Pasteurized vs. Traditional Shell Eggs: What Every Operator Should Know

Eggs show up everywhere in foodservice, from breakfast plates and brunch favorites to bowls, burgers, and beyond. While most eggs look the same on the outside, how they’re processed makes a big difference in your kitchen.

The choice between traditional shell eggs and pasteurized shell eggs goes beyond preparation—because prep and performance are the same for both. Where pasteurized shell eggs stand apart is in the added layer of food safety and peace of mind they bring to the kitchen. That difference can expand menu possibilities, support safer handling practices, and give operators greater confidence in day-to-day operations. Here’s a closer look at what sets pasteurized shell eggs apart and why it matters in foodservice.

Traditional Shell Eggs: What Operators Should Know

Traditional shell eggs are raw and unpasteurized. Because they can carry Salmonella, they must be fully cooked to reduce the risk of foodborne illness. That adds layers of responsibility for operators, especially when menus include dishes made with raw or lightly cooked eggs. To manage risk, kitchens using traditional shell eggs often need to follow additional procedures, such as:

• Discarding cracked or dirty eggs
• Preventing cross-contamination with ready-to-eat foods
• Avoiding pooling of eggs
• Sanitizing hands, tools, and surfaces after handling raw eggs
• Cooking eggs to the required internal temperatures unless a variance is in place
• Posting consumer advisories for raw or undercooked egg dishes
• Applying extra safeguards in healthcare, senior living, and K-12 settings

The FDA recommends using pasteurized eggs or egg products in recipes that call for raw or lightly cooked eggs to help reduce food safety risk. For operators, that guidance can restrict how confidently eggs are used across the menu.

Pasteurized Shell Eggs: Confidence Without Compromise

Pasteurized shell eggs are gently heat-treated to destroy harmful bacteria while keeping the same functionality of a raw shell egg. This process eliminates 99.999% of bacteria—without cooking the egg. (Yes, that means you can even eat them “Rocky style.”)

In a year when more than 20 million shell eggs were recalled in the U.S. due to Salmonella concerns, pasteurized shell eggs offer operators an added layer of protection for your guests, your staff, and your brand.

That protection also simplifies kitchen operations. Pasteurized shell eggs reduce handling complexity, streamline training, and support more consistent execution across shifts and locations. And because they can be used safely in undercooked or lightly cooked applications—like runny yolks and soft-boiled eggs—operators gain more menu freedom without adding safeguards, workarounds, or friction in the kitchen.

Papetti’s® Pasteurized Shell Eggs: Perfect for Foodservice

Michael Foods offers pasteurized shell eggs developed specifically for foodservice environments, with safety, efficiency, and versatility top of mind.

From brunch favorites to premium add-ons and everyday menu staples, our pasteurized shell eggs help operators deliver the egg dishes guests expect, without compromising on safety or simplicity.

Explore all pasteurized shell egg products to learn more and see how easily they can fit into your operation.