What it is: Pasteurized eggs in the shell. Look at historic recipe books and you’ll find all kinds of recipes for raw eggs, which were considered a perfect and healthful food … up until factory farming and other “advances” in chicken rearing made salmonella a household word. Now, old-fashioned eggnog, chocolate mousse, ice cream, mayonnaise and other recipes made from raw or lightly cooked eggs can be safe again, thanks to a Chicago-area company, Davidson’s Safest Choice Pasteurized Shell Eggs.
The brand, launched in 2003 by National Pasteurized Eggs in south-suburban Lansing, uses a patented technique to kill bacteria, such as salmonella, found inside eggs. An all-natural, temperature-controlled water bath kills bacteria and viruses right in the shell without cooking the eggs. The eggs are then coated with food-grade wax to maintain freshness and prevent environmental contamination and stamped with a red “P” in a circle so consumers can distinguish them from ordinary eggs.
Where it comes from: The in-shell pasteurizing technique was invented in the early 1990s by Dr. James P. Cox and R.W. Duffy Cox of Lynden, Wash. The brand is named for L. John Davidson, who first licensed their technology.
As of last year, National Pasteurized Eggs had produced six million pasteurized eggs. The company also markets eggs from cage-free chickens. Davidson’s Safest Choice eggs are sold at Jewel, Dominick’s and other local supermarkets.
What to do with it: Use pasteurized eggs in recipes just like regular eggs. Get this coupon for $1 off; it expires Dec. 31, so use it right away.
Classic holiday egg nog
Davidson’s Safest Choice
12 pasteurized shell eggs
1 pound powdered sugar
1/2 teaspoon salt
1/4 cup vanilla
4 cups evaporated milk
2 cups whipping cream
4 cups dark rum, bourbon, rye, brandy, flavored brandy, liqueur, fruit juice or nectar (optional)
Additional extracts or flavorings
Peppermint sticks or candy canes
Sherbet or ice cream
Break the eggs into a large bowl and beat until light in color. Mix in the powdered sugar, salt and vanilla. Add the evaporated milk. Blend with the egg mixture for 30 seconds.
If desired, add in the liquor or juice. Cover the eggnog airtight and let ripen in the refrigerator for 24 hours. Stir again, and serve sprinkled with freshly grated nutmeg or other garnishes. 10 to 12 servings.