Whole Pasteurized Eggs

Whole pasteurized eggs are eggs that have been heated to a specific temperature for a set amount of time to kill harmful bacteria like Salmonella. This process makes them safer for consumption. They are used in their entirety, including the yolk and the white.

Eggs are a source of protein and fat, and they act as binders and emulsifiers in food products. Manufacturers use them in baked goods, pasta, sauces, and desserts to improve texture and richness. They also contribute to browning and flavor.

Whole 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. Major health organizations generally consider eggs a healthy part of a balanced diet for most people. Some studies have looked at the effect of egg consumption on blood cholesterol, with mixed findings. JECFA and EFSA have evaluated eggs and their components.