Pasteurized Eggs: What You Need To Know
With the current outbreak of avian flu, you may be wondering if your eggs are safe to eat. Luckily, the U.S. Department of Agriculture (USDA) says that the chances of contracting avian flu from eating eggs are very low. But raw eggs can still pose a health risk. “According to a 2013 report by the USDA, over 30 percent of raw shell eggs are contaminated with salmonella,” says Emily Hovis, an assistant teaching professor at the University of Washington’s Department of Environmental & Occupational Health Sciences and a former retail food safety specialist. “While that number is concerning, salmonella (and other pathogens, including bird flu) can be killed with proper cooking to 165°F.” (For reference, a cooked sunny side-up egg will reach 165°F.) But what about recipes that call for raw or undercooked eggs—like carbonara or tiramisu? For certain dishes, there’s no appropriate…