What type of eggs should be used for all scrambled eggs?

The use of pasteurized eggs for scrambled eggs is particularly important for food safety. Pasteurized eggs have been heated to a specific temperature to kill harmful bacteria, such as Salmonella, without cooking the egg itself. This is especially crucial when the eggs are incorporated into dishes like scrambled eggs, where the eggs might not reach a high enough temperature to eliminate these pathogens if they are not pasteurized.

While whole, organic, and free-range eggs all have their benefits, they do not inherently offer the same level of safety from bacterial infection as pasteurized eggs. Whole eggs simply refer to eggs that are intact and unaltered, while organic and free-range eggs relate to the farming practices used for the hens. The health and environmental benefits associated with organic or free-range eggs are significant, but they do not address safety concerns surrounding the consumption of raw or undercooked eggs, which is why the focus on pasteurized eggs is paramount in culinary practices involving scrambled eggs.