pasteurized egg product
Pasteurized egg products retain the nutritional profile of fresh eggs, providing complete protein with all essential amino acids, as well as choline and lutein. Liquid and frozen versions contain similar caloric and nutrient density to fresh eggs, while powdered versions are more concentrated by weight.
About
Pasteurized egg product is a processed food made from whole eggs, egg whites, or egg yolks that have been heat-treated to eliminate pathogenic bacteria, particularly Salmonella. The eggs are cracked, pasteurized at temperatures around 140°F (60°C) for a specific time duration, and then either refrigerated or frozen for storage and distribution. The pasteurization process kills potential pathogens while preserving the functional properties of eggs, including their emulsifying, binding, and leavening abilities.
Pasteurized egg products are available in liquid, frozen, or powdered forms and are used primarily in food service, baking, and food manufacturing where food safety protocols and shelf stability are critical concerns. Common brands include Liquid Egg Substitute and Pasteurized Eggs.
Culinary Uses
Pasteurized egg products are widely used in commercial kitchens, bakeries, ice cream production, and food manufacturing where raw or minimally cooked eggs pose a food safety risk. They function identically to raw eggs in most applications: binding, emulsifying, leavening, and providing structure in baked goods, custards, mayonnaise, and other preparations. These products are particularly valuable in recipes that call for raw or lightly cooked eggs, such as Caesar dressing, hollandaise sauce, mousse, and soft-serve ice cream. Liquid pasteurized eggs can be measured and used as a direct substitution for fresh eggs (approximately 1/4 cup equals one large egg), making them convenient for high-volume production and consistent portion control.