New York City Food Protection Practice Test

What type of eggs should be used in egg recipes that are not cooked or are only partially cooked?

1. Whole eggs

2. Raw eggs

3. Pasteurized eggs

4. Organic eggs

The correct answer is: Pasteurized eggs

Using pasteurized eggs in recipes that are not cooked or are only partially cooked is essential for food safety. Pasteurization is a process that involves heating the eggs to a specific temperature for a set period of time, which effectively kills harmful pathogens such as Salmonella without cooking the egg. This makes pasteurized eggs a safe option for dishes like homemade mayonnaise, salad dressings, and certain desserts where the eggs are not fully cooked, as well as in drinks like eggnog. While whole eggs and raw eggs are often used in cooking, they can pose a risk of foodborne illness if consumed undercooked. Organic eggs refer to how the hens that laid the eggs were raised, but do not guarantee safety from pathogens unless they are pasteurized. Therefore, for recipes that may not reach temperatures sufficient to kill harmful bacteria, pasteurized eggs are the safest choice.