In my local Trader Joe's (San Mateo) yesterday I noticed the pasteurized eggs for the first time and had to try them. I didn't think it would be fair to compare them directly to the organic eggs I usually buy so I also picked up a 12 pack of Trader Joe's Cage Free white eggs. Now I have 2 dozen of what will most likely be mediocre eggs. Kind of a bummer but I'm making a sacrifice for science.
Davidson's Pasteurized Eggs white $1.89 per dozen. (www.davidsonseggs.com).
Trader Joe's Cage Free white $1.79 per dozen.
The first thing I notice on cracking them into the pan was the color and size of the yolks. The Davison's egg had a larger and more richly colored yolk. The whites of both were slightly cloudy. The box claims that the pasteurization process causes the white to become slightly cloudy. Since these looked about the same I wondered if other eggs are also pasteurized but don't advertise the fact.
I cooked a little of the whites separately and they turned out to be equally bland. The larger richer yolk carried the davidson's egg and it was clearly better. I don't think that yolk size always wins but I do believe that it is an advantage.
I was surprised by the results and enjoyed a good caesar dressing to celebrate. However, the flavors pale in comparison to the better browns and I can't wait to be done with them so I can get some good brown organics. :)
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...