January 11, 2008, Newsletter Issue #227: Egg Safety-New Eggs Are Coming
Tip of the Week
Have you been scared to use raw eggs? Longing for a "real" Caesar Salad? Do you like soft cooked eggs but are afraid of the risk of Salmonella?
Fear no more. There's a new egg on the market that will make you take out those raw egg recipes again. The new egg is being marketed under the name Davidsonīs Pasteurized Eggs. They undergo a patented process that eliminates bacteria and the organisms that cause Salmonella.
They are slightly more expensive than unpasteurized eggs, but the extra cost is worth it for the security of knowing you can eat your cake and the raw batter too.
These eggs are currently available along the East Coast and will be made available throughout the country shortly.
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