Pasteurised Free Range Egg

Pasteurised free-range eggs are eggs laid by hens kept in conditions that allow them to roam outdoors. Pasteurisation involves heating the eggs to a specific temperature for a set time to reduce the risk of foodborne illness, without fully cooking them. This process is applied to eggs intended for use in products where they might not be thoroughly cooked.

Eggs are a versatile ingredient used for their binding, emulsifying, leavening, and enriching properties in a wide range of foods. They contribute to the structure, texture, and flavour of baked goods like cakes and bread, as well as sauces, desserts, and ready meals. Pasteurisation makes them a safer choice for products that may be consumed without further cooking.

Eggs are a nutrient-dense whole food and not considered a food additive in the UK. They are a source of protein, vitamins, and minerals. The NHS Eatwell Guide includes eggs as part of a healthy, balanced diet. While eggs are a common allergen, the pasteurisation process itself is a food safety measure and does not introduce new health implications beyond those associated with egg consumption.