Pasteurized eggs are the only eggs considered safe to eat raw. Both the FDA and USDA recommend using either in-shell pasteurized eggs or commercially pasteurized liquid egg products whenever a recipe calls for raw or undercooked eggs. Standard grocery store eggs, farm-fresh eggs, and backyard flock eggs all carry a risk of Salmonella contamination and are not recommended for raw consumption.
Why Pasteurized Eggs Are the Safe Choice
Pasteurization uses carefully controlled heat to kill harmful bacteria without cooking the egg. The process heats eggs to temperatures well below the point where proteins start to firm up, so the egg still looks, tastes, and behaves like a raw egg afterward. For whole liquid eggs, the standard is about 60°C (140°F) held for 3.5 minutes. Egg whites require a lower temperature because their proteins are more heat-sensitive.
You can find pasteurized eggs in two forms. In-shell pasteurized eggs sit in the refrigerated egg section and look like regular eggs, but their carton will state they’ve been pasteurized or treated to destroy Salmonella. They’re not required to carry the standard safe-handling instructions that appear on regular egg cartons. Pasteurized liquid egg products (sold in cartons, often near the dairy case) are also an option and will carry a USDA inspection mark. Either one works for Caesar dressing, homemade mayonnaise, eggnog, mousse, or any other dish where the egg stays raw.
What Makes Regular Eggs Risky
Salmonella can get into an egg two ways. The first is vertical transmission: the bacteria infects a hen’s reproductive tract and contaminates the egg before the shell even forms. This means the inside of the egg is already contaminated when it’s laid, so washing the shell does nothing. The second is horizontal transmission, where bacteria from droppings, the environment, or contact with rodents and other animals penetrates the shell after laying. Moisture on the shell, cracks, and storage at room temperature all make this more likely.
Among the strains involved, Salmonella Enteritidis is particularly good at colonizing a hen’s reproductive organs, which is why it shows up inside eggs more often than other types. You can’t see, smell, or taste it. A contaminated egg looks completely normal.
Farm-Fresh Eggs Are Not Safer
Many people assume that eggs from a local farm or backyard flock are cleaner than supermarket eggs. The data says the opposite. A Penn State study found that eggs from small flocks (under 3,000 birds) were more likely to contain Salmonella Enteritidis than eggs sold in grocery stores from larger commercial operations. Of 240 small-flock selling points tested, 2% were positive for the pathogen, and four out of five of those positive results were found inside the egg contents, not just on the shell.
The reason is regulatory. The FDA’s Egg Safety Rule requires farms with more than 3,000 laying hens to follow specific protocols for Salmonella testing and prevention. Small flocks are exempt. That doesn’t mean every small-flock egg is dangerous, but it does mean there’s less oversight and a statistically higher contamination rate. If you’re planning to use eggs raw, farm-fresh eggs are actually the last ones you should reach for.
Common Uses That Count as “Raw”
It’s worth being honest about which recipes actually involve raw eggs, because some are easy to overlook:
- Caesar salad dressing (traditional recipes use a raw yolk)
- Homemade mayonnaise and aioli
- Hollandaise sauce (the egg yolk is warmed but rarely reaches a safe temperature)
- Eggnog (homemade versions often use raw eggs)
- Homemade ice cream (custard-based recipes that aren’t fully cooked)
- Mousse and tiramisu
- Protein shakes with raw eggs cracked in
- Cookie dough and cake batter eaten before baking
If any of these are on your menu, pasteurized eggs eliminate the worry entirely.
Raw Eggs and Protein Absorption
Some people eat raw eggs specifically for the protein, especially in smoothies or post-workout shakes. There’s a catch: your body absorbs roughly 40% less protein from a raw egg than from a cooked one. Cooking unfolds egg proteins in a way that makes them far more accessible to your digestive enzymes. So if protein intake is the goal, you’re actually getting significantly less nutritional value by skipping the stove. A cooked egg delivers more usable protein than a raw one, even though they contain the same amount on paper.
Who Faces the Greatest Risk
Salmonella infection from eggs can hit anyone, but certain groups face far more serious consequences. Young children, adults over 65, pregnant women, and anyone with a weakened immune system (from conditions like HIV, cancer treatment, or organ transplants) are all more vulnerable to severe illness. For these groups, even a small bacterial load can lead to hospitalization. Sticking to pasteurized eggs for any raw or lightly cooked preparation is especially important.
Can You Pasteurize Eggs at Home?
You’ll find tutorials online for DIY pasteurization using a sous vide circulator or a pot of water held at a specific temperature. The idea is to hold eggs at around 130 to 135°F (54 to 57°C) for a set time to kill bacteria without cooking the egg. In theory, the science is sound. In practice, the USDA does not endorse home pasteurization. Commercial pasteurization uses precisely calibrated equipment and validated protocols. At home, small variations in water temperature, egg size, or starting temperature can leave cold spots where bacteria survive, or overshoot and partially cook the whites.
If you want the safety of pasteurization, buying commercially pasteurized eggs is the most reliable path. They cost a bit more than standard eggs but are widely available at most grocery stores. For the handful of recipes where eggs stay raw, the price difference is a simple trade for peace of mind.