Pasteurization of eggs is not part of the Canadian egg grading system. Shell eggs purchased at the grocery store in Ontario have only been washed during the grading process.
While a small portion of Ontario eggs may be sent for further processing and pasteurized, this will always be clearly indicated on the packaging. Otherwise, eggs in their shell remain exactly as they were when laid by the hen.
Although shell eggs are not pasteurized, it is safe to eat raw or soft-cooked eggs as long as they are handled properly. Here are a few important tips:
- Always use fresh Canada Grade A eggs that have been refrigerated. The “best before” date on the carton can help you determine freshness.
- For optimal freshness, store eggs at 4°C in their original carton on the middle shelf of the refrigerator.
- Ensure the egg is clean and the shell is not cracked.
- Wash your hands, cooking surface, and utensils before and after preparing eggs.
- Raw egg products should not be served as leftovers.
- Serve egg-rich dishes immediately after preparation, or store them in the refrigerator and consume within three to four days.