Can Egg Beaters (pasteurized eggs) be used in a recipe instead of real eggs. Is this acceptable?
A. A 4-H member may substitute pasteurized egg in a recipe. Our Extension Food Safety specialist cautions that “It must remain understood that pasteurized eggs are okay in the carton but once out they are easily contaminated just like any other potentially hazardous foods”. This means once they are out of the container, they must be cooked as with any other eggs. Do not use raw eggs of any kind in 4-H food exhibits. Q. I have a 4-H member wanting to make and bring a pound cake for exhibit. The directions are to bake the pound cake at 300 degrees (I can’t remember for how long). They were told at an achievement show that the eggs haven’t been cooked long enough at 300 degrees, so the item would be disqualified. Is there a minimum time it has to be cooked at a minimum temperature to be considered safe? A. The temperature does not stand alone when calculating lethality of cooking. Time and temperature are combined to give the lethality necessary to kill any type of bacteria. Products cont
