When Should I Use Pasteurised Eggs?
You should use pasteurised egg in any food that won’t be cooked (or will be only lightly cooked), for example home-made mayonnaise, Barnaise and Hollandaise sauces, some salad dressings, ice cream, icing, mousse, tiramisu and other desserts containing eggs. Pasteurised egg can be bought frozen, or in liquid or powder form. If you buy commercially produced mayonnaise or sauces in jars, or ready-made icing, these will almost always have been made using pasteurised egg. Check the label and if you’re not sure, ask the retailer or manufacturer.
