The other day, hubs bought a box of pasteurized eggs from the supermarket just to find out how they taste like.  Pasteurized eggs are kept in a special refrigerator just for the pasteurized eggs.  And pasteurized eggs are almost double the cost of regular eggs.

The only difference that I notice about pasteurized eggs is that the coating of egg shell has a layer of oil, which is mineral oil to protect the egg inside the shell from bacteria.  If you give me 2 bowls — 1 bowl with unpasteurized eggs and another bowl with pasteurized eggs, I won’t be able to tell the difference in the taste, honestly.

In my opinion, unless you have a weak immune system or are willing to spend on pasteurized eggs, then stick to regular DHA eggs or antibiotics-free eggs or free-range chicken eggs.  I still prefer the white-shell free-range chicken eggs.

The main benefit of pasteurization is that it kills salmonella bacteria, a disease that sickens a reported 42,000 Americans, although the actual number could be as much as 29 times higher, according to the Centers for Disease Control and Prevention. This is the reason the U.S. Department of Agriculture requires manufacturers to pasteurize all eggs used in processed foods. Refrigerate pasteurized eggs after purchasing, just as you would unpasteurized eggs. Refrigeration slows any bacterial growth that might still be present.