Using Raw Eggs: Pasteurized Versus Fresh
When it comes to desserts that rely on egg yolks to set up or egg whites to build volume it matters which eggs you choose.
To make pasteurized eggs whole, in-the-shell eggs are pasteurized by going through a succession of heated water baths (warm enough to kill bacteria, but not cook the eggs) before being chilled and waxed so that the porous shells cannot be re-contaminated. They look like their unpasteurized brethren, but looks can be deceiving. While pasteurized eggs are a suitable substitution for regular eggs, the egg whites need some modification. Because pasteurized egg whites become looser and more watery in the process, they will take more than twice as long to whip. The good news is they eventually whip up just like egg whites that have not been through the pasteurization process.
