jmcquown wrote:
>
> All the eggs I buy are pasteurized. Unless I go to a farm and pluck them
> right out of a chicken, most eggs are pasteurized, raw or not.
>
> Jill

I don't think so, Jill - at least around here - it says "pasteurized"
on the package if they are. If they all are pasteurized, there would
be no reason to label some as being so. They are candled (to inspect
for blood spots, etc.) and cleaned, but that's about it.

N.

> Are those eggs still in their individual shells or are they
> a scrambled mixture of white and yolk in a container
> (usually with some citric acid)?
>
> Pastorio

Dear This Bob,

I did some searching on the web and found one company (although there
may be others) that pasteurizes the in-the-shell eggs by immersing them
in a hot water bath that's just hot enough to kill the bacteria, but
not quite hot enough to cook them. They have to weigh each egg
individually and put it in the right bath for the right amount of time.
I saw on one site that the whites are slightly opaque, which I guess
would be translucent, but act like they do before the pasteurizing
process.

Afterward, each and every egg gets stamped with a P for pasteurized.

I have no idea how much these things cost, but I'm guessing it's a lot
more than a dollar per dozen.

Ken

"Steve Wertz" > wrote

> On Thu, 7 Dec 2006 20:50:47 -0600, jmcquown wrote:
>
>> "Egg Beaters is made from real eggs, but only the best part - the whites.
>> We
>> add back the vitamins and other nutrients usually lost when the yolk is
>> removed. And since there are no yolks, Egg Beaters has less than half the
>> calories of a whole egg...
>
> If they "add back the vitamins and other nutrients", wouldn't that
> include the cholesterol and calories? They are nutrients, after
> all.

The cholesterol and fat are in the yolk.

nancy

Ken wrote:
> > Are those eggs still in their individual shells or are they
> > a scrambled mixture of white and yolk in a container
> > (usually with some citric acid)?
> >
> > Pastorio
>
> Dear This Bob,
>
> I did some searching on the web and found one company (although there
> may be others) that pasteurizes the in-the-shell eggs by immersing them
> in a hot water bath that's just hot enough to kill the bacteria, but
> not quite hot enough to cook them. They have to weigh each egg
> individually and put it in the right bath for the right amount of time.
> I saw on one site that the whites are slightly opaque, which I guess
> would be translucent, but act like they do before the pasteurizing
> process.
>
> Afterward, each and every egg gets stamped with a P for pasteurized.
>
> I have no idea how much these things cost, but I'm guessing it's a lot
> more than a dollar per dozen.
>
> Ken

Around here, I can find them easily at Cub Foods, and as I recall, they
were $1.83/dozen. Still, if you're wanting them raw, that isn't that
much. My problem with them is they don't seem to come in "Jumbo" size.
;-) Yes, the whites do look a little bit opaque, but not solid white,
like when they're cooked.

N.

Nancy Young wrote:
> "Steve Wertz" > wrote
>
>> On Thu, 7 Dec 2006 20:50:47 -0600, jmcquown wrote:
>>
>>> "Egg Beaters is made from real eggs, but only the
>>> best part - the whites. We add back the vitamins and
>>> other nutrients usually lost when the yolk is
>>> removed. And since there are no yolks, Egg Beaters
>>> has less than half the calories of a whole egg...
>
>> If they "add back the vitamins and other nutrients",
>> wouldn't that include the cholesterol and calories?
>> They are nutrients, after all.
>
> The cholesterol and fat are in the yolk.

<LOL> Nancy, did you read the whole thing...?

Pastorio

> >
> > Afterward, each and every egg gets stamped with a P for pasteurized.
> >
> > I have no idea how much these things cost, but I'm guessing it's a lot
> > more than a dollar per dozen.
> >
> > Ken
>
> Around here, I can find them easily at Cub Foods, and as I recall, they
> were $1.83/dozen. Still, if you're wanting them raw, that isn't that
> much. My problem with them is they don't seem to come in "Jumbo" size.
> ;-) Yes, the whites do look a little bit opaque, but not solid white,
> like when they're cooked.
>
> N.

Nancy,

Actually, that price sounds pretty reasonable to me considering the
special handling that has to be done. And they become more of a
specialty item instead of mass marketing. And it sounds like pretty
cheap insurance for raw eggs, especially if you have a suppressed
immune system.

I live in Central California and have never seen or heard of these eggs
until this thread came up.

Ken

Ken wrote:
>
>> Are those eggs still in their individual shells or are they
>> a scrambled mixture of white and yolk in a container
>> (usually with some citric acid)?
>>
>> Pastorio
>
> Dear This Bob,
>
> I did some searching on the web and found one company (although there
> may be others) that pasteurizes the in-the-shell eggs by immersing them
> in a hot water bath that's just hot enough to kill the bacteria, but
> not quite hot enough to cook them. They have to weigh each egg
> individually and put it in the right bath for the right amount of time.
> I saw on one site that the whites are slightly opaque, which I guess
> would be translucent, but act like they do before the pasteurizing
> process.

"Slightly" opaque is like "slightly" pregnant. Good catch.

The handling properties of the eggs aren't materially
affected. I tried them for the conventional sorts of egg
dishes we do and they worked fine. Meringues seemed not to
increase in volume as much, but they were still acceptable.

> Afterward, each and every egg gets stamped with a P for pasteurized.
>
> I have no idea how much these things cost, but I'm guessing it's a lot
> more than a dollar per dozen.

