Pasturized Eggs?

[Mac in Wisco]

Quote:
I love 'em like that too, but eggs sold in the U.S. are required to have "Safe Handling Intructions" attached that say to avoid illness eggs should be cooked until yolks are firm and that foods containing eggs should be cooked thouroughly, just as the USDA does not allow any sales of raw milk.

Just as raw milk is pasteurized to kill bacteria, we are supposed to cook eggs to kill the bacteria...

 

[Wooden_Pony]

Milk as a raw product can carry some nasty stuff, hence Louis developed the process for cleaning it up.

OH but raw milk tastes SO GOOD!!!

 

[sunnychooks]

I have an egg customer whose DW won't eat them because they're not "homonized". LMAO

 

[Mac in Wisco]

Quote:
OH but raw milk tastes SO GOOD!!!

It sure does. Most healthy people would have no problems with raw milk or eggs, but the USDA doen't see it that way. They have to protect everybody. They don't require pasteurization of eggs because they are meant to be cooked, so you normally don't see pasteurized eggs in the market.

Pasteurized eggs are another value added product. Just like free range eggs, cage free eggs, omega-3 eggs, and such. If they can attach a label that appears to make their eggs better than other eggs they can ask a higher price.

 

[Chelly]

I wonder how much of the "good stuff" is killed off with pasturization.....

I'd love to get my hands on raw milk, I bought some a long time ago (in CA) and it was $8 a gallon

 

[blossom hen]

Quote:
If you have your own milk cow or goat you can have raw milk. That's what I grew up drinking (always Jersey cow's milk) and for a period, while my children were young, we had milk goats.

 

[schmoo]

My son spent the night at his friends house whos family has cows and now he wants a cow because the raw milk was SO good! He said it tastes sweet and yummy.

 

[Heidi]

My sister lives in Lebanon, Oregon, and she buys raw cows milk from a friend for $6.00 a gallon (she gets the friend rate -otherwise it's $8.00 a gallon). She says it is sooooo good. I told a friend of mine about it and she lives on a dairy farm - anyways she says it's illegal to sell raw cow milk.

 

[wildflower]

Have we all heard of coddled eggs? As a Chef I personally don't worry about the use of raw eggs in the food I serve to my family, however, when I am serving those who may ask.........I choose "coddle" eggs in things like Caesar dressing and homemade mayo. Coddled is keeping the egg in water 125-130 degree's for 5-6 minutes. Kills any salmonella that may be present. Chefs through out time have been using raw egg everywhere without any problems and didn't we all eat protien smoothies with raw eggs in the 70's and 80's? The old Orange Jullius was made with raw egg. Now we can order pasturized egg yolk, white or whole in 5 gal buckets. It is what is used in all hotels and big food establishments. When making a swiss Meringue or buttercream, we heat the whites with sugar until almost until to hot to touch.......seems we are pasturizing.......I am thrilled to be eating my own eggs and love to make homemade mayo for my kids lunches and for deviled eggs or egg salad, what a better way to use good oils, and the best eggs in the world!

 

[LindaN]

I was wondering about whether there would be an issue with using the eggs from my chickens in recipes that call for raw egg, such as egg nog. I know the reason this is discouraged is because of salmonella being present in some raw eggs. However, I didn't quite understand how the eggs became contaminated with salmonella.

So, I searched for this information on the Internet and find that the egg gets contaminated when the hen has salmonella in her ovaries. Not all of the eggs the hen lays would be contaminated, but some of them may be.

Next question: how do I determine if my pullets have salmonella? The only thing I could find was about testing a swabbing of their vents. And that's where I stopped since the simple question I started with was moving in a more complex direction than I wanted to go.

It seems that much of this information I found related to commerical laying flocks, though. If anyone knows of a good source of information on this issue as it relates to the small flock keeper (I only have 3 pullets for goodness sake) I'd appreciate it.

I got my chickens as pullets from a hatchery, so they were certainly raised with lots of other chickens. Perhaps that raises the chances that they were exposed to salmonella? I don't know. Pretty tricky to figure out.

Although the point was made in this thread that healthy adults likely won't need to worry about salmonella, too...