Pasteurised egg
Liquid whole egg heat-treated to reduce microorganisms. It is useful for sauces where untreated raw egg is best avoided; it contains protein and fat.
What it offers and why to use it
Liquid whole egg heat-treated to reduce microorganisms. It is useful for sauces where untreated raw egg is best avoided; it contains protein and fat. Weigh the amount needed for mayonnaise, omelettes or batters. Pasteurisation does not replace refrigeration of the finished sauce.
Liquid whole egg heat-treated to reduce microorganisms. It is useful for sauces where untreated raw egg is best avoided; it contains protein and fat.
From shopping to cooking
Choose
Buy a product labelled pasteurised whole egg, not just egg white. Check the date and cold storage.
Store
Follow the manufacturer’s temperature and after-opening instructions. Keep chilled and use clean utensils.
Prepare
Weigh the amount needed for mayonnaise, omelettes or batters. Pasteurisation does not replace refrigeration of the finished sauce.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with pasteurised egg
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