"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Condiments
Reply
 
Thread Tools Display Modes
 
Old 01-06-2009, 03:24 PM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Quote:
Originally Posted by Argamemnon View Post
Thank you Andy. Here in the Netherlands certain things that are very common in the US are hard to get. It's a difference of culture. Even pasteurized eggs are hard to get. I've read that people didn't buy the pasteurized eggs so supermarkets stopped selling them. Of course there must be places where they are available, but it's not like in the US...
It's not just you Argamemnon - here in my area of Virginia, pasteurized eggs in the shell are a thing of the past. Several supermarkets carried them for a couple of years, but that went by the wayside about 3-4 years ago. Sad because I really enjoyed using them for sauces & things when I was cooking for guests - especially youngsters & elderly folks. But I guess the market just wasn't there.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 01-06-2009, 07:43 PM   #12
Assistant Cook
 
Join Date: Jan 2009
Posts: 1
I am responding to the message regarding using pastuerized eggs. I am not familiar with the Netherlands but we can purchase pasteurized eggs in the US. I have an eldeerly relative with a compromized immune system and kids who love to scrape and lick the frosting (made with raw eggs) from the bowl. I began using pastuerized eggs to avoid Salmonella. Possibly you might check out safeeggs.com to find a location in your area to purchase them. I also got discount coupons there.

Alice
__________________

__________________
Alice Smith is offline   Reply With Quote
Old 01-06-2009, 08:50 PM   #13
Assistant Cook
 
Join Date: Jan 2009
Posts: 2
Wink Pasteurized shell eggs

I guess you don't live near a Harris Teeter store in Virginia. They sell Davidson's eggs -- sometimes you have to ask, but they can get them for you. It's a shame though; I think safe food products should be available to everyone. You should bug the people where you shop to sell them.
__________________
dogma is offline   Reply With Quote
Old 01-06-2009, 08:56 PM   #14
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Actually we do have a fairly new Harris Teeter about 40 minutes away, & one of the first things I checked was whether or not they carried the pasteurized eggs - lol!! No go, but I didn't ask.

We also just had a Wegman's open a couple of months ago, & they didn't have them either. But again, I didn't ask.

Guess I'll have to do some in-store requests & see where that leads me.
__________________
BreezyCooking is offline   Reply With Quote
Old 01-07-2009, 09:31 AM   #15
Senior Cook
 
Join Date: Mar 2008
Location: The Netherlands
Posts: 318
I've read on a Dutch site that you can pasteurize your own eggs.
__________________
Argamemnon is offline   Reply With Quote
Old 01-07-2009, 10:56 AM   #16
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by Argamemnon View Post
I've read on a Dutch site that you can pasteurize your own eggs.
You need the precise temperature to kill the bacteria without cooking the egg. Probably not the safest or easiest thing to do at home.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 01-07-2009, 11:08 AM   #17
Head Chef
 
mcnerd's Avatar
 
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
I doubt if you could do that in a home kitchen. I would anticipate that irradiating an egg would pasteurize it. I'm sure studies are being done to do it, if not done already in some areas. So far I think it is only done with cooked food.
__________________
Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 01-07-2009, 08:19 PM   #18
Assistant Cook
 
Join Date: Jan 2009
Posts: 2
Pasteurized eggs

Don't try this at home.

The company that pasteurizes them in the shell does it with warm water. But it took the guy ten years to figure out how to do it and it's patented.

Check out the Davidson's Safe Eggs site.
__________________

__________________
dogma is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:57 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.