pasteurized egg
生食鸡蛋· shengshi jidan
Taste & Role
They make raw or lightly cooked egg preparations safe, such as a raw egg stirred over hot rice, sukiyaki dipping sauce, or silky custards and sauces. The yolks also add richness and act as a natural emulsifier in dressings, mayonnaise, and carbonara-style dishes without any food-safety concerns.
What it is
Pasteurized eggs are shell eggs that have been gently warmed in a warm-water bath to kill Salmonella bacteria while leaving the egg raw inside. In Chinese and Japanese cooking, they correspond to eggs produced under strict sanitation standards and marketed specifically as safe to eat raw. They look, cook, and taste just like regular eggs.
Nutrition
per 100 g- Calories
- 291 kcal
- Protein
- 15.6 g
- Total fat
- 25.1 g
- Carbs
- 0.59 g
- Fiber
- —
- Sodium
- 66 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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