Department of Agriculture(USDA) says that thechances of contracting avian flu from eating eggsare very low.

But raw eggs can still pose a health risk.

(For reference, a cooked sunny side-up egg will reach 165F.)

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But what about recipes that call for raw or undercooked eggslike carbonara or tiramisu?

For certain dishes, theres no appropriate substitute for the emulsifying or volumizing properties that raw eggs deliver.

In these cases, the best solution is to use pasteurized eggs.

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Are all eggs pasteurized?

There are two types of pasteurized eggs available to consumers: Pasteurized shell eggs and pasteurized egg products.

How do you pasteurize eggs?

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Pasteurized egg products are eggs that have been removed from their shells and are typically sold in cardboard cartons.

These products includewhole eggs,egg whites, and egg yolks.

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