The Italian meringue is ready to be used in your dessert preparations (18). To pasteurize whole eggs, pour water and sugar ...

But if you, like me, prefer a runny yolk in your over-easy egg, you may wish to seek out pasteurized eggs as a safety measure ...

There are many excellent culinary uses for raw whole eggs, yolks, and whites, including homemade mayonnaise, Caesar dressing, meringue, and cocktails such as pisco sours and whiskey sours.

For certain dishes, there’s no appropriate substitute for the emulsifying or volumizing properties that raw eggs deliver. In these cases, the best solution is to use pasteurized eggs.

But if you, like me, prefer a runny yolk in your over-easy egg, you may wish to seek out pasteurized eggs as a safety measure. Pasteurization is the process of gently heating food to a particular ...