Yep. They were $3.25 a dozen the last time I looked at them,
months ago. I don't use them. Appreciate the research.

But the reason I asked the question was to find out if Jill
has been buying shell eggs or scrambled eggs in a container.

Pastorio

Ken wrote:
> Around here, I can find them easily at Cub Foods, and as I recall, they
> > were $1.83/dozen. Still, if you're wanting them raw, that isn't that
> > much. My problem with them is they don't seem to come in "Jumbo" size.
> > ;-) Yes, the whites do look a little bit opaque, but not solid white,
> > like when they're cooked.
> >
> > N.
>
> Nancy,
>
> Actually, that price sounds pretty reasonable to me considering the
> special handling that has to be done. And they become more of a
> specialty item instead of mass marketing. And it sounds like pretty
> cheap insurance for raw eggs, especially if you have a suppressed
> immune system.
>
> I live in Central California and have never seen or heard of these eggs
> until this thread came up.
>
> Ken

Well, I imagine they are cheaper in Iowa than in California, just
because everything costs more west of the Rockies. ;-) I usually pay
82-87 cents for a dozen jumbo eggs, non-pasteurized.

I am pretty much a novice, also - discovered them about 18 months ago
when I wanted to make a special mousse recipe. Cub Foods is not my
regular supermarket - it's not convenient. But when I asked my regular
supermarket about pasteurized eggs, the guys stocking dairy hadn't ever
heard of them. I hope they start carrying them.

N.

Andy wrote:
> Bob (this one) said...
>
>> jmcquown wrote:
>>
>>> All the eggs I buy are pasteurized. Unless I go to a farm and pluck
> them
>>> right out of a chicken, most eggs are pasteurized, raw or not.
>
>> Shell eggs are *almost never* pasteurized. And if they are,
>> it says so on the carton.
>>
>> But even so, I have very small patience with this whole
>> terror of an egg business. The current estimates are that 1
>> in 20K eggs is contaminated *with enough salmonella to cause
>> illness*. If you eat an egg a day, that would be one in 54
>> 3/4 years.
>
> Pastorio,
>
> But that's an estimate. I heard 1:10,000.

Every number dealing with this issue is an estimate. There
are no monitoring systems in place to check. There are
several different conditions being estimated. Estimates for
*any* amount of bacterial contamination is probably that
1:10,000 - not necessarily salmonella and not enough of
anything to hurt anyone. Then contamination with enough to
cause illness is likely that 1:20,000. In any event, the
chances are trivially small that you'll have any sort of
problem, even if you're immune-compromised.

Pastorio

Bob (this one) said...

> Andy wrote:
>> Bob (this one) said...
>>
>>> jmcquown wrote:
>>>
>>>> All the eggs I buy are pasteurized. Unless I go to a farm and pluck
>> them
>>>> right out of a chicken, most eggs are pasteurized, raw or not.
> >
>>> Shell eggs are *almost never* pasteurized. And if they are,
>>> it says so on the carton.
>>>
>>> But even so, I have very small patience with this whole
>>> terror of an egg business. The current estimates are that 1
>>> in 20K eggs is contaminated *with enough salmonella to cause
>>> illness*. If you eat an egg a day, that would be one in 54
>>> 3/4 years.
>>
>> Pastorio,
>>
>> But that's an estimate. I heard 1:10,000.
>
> Every number dealing with this issue is an estimate. There
> are no monitoring systems in place to check. There are
> several different conditions being estimated. Estimates for
> *any* amount of bacterial contamination is probably that
> 1:10,000 - not necessarily salmonella and not enough of
> anything to hurt anyone. Then contamination with enough to
> cause illness is likely that 1:20,000. In any event, the
> chances are trivially small that you'll have any sort of
> problem, even if you're immune-compromised.
>
> Pastorio


I saw a program (History channel?) about egg processing plants. The
processes the eggs go through on the assembly line is nothing short of
staggering. There are light and sound tests and branding date stamps,
weights and measure sorting, etc. Impressive!

I remember gathering eggs on the farm and having them for breakfast an hour
later with a fresh glass of milk, equally as fresh! <sniffle>

Andy

I live in a city where Peapod.com delivers groceries to my house. They
sell 1 doz carton of pasteurized eggs for $2.99. Here is info from the
product pop-up:

INFO:
Grade A. Pasteurized for family health and safety. High in protein,
less than 1g of carbohydrate. All vegetarian fed hens. No hormones. No
animal by-products. All-natural water bath pasteurized safely destroys
harmful bacteria. Animal care certified. It meets FDA requirements of
destroying harmful salmonella bacteria without altering the nature of
the egg. Using gentle heat and clean water, our eggs are pasteurized in
their shells and look, cook and taste the same. Notice the slight
opacity in the white. That is your assurance the egg is pasteurized.
Keep refrigerated at or below 45 degrees F.

Manufacturer: National Pasteurized Eggs, LLC.
Address: Lansing, IL 60438
Phone: 800-410-7619

Thanks!

Meloney

On Thu, 07 Dec 2006 08:41:55 -0500, Ravenlynne >
wrote:

>There's a recipe that I want to make for my birthday cake...it's a
>variant on the death by chocolate theme and contains raw egg whites...is
>this safe to eat? I'm concerned about giving my family something that
>could make them sick.

Hundreds of people are dropping dead from eating angel cake every day!

The egg whites will not be raw they will be baked!!
Stop worrying and nd live.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

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