Supermarket Eggs: Pasteurized or Not?

1. Not all supermarket eggs are pasteurized. In the US, less than 3% of shell eggs undergo this process.

2. Pasteurization involves heating egg contents to eliminate harmful bacteria, like Salmonella. This makes them safer to consume raw or lightly cooked.

3. Look for "pasteurized" written on the carton. If it's not there, assume the eggs are not pasteurized and cook them thoroughly.

4. Liquid egg products (whites, yolks, whole eggs) are always pasteurized by law. These come in cartons or frozen forms.

5. Pasteurization doesn't affect taste or nutritional value significantly. So, enjoy them however you like!

6. Certain populations benefit more from pasteurized eggs, including pregnant women, young children, older adults, and those with weakened immune systems.

7. Pasture-raised eggs do not automatically equate to pasteurization. Check the carton for confirmation.

8. While some European countries mandate pasteurization of all shell eggs, it's not the case in the US. Individual producers might offer them as an option.

9. Always handle and store eggs properly, regardless of pasteurization. Wash your hands, refrigerate promptly, and avoid cracked shells.

10. When in doubt, cook eggs thoroughly, regardless of type. Aim for internal temperatures of 160°F (71°C) for yolks and whites to solidify completely.