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Pasteurized Eggs vs. Regular Eggs

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David A. May 28, 2005 01:00 PM

Are pasteurized eggs acceptable for things like mousses, where the whites need to be stiff beaten? Do pasteurized eggs have the same properties as normal eggs?

My wife is pregnant is not supposed to exposed to potential bacterias. Hence the question.

David A.

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    Caitlin McGrath RE: David A. May 28, 2005 04:40 PM

    Pasteurized egg whites whip up just fine. I've never used the liquid pasteurized whites (or pasteurized whole eggs), but the degydrated pasteurized whites (e.g., Just Whites) work well for things like mousses, so I'm sure the liquid ones do to.

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