Pasteurized egg whites are egg whites that have been gently heated to kill harmful bacteria, primarily Salmonella, while keeping the proteins intact and the whites uncooked. You’ll find them sold as liquid cartons in the refrigerated section of most grocery stores, and they’re the go-to choice when a recipe calls for raw or lightly cooked egg whites. The pasteurization process makes them safe to consume without further cooking.
How the Pasteurization Process Works
Egg whites present a unique challenge for pasteurization. They coagulate (turn white and solidify) at relatively low temperatures, so the heat has to be high enough to destroy bacteria but low enough to avoid cooking the protein. Commercial pasteurization typically heats liquid egg whites to around 55-58°C (131-136°F) for several minutes. At 54.4°C, it takes about 3 minutes to reduce the Salmonella population by 90%. Bump the temperature up to 57.7°C and that same reduction happens in under a minute.
The USDA requires pasteurized egg products to be free of detectable Salmonella and other pathogens. The target is generally a reduction that eliminates 99.999% or more of Salmonella bacteria. Older regulations called for heating liquid egg whites to 134°F for 3.5 minutes, but the USDA later acknowledged this didn’t always achieve a sufficient safety margin, so modern processors use validated protocols that meet stricter lethality standards.
Liquid, Frozen, and Dried Forms
Pasteurized egg whites come in three main forms. Liquid cartons are the most common at retail and are ready to pour straight from the container. Frozen pasteurized egg whites are popular in commercial kitchens and can be thawed for use. Dried (powdered) egg whites have been spray-dried after pasteurization, giving them a long shelf life at room temperature. All three are legally classified as “egg products” by the USDA and must be pasteurized before sale.
Nutrition and Protein Quality
The heat used during pasteurization doesn’t meaningfully change the nutritional value of egg whites. Research in rats found that the net protein utilization of egg whites was approximately 97% regardless of whether the whites were unheated, lightly heated, or fully boiled. Digestibility was comparable across all groups. So whether you’re drinking pasteurized egg whites in a smoothie or cooking them in a pan, your body uses the protein with the same efficiency.
One lesser-known benefit of heating egg whites: raw egg whites contain a protein called avidin that binds to biotin (a B vitamin) and blocks its absorption. Eating large amounts of raw, unpasteurized egg whites over time can theoretically lead to biotin deficiency. Pasteurization partially inactivates avidin, reducing this risk.
Who Benefits Most From Using Them
For most cooking where egg whites are fully heated (scrambles, baked goods, omelets), pasteurized and unpasteurized whites perform identically. The real advantage shows up in preparations where the egg white stays raw or only partially cooked: meringues, mousses, royal icing, protein shakes, cocktails like whiskey sours, and homemade mayonnaise or Caesar dressing.
Infants, young children, older adults, pregnant women, and people with weakened immune systems are especially vulnerable to Salmonella infections. For these groups, pasteurized egg whites eliminate a real food safety risk in any dish that doesn’t involve thorough cooking.
How They Perform in the Kitchen
Pasteurized liquid egg whites do whip into foam, but they behave a bit differently than fresh whites cracked from a shell. The gentle heating slightly alters the protein structure, which can reduce foam stability. Research published in the Czech Journal of Food Science found that foams made from pasteurized liquid egg whites lost more fluid over time compared to foams made from raw or specially treated whites.
If you’re making meringue or angel food cake with pasteurized whites, a small amount of citric acid (cream of tartar works similarly) helps stabilize the foam. Adding sugar gradually during whipping also improves structure. You may need to whip a bit longer than you would with fresh whites, but the end result is comparable. Dried egg white powder, interestingly, often whips more reliably than liquid pasteurized whites because the drying process further modifies the proteins in ways that support foam formation.
Storage and Shelf Life
Unopened liquid pasteurized egg whites should be stored at 40°F (4°C) or below. If the carton doesn’t have an expiration date printed on it, the USDA recommends using it within seven days. Once you open the container, use the egg whites within three days. Don’t freeze an opened carton, and don’t refreeze a frozen product that’s already been thawed.
Spoiled egg whites develop an off smell, often sulfurous or sour, and may become discolored or slimy. If anything seems off, discard the entire container. Because pasteurized whites lack the natural bacterial competition present in a freshly cracked egg, contamination after opening can progress quickly, so keeping them cold and sealed between uses matters.
How to Spot Them at the Store
All liquid, frozen, and dried egg white products sold commercially in the United States are required to be pasteurized under USDA inspection. The carton will typically say “pasteurized” on the label. These products are classified as ready-to-eat, meaning they’re considered safe without additional cooking. Shell eggs that have been individually pasteurized also exist but are less common; they’ll be clearly labeled as pasteurized and usually cost more than conventional eggs. If a carton of liquid egg whites is on the shelf at a regular grocery store, it has been pasteurized.