Davidson’s Safest Choice Pasteurized Shell Eggs

Recipes and Cooking Tips in Time for Passover


Can you believe that more than 87 billion eggs are produced in the US every year, and that the average person eats about 254 eggs yearly…which brings us to Passover. We can only imagine how many eggs are consumed in Passover observant households during the eight day holiday! Starting with the roasted egg on the Seder plate, eggs take a starring role throughout Passover – in salads, baked goods, entrees, sauces and, of course, in  traditional dishes such as matzo brie and matzo balls. Yes, the week of Passover is filled with eggs!

We would like to introduce our readers to our new find: Davidson’s Safest Choice pasteurized shell eggs. This company, which has earned the American Culinary Federation Seal of Approval, has developed technology eliminating foodborne illness from eggs, similar to the heat technology that has been used for pasteurized milk for the past 100 years. Beginning in 1985, Dr. James P. Cox and R.W. Duffy Cox of Lynden, Washington, began developing methods to pasteurize shell eggs. In the early 1990's the Coxes met L. John Davidson, who recognized the market need and opportunity for a safer egg option. Davidson acquired a technology license agreement from the Cox Family and formed Pasteurized Egg Corporation to introduce safe eggs to the consumer marketplace

This process kills Salmonella bacteria and viruses like Avian influenza. Yet Safest Choice™ eggs look, cook and taste just like other shell eggs. Pasteurized eggs are especially recommended for highly susceptible populations, such as the immune deficient, seniors and young children for whom egg safety is a must.

However, as we are all aware, over the past year there have been several recalls and health alerts concerning eggs. Pasteurized eggs were not affected. During these recalls, pasteurized eggs were recommended by the US Department of Agriculture. Using pasteurized eggs eliminates the risk of foodborne illnesses and cross- contamination in a kitchen.  And best of all, when using pasteurized shell eggs, there is no salmonella, and therefore the eggs are fine to use in uncooked foods! Think about all of those delicious refrigerated and frozen no-cook desserts and delectable dishes such as Caesar dressings, homemade mayonnaise, soft-boiled eggs, homemade ice cream,  etc,. etc.  We are delighted to share some scrumptious recipes which are safely made with Pasteurized shell eggs.

From Davidson's Safest Choice Pasteurized Shell Egs: Hollandaise/Béarnaise Sauce, Mushroom, Broccoli and Egg Cupcakes, Huevos Rancheros, Creme Brulee. The Davidson's Safe Eggs recipe for Homemade Mayonnaise is so special, we had to include it for after Passover usage. It has variations for making Chipotle-Cilantro, Roasted Garlic, Sun-Dried Tomato, or Fresh Herb mayonnaise. Our KosherEye "Foodie" Friend, Chef Annielicious, shared her Passover friendly recipe for Vanilla Mousse.

Egg safety tips from the US Department of Agriculture:
•  Purchase eggs in the shell from the refrigerated section of the store.
•  Store eggs in their original carton in the main part of your refrigerator.
•  For recipes that call for eggs that are raw or undercooked when the dish is served—such as Caesar salad dressing and homemade ice cream -use shell pasteurized shell eggs.
•  When consuming raw eggs, use pasteurized eggs—the safe choice.

For additional egg information, please visit the following websites:
•  Go to egg cooking school: Eggs 101 How to:
•  Nutrients in eggs, please see the Incredible Edible Egg Nutrient Chart.

For more recipes, cooking tips, information on Davidson's Safest Choice Pasteurized Shell Eggs, visit SafeEggs.com and the informative Blog,SafestEggs.

Please join KosherEye and our guests, Davidson’s Safest Eggs and Author Eggstraordinaire, Tina Wasserman, at a Twitter Party:
When:  Monday, April 4th
Time:   8:00 pm – 9:00 pm,  EDT
Hashtag: #safeeggs

March 30, 2011

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