Pasteurized Egg Product
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Pasteurized egg products, such as liquid eggs, egg whites, or egg yolks, offer a convenient and safe alternative to fresh eggs, especially for recipes requiring large quantities or for individuals concerned about raw egg consumption. These products undergo a pasteurization process to eliminate harmful bacteria, ensuring enhanced food safety for all your culinary creations.
Storage Time
Unopened, pasteurized egg products can last for 7-10 days past the sell-by date when refrigerated. Once opened, consume within 2-3 days for optimal freshness and safety.
Temperature
Always keep pasteurized egg products refrigerated at a consistent temperature between 0°C and 4°C (32°F and 40°F).
Freezing
Yes, pasteurized egg products can be frozen to extend their shelf life significantly. For liquid whole eggs, whites, or yolks, pour them into airtight freezer-safe containers or ice cube trays, leaving a little headspace for expansion. Frozen egg products are best used within 6-12 months for optimal quality. To thaw, transfer the frozen egg product to the refrigerator and allow it to defrost completely before use. Avoid thawing at room temperature to prevent bacterial growth. Thawed egg products may have a slightly different texture, but are perfectly safe and suitable for cooking and baking.
Signs of Spoilage
- Unpleasant or sour odor.
- Slimy or watery texture.
- Discoloration, such as a greenish or pinkish hue.
