Pasteurized Eggs

Pasteurized Eggs is a basic natural aliment used as raw material in many dishes and desserts and has a high nutritive value. Yet, its use as such in the food industry or catering industry increases the production time and lowers its profitability, as it requires special refrigeration storage areas and special areas for washing.

A very simple and convenient alternative is to use pasteurized eggs.

The advantages of pasteurized eggs:

– The storage space for pasteurized eggs is smaller than the one necessary for the eggs in the shell
– Pasturized eggs are used in food preparation more efficiently and easily
– the determination of the number of eggs used in a recipe is exact, cooks not being obliged to take into account the size of eggs anymore
– No time is spent to remove the eggs shells and it is eliminated the risk of breaking them
– by pasteurizing, the risk of infecting the eggs with Salmonella or other bacteria is eliminated

 Storage indications

The pasteurized eggs are stored in areas where the temperature is between 0 and 4 degrees Celsius. The shelf life of pasteurized eggs is 12 days from the date of production. After unsealing the packaging, the shelf life decreases to 48 hours from the time of opening, given that the storage of the opened package is also at 0 to 4 degrees Celsius.