Raw eggs/Pasteurised eggs

Rich_McDonough_67546

I just read an article on the BBC web site entitled: "Who, what, why: Is it safe to drink cocktails with raw egg?"

http://www.bbc.co.uk/news/magazine-24346381

I realise it wasn't the point of the article but they do not even consider the option of using raw but pasteurised eggs, which presumably can be done fairly simply via the magic that is sous vide (though what temp/time would you need to keep the yolk liquid but kill the salmonella?). My interest piqued, I had a look at wikipedia which talked about commercial pasteurisation but not at home. What I did find that was very interesting was the passage on quality:

"

Quality[edit]

Opinion on the quality of pasteurized shell eggs is mixed, and sometimes depends on whether comparisons involve experimental processes or products that are actually on the market. According to North Carolina State University, pasteurized shell eggs are nutritionally and aesthetically equivalent to their unpasteurized counterparts.^[8] Taste tests noted deficiencies in pasteurized shell eggs experimentally produced via a microwaved pasteurization process (not for commercially available pasteurized shell eggs).^[10] Using commercially available pasteurized shell eggs, a San Francisco Chronicle reporter noted a "slight chemical taste" for pasteurized shell eggs,^[11] and a Lifescript blogger noted a "barely detectable" flavor and aroma difference and stated the eggs were "worth" their price.^[12] Relish magazine states that pasteurized shell eggs “look like real eggs, act like real eggs and taste like real eggs.”^[13] Perishable Foods Connection cites a "total product consistency” with the commercially available pasteurized shell egg product.^[14] “Independent taste tests conducted in Good Housekeeping kitchens have not been able to tell any differences between raw and pasteurized eggs,” according to Food Safety News.^[15] According to International Business Times, demand for pasteurized shell eggs within the food service industry is strong because “states such as California, Iowa, Michigan, Wisconsin and Illinois have adopted the most recent FDA Food Code, in which pasteurized shell eggs shall be substituted for raw eggs to at-risk groups.”^[16]"

^{http://en.wikipedia.org/wiki/Pasteurized_eggs#Quality}

 ^{So I was wondering what wisdom forum members had to impart on the question on quality and whether there is any taste difference after pasteurisation plus any notes on doing it properly.}

^{That all said, I'm quite happy to take my life in my hands and consume raw eggs and all of this is purely academic ;-)}

Tim_Sutherland_52834

You can purchase pasteurised whole egg, egg white and yolk, if you hunt around. 

You can pasteurise your own eggs at 55°C for 2 hrs.

I know of some restaurants/bars that always use pasteurised eggs for uncooked products (mayo, pisco sour, etc) that have eggs.  It costs a little more but it does reduce their risk.  Other places use normal eggs and take the risk. 

With my limited use with pasteurised eggs, I have not been able to see or taste a difference in the final dish.