Pasteurized Organic Eggs

Pasteurized organic eggs are whole eggs from chickens raised without synthetic pesticides or fertilizers, and without antibiotics or added hormones. The pasteurization process involves heating the eggs to a specific temperature for a set time to reduce the risk of foodborne illness from bacteria like Salmonella.

Eggs are a source of protein and fat, and act as binders, emulsifiers, and leavening agents in food products. They are commonly found in baked goods, pasta, sauces, and frozen meals.

Eggs are a nutrient-dense food, providing protein, vitamins, and minerals. The U.S. Food and Drug Administration (FDA) considers eggs a safe and wholesome food. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated eggs and egg products. Research on eggs and health has yielded mixed results, particularly concerning dietary cholesterol and heart health, though current dietary guidelines often focus on overall dietary patterns rather than single nutrients.