Pasteurized whole eggs?

[Nehna]

Anyone know any shops in the Cobble Hill area that sell them? I read that Davidson's is one brand, but I've never seen those in shops.

[Xiao Yang]

I think Davidson's Safest Choice may be the only brand of pasteurized-in-the-shell eggs. Where I live, Safeway carries them, butI don't think there are Safeways in NY.

[xariana]

The Davidson's website lists stores that carry their product, but none so far in NY (just listed as "coming soon"). Same for CT and NJ, for what it is worth.

If you have use for lots of the eggs - they apparently ship in 5 and 10 dozen packs. Check out http://www.safeeggs.com/buyonline.html

[bigjeff]

not sure if this is common knowledge, and I even tried to look this up for confirmation but I couldn't really get it, but I just took a private cooking class and the chef said that any egg in a yellow container, whether styrofoam, egg carton, etc., is pasteurized, regardless of size, etc. so just go with yellow (apparently).

[Nehna]

Hmm...a quick google search doesnt bring up anything about this. It's pretty important they really be pasteurized and I cant imagine why the egg company wouldnt put that on the box and rather just assume people know such a code? I think I'd rather stick with finding eggs that actually say that are pasteurized and not assume that chef is correct. Thanks though.

[danoots]

I'm curious which cooking class you heard this from, because I've only heard this once before, and it was also at a cooking class... I just can't remember which. I'm guessing it was the same class, and I'm also guessing that the chef was off-base. I initially tried looking into this further, and couldn't come up with any information to support the theory.

[bigjeff]

funny; I went to a class at Miette Culinary Studio. the class was great btw.

[danoots]

Yup... same place, and probably same chef... Paul Vandewoude, who was still running Tartine when I went a few years back.

Our cooking class was part of a tour, "A Culinary Walk Through Italian Greenwich Village", run by Marisa Tomei's mother. It probably wouldn't offer many hidden gems to chowhounds, but it was a fun tour nonetheless.

[bigjeff]

Chef Paul! He started with a couple of cheesy winks but actually, the class was quite informative by the end. we did a simple herb/jalapeno marinade for tilapia, eventually roasted over tomato and potato and served over a simple but delicious couscous; the starter was a simple roast pear salad with bleu cheese and walnuts, and we finished with a molten choc. cake + vanilla ice cream.

[Nehna]

For the record, I was in the market the other day and saw at least 3 or 4 different brands of eggs in 'yellow cartons' with no indication whatsoever that they were pasteurized, which leads me to believe they're not. I'm pretty sure the chef you guys are talking about is giving out false info, which is pretty scary on a topic like pasteurization that some people have to take quite seriously (i.e. pregnant, ill, elderly)...

[bigjeff]

ya that sucks, I've been poking around too and seeing nothing that supports the theory, except for the davidson's brand but I think that's just a coincidence. made a lot of sense when he said it tho, but I didn't look at the box he was pulling the eggs from; interesting. wonder how to ask the chef without seeming rude.

[Miss Needle]

Well, if it makes you feel any better, the risk of salmonella contamination is quite low in the States. I've read different stats ranging from 1 out of 20,000 eggs to 1 out of 40,000 eggs.

That said, I too would advise certain populations such as immune-compromised, etc. to use pasteurized eggs. And I would definitely take his comment about the yellow containers with a grain of salt -- doesn't sound quite right to me -- unless I verified that information.

[Nehna]

Yup, I know its a ridiculously low chance. But I'm pregnant and dont want to forgo making the occasional carbonara and poached eggs if I can help it -- and pasteurized eggs means no worrying whatsoever about the undercooking :)