What is one reason for using pasteurized eggs in cooking?

Using pasteurized eggs in cooking is primarily advantageous because they are safe to consume raw or lightly cooked. Pasteurization is a heat treatment process that effectively kills harmful bacteria, such as Salmonella, which can be present in raw eggs. This makes pasteurized eggs a safer choice for recipes that require uncooked or minimally cooked eggs, such as dressings, mousses, or certain desserts.

While pasteurized eggs may also have benefits like a longer shelf life and could potentially affect flavor, the key factor that distinguishes them is their safety, particularly in recipes where the risk of foodborne illness is a concern. Thus, the use of pasteurized eggs is especially important in food preparation, catering, and home cooking where consumers may prefer or require the option to eat eggs without thorough cooking.