I was watching Alton Brown the other day and he mentioned that you can buy Pasteurized Whole Eggs (at your standard mega-mart, no less) Then I saw a reference to pasteurized egg yolks in a Jacques Pepin cookbook. I have never, to my knowledge, seen these before. I even went to my local Stop & Shop and examined every single carton of eggs and the egg product section (only egg substitute made with whites). So, a few questions:
-Anyone know where I can buy these in the Boston area?
-Once I get there, what am I looking for? Are these in the shell? In a milk-type carton? If in a carton, are they already beaten together? Are they a specific brand?
-Do they taste different from regular eggs?
-I heard that if you buy eggs from a reputable source (a farm that regularly checks its hens for salmonella) then you can safely eat the eggs raw as long as there are no cracks. Is this true? Where are there farms like that around here?