This is a collaborative post with Egg Story but as always, all ideas, experiences and reviews are my own.
I remember watching an episode of MasterChef where Gordon Ramsay tasted one dessert dish and went, “Are there raw eggs in here?” And faster than Ris Low could say “BOOMZ”, the contestant was out of the show.
Did you know that when eating runny or undercooked eggs (ESPECIALLY for people with lower immunity like our children, elderly, pregnant ladies), there is always a risk of Salmonella Enteritidis and bird flu virus infection? Salmonella is a common bacteria found in eggs which can cause severe food poisoning. According to MedicineNet.com, the bacteria can be inside perfectly normal-looking eggs and can cause fever, cramps and diarrhea if the eggs are not fully cooked. In some cases, the diarrhea can be so severe that you may need to be hospitalised.
No wonder Gordon Ramsay didn’t want anything to do with those raw eggs. Being quite health conscious, I have heard of pasteurised eggs which kill Salmonella but didn’t know that they are available in Singapore.
So when we were invited by the team at N&N Agriculture—the folks behind Egg Story, Singapore’s 1st and Only Pasteurised Fresh Eggs—for a farm visit to know more about the pasteurisation process, we jumped at the chance!
Pasteurisation kills Salmonella bacteria and bird flu virus which may be present inside and outside the eggs. In the USA, pasteurised eggs are widely accepted and in fact, a 2013 U.S Food and Drug Administration (FDA) Food Code mandates the use of pasteurised eggs when preparing food for individuals with lower immunity (including young children and seniors) in a child/ adult care or hospital setting,
Additionally, according to the U.S Department of Agriculture, in-shell pasteurised eggs may be used safely without cooking. This means that they may be safely consumed raw when served in the forms of eggnog, hollandaise sauce or tiramisu; or when served undercooked, for example, when soft-boiled or poached.
3-Step Pasteurisation Process
Step 1: Produce good eggs! Egg Story’s chicken are fed a nutritious diet to ensure the eggs are lower in cholesterol, contain Omega 3 & 6 and Vitamin E.
Step 2: Pasteurise! Eggs are submerged in an all-natural water bath which is heated to the exact temperature needed to kill Salmonella and bird flu virus if present. No chemicals are used, no eggs are cooked, and no nutritional benefits are lost in the process.
Step 3: Seal and protect! The eggs are then sealed with a protective food-grade coating to prevent airborne bacteria from re-entering. Every egg is marked with a “P” for assured Pasteurisation quality.
Safest Choice™ technology
N&N Agriculture owns the exclusive rights to utilise the above multi-patented Safest Choice™ technology developed by National Pasteurized Eggs, Inc. (NPE), USA—the WORLD’S largest producer of pasteurised shell eggs.
In Singapore, the farm’s state-of-the-art’s pasteurisation facility, process and products are inspected and licensed by the Agri-Food & Veterinary Authority of Singapore (AVA). Apart from the AVA, N&N Agriculture and its pasteurised shell eggs have also received the support and endorsement from the Health Promotion Board and the Islamic Religious Council of Singapore.
The egg whites of Egg Story’s Pasteurised Fresh Eggs look slightly cloudy due to the change in protein structure during the pasteurisation process. The nutritional value and flavour of the eggs are retained throughout. Please tell Mum they’re not spoilt!
Show you our farm visit! Before entering, everyone had to put on gowns, face masks, hair nets and boots for hygiene reasons:
(Oh, that’s just the vain husband who was worried that the hair net will destroy his perfectly-styled hair!)
After the eggs are pasterised in the water bath, they are checked for cracks and any “bad eggs” are removed:
The eggs are then sealed with food-grade protective coating, dried, and then packed:
Hi from the farm!
To ensure maximum freshness, the pasteurised eggs (they come in 50g, 55g and 60g) are stored in the chiller and delivered in chiller trucks to a supermarket near you:
Note: Please look for these eggs at the Chiller section instead of regular eggs sections of these supermarkets.
Make the better choice for your family! At $3.10 for a tray of 10 pasteurised eggs (50g), the price is comparable to or even lower than regular Omega 3 and 6 enriched eggs. The eggs also have a prolonged shelf life of 60 days from the date of production, when chilled. I’m a convert! Thank you to N&N Agriculture for inviting us to your farm.. we learnt so much during the visit. Oh, and the soft-boiled eggs were delicious!
Watch the video below to know more:
I’m gonna link you to my Traditional Italian Tiramisu recipe made with Egg Story‘s Pasterurised Fresh Eggs. The only way I will make them! So if Gordon Ramsay asks me, “Are there raw eggs in here?” I can answer, “Yeah, but they’re pasteurised!!” Then he will crown me MasterChef lolololol!!