Egg Safety for Raw or Partially Cooked Eggs

To prevent salmonella in preparations calling for uncooked or lightly cooked eggs, the American Egg Board (see Ingredients Sources) recommends pasteurized eggs in the shell (available in some markets; “pasteurized” will be marked on the carton) and pasteurized egg whites ("Whippin’ Whites" are available in many supermarkets). They contain minute quantities of triethyl citrate to improve whipping (cream of tartar can still be added for stability). Pasteurized, organic kosher egg whites, with no additives, can be ordered from Eggology (see Ingredients Sources). They keep refrigerated for up to 4 months and more than a year if frozen.