In a recent survey conducted by TNS Worldwide and National Pasteurized Eggs, 72 percent of Americans said they are aware that eating raw cookie dough made with eggs can cause illness. Likewise, many are shying away from preparing and eating foods that call for undercooked or raw eggs. Many of these are holiday specialties, ethnic family dishes, and nostalgic favorites passed down through generations.
The good news is that pasteurized shell eggs are safe for just such dishes since they are completely free of disease-causing bacteria and can be beaten, scrambled, fried, poached, coddled, whipped, and used in any preparation just like a regular shell egg, but without the risks of salmonella infection or cross contamination in the kitchen. Davidson’s Pasteurized Shell Eggs, produced by National Pasteurized Eggs, are the only eggs to undergo an all natural, patented pasteurization process which destroys all harmful bacteria, including Salmonella enteritidis. Once limited to specialty stores and on-line ordering, eggs pasteurized in the shell are now available in supermarkets and specialty stores in 30 states.