Whether it’s a party for many or a small gathering with family and friends, make sure food safety is at the top of entertaining “to-do” lists by cooking traditional holiday favorites with Safest Choice Eggs.
Safest Choice Eggs are:
- Pasteurized using a patented water bath process where salmonella is completely destroyed
- Safe to eat and do not alter the look, cooking characteristics or taste of the egg
- Easily identified, every egg is stamped with a red circle “P”
- Available in supermarkets nationwide
Thanks to Safest Choice, consumers can safely prepare seasonal favorites that call for raw or gently-cooked eggs, such as:
- Eggnog (see recipe below!)
- Eggs Benedict
- Sunny-Side Up Eggs
- Cookie dough (even this is safe!)
According to Greg West, president of National Pasteurized Eggs, Inc., maker of Davidson’s Safest Choice pasteurized eggs, “Our safe pasteurized eggs have joined other pasteurized daily staples such as milk, cheese and juice in making safe food an everyday priority. In the past 10 years our eggs have grown from limited availability to fulfilling the food safety needs of consumers, chefs and foodservice institutions nationwide.”
He also emphasizes the importance of following current food safety recommendations: clean; separate; cook; and chill. Visit www.foodsafety.gov to learn more.
Always remember, Pasteurized = peace of mind
For additional information about Safest Choice, their unique pasteurization method, egg recipes for any occasion, and step-by-step instructions for perfect egg cookery techniques visit www.safeeggs.com.
CLASSIC EGGNOG
Preparation time: 30 minutes
Chilling time: 4 hours or overnight
- 12 pasteurized shell eggs, separated
- 1-1/2 cups granulated sugar
- 1 quart (4 cups) heavy cream
- 2 cups whole milk
- 2 to 3 cups dark rum, bourbon or brandy (optional)
- 2 tablespoons vanilla extract (optional)
- Ground nutmeg or cinnamon
- Place egg yolks in large bowl. Beat with electric mixer until combined. Gradually add sugar, beating until mixture is thick and pale yellow. Stir in cream and milk, then rum and vanilla, if desired. Cover and refrigerate until chilled or as long as overnight.
- Just before serving, beat room temperature egg whites with electric mixer until soft peaks form. Stir custard mixture. Gently fold in beaten egg whites. Pour eggnog into punch bowl. Sprinkle with nutmeg.
*Nutrition information (1/20 of recipe): 279 calories*; 21g total fat;
12 g saturated fat; 197 mg cholesterol; 68 mg sodium; 18 g total carbohydrates; 5 g protein. *With alcohol, calories increase to 330/serving; other nutrition information remains the same as above.
ABOUT NATIONAL PASTEURIZED EGGS, INC.
National Pasteurized Eggs, Inc (NPE) is a privately owned company headquartered in Lansing, Illinois. NPE uses a patented, all-natural water bath pasteurization process to ensure the accurate, commercial-scale production of safe pasteurized eggs.
In 2006, with the addition of new investments, NPE incorporated and launched a national introduction of high quality pasteurized shell eggs to all segments of food service. The corporate team grew, with the addition of sales, marketing, and educational team members. With its commitment to industry education, NPE has become a leader in egg safety training and education to food groups, educators, the food industry, and government entities.
To meet the continually increasing demand, NPE has expanded capacity with facilities in Illinois, South Dakota, and Iowa. Plans for further expansion in the US are also in the works. NPE recently reached a significant food safety contribution milestone by exceeding 1.5 billion eggs pasteurized for restaurants, hospitals, schools, universities, and consumers in the United States.
