Pasteurized egg products are available from food brokers or wholesalers, usually in large-size containers, and are not generally sold in regular food stores. Egg substitutes may be used if pasteurized eggs are unavailable. Commercial pasteurization destroys pathogenic bacteria that might be present, but does not cook the eggs or affect their color, flavor, nutritional value, or most functional properties. When pasteurized eggs are used to replace raw eggs in baked goods, the product may not rise as high. They are light weight, easy to pack, and can be reconstituted with clean water for use in most of the ways you would use shell eggs.
Small packages are often available from sporting goods stores.
U.S.D.A. Agricultural Marketing Service Poultry Division. Kenneth R. Bolen, Director of Cooperative Extension, University of Nebraska, Institute of Agriculture and Natural Resources