Pasteurized Eggs Put To Test

Before the recent salmonella outbreak that led to the recall of a half-billion eggs, a factory south of Chicago was one of two plants cranking out 5 million pasteurized eggs a week. Ninety percent of the eggs from National Pasteurized Eggs went to food service companies. But when news of the recall hit, grocery stores sold out of pasteurized. With retail demand skyrocketing, the company turned out 9 million eggs in the first week after the recall, said NPE President Gregory West.

Which made us wonder: How do pasteurized eggs measure up, both in taste and use?

"We're killing the bacteria that cause flavors to degrade, so they taste more like farm fresh eggs," said Jay Berglind, vice president of business development for NPE.

We decided to test that claim. But first, a little background:

To read the rest of this story please go to: Chicago Tribune