "
Of course I mean the product you can buy at the store, wether it be packaged liquid whites or packaged liquid egg.
Bit of a silly question (and putting aside debate about their merits) having not used pasteurized egg whites before, what volume of them is “an egg white”?
Thanks in advance!
Hi there,
Maybe someone can direct me to a place that sells pasteurized eggs. I used to get them at vons but now they are no longer there. And no not "pasture raised" I need pasteurized since it's going to ice cream and it needs to be safe.
Hey everyone, does anyone know of farms around London where you can get grass fed meats or pasteurized eggs?
Also accepting suggestions for using up all the leftover egg yolks.
I haven't been able to find any definitive information on this from their website. I bought the Chino Valley Farms eggs and all the carton touts is that the eggs are pasture-raised. Normally the white carton of white eggs at the big grocery store in my city has the "P" circle to say this egg has indeed been pasteurized. Chino Valley Farms' website also has NO information that says their eggs are pasteurized. Anyone know for certain?
Hey all, so I had plans to make crab cakes tonight, had canned pasteurized crab meat mixed with mayo, seasonings, and a raw egg, and threw it in the fridge. Plans changed, and now crab cakes aren't happening until tomorrow, so I was wondering, does anyone know if it'll keep until the morning?
I accedently orderd a gallon of pasteurized egg white and only need half. What are some fun recipes which use a ton of eggwhites aside from meringue? I've got access to pretty much any ingredient you can get a hold on.
Hi all:
I love eggnog and as we're getting into the season, looking forward to making a batch or two. I generally make my mom's recipe and she has always used raw eggs (otherwise it's hard to get the whites whipped right). I have been nervous about Salmonella issues (I'm generally not afraid of raw eggs, but there's A LOT of them in egg nog -- at least a dozen -- so seems to up your chances of something going wrong) and so have been trying not to use raw eggs, especially now with a pandemic going on.
I have a sous-vide machine and have tried pasteurizing them myself, and the whites would not whip (even when using a lot of cream of tartar).
I'd like to try using commercially pasteurized eggs, but I haven't been able to find them in the bay area. Anyone have any idea where I could pick some up? Ideally Marin, but could drive to North Bay/East Bay/SF. Have always looked in specialty markets (e.g. Whole Foods, Mollie Stone's, Good Earth) but haven't ever seen them.
Thanks in advance for any leads!
Any longer than with raw eggs?
And would the recipe turn out worse with a pasteurized egg?
I’m looking to make eggs with runny yolks, mousse au chocolat and other stuff that requires raw eggs/slightly cooked eggs. I’m however very scared of salmonella. I would like to know if there’s a place where I can purchase pasteurized eggs to diminish the risk of infection. If someone knows such a place in Beirut or Metn Area it would be great!
Has anyone had luck making macs with cartons of egg whites? I’m curious as to whether it’s worth trying. I usually use eggs than find a use for the yolk, but would like tips for using the egg white carton if you have them!
