Pasteurized shell eggs are eggs which have been treated to eliminate harmful bacteria like salmonella, along with zoonotic viruses such as avian influenza. Companies which produce pasteurized shell eggs claim that they behave and taste just like regular eggs in recipes, but they are safer, since the risk of disease has been eliminated or at least greatly reduced. Eggs which have been pasteurized before sale are commonly marked with a special stamp so that they are very easy to recognize and identify.

Pasteurization is a process which involves heating a substance to a temperature which is too high for bacteria and viruses to survive. Pasteurization is famously used to treat milk to keep it safe to drink and extend its shelf life, and it is also used to treat various egg products. The application of pasteurization to shell eggs, eggs sold raw and in their shells, was a development of the late 20th century which first emerged in Europe before spreading to other regions of the world.

Making pasteurized shell eggs is a bit tricky. The goal is to kill any harmful bacteria or viruses in and on the eggs, without actually cooking the eggs, and this requires special equipment with very precise temperatures and timing mechanisms. For this reason, it is not possible to make pasteurized shell eggs at home.

Because pasteurized shell eggs have been treated, they can be used in any way the cook wants. Many cooks avoid the consumption of raw eggs out of concern about food-borne illness, and pasteurized shell eggs remove this risk, allowing cooks to make things like egg nog and Caesar dressing in the traditional way, with raw eggs rather than partially cooked eggs or egg replacements. Pasteurized shell eggs can also, of course, be cooked in baked goods, scrambled eggs, quiches, and so forth.

According to the United States Department of Agriculture, no one should eat raw eggs, especially pregnant women, young children, the elderly, and people with depressed immune systems. Salmonella and other bacteria can be found both inside the egg and on the shell itself, making it difficult to avoid the risk of food-borne illness from eggs; it is also important to handle raw eggs carefully in the kitchen to avoid cross-contamination. Pasteurized shell eggs, however, are safe to eat when raw, opening up a world of possibilities in the kitchen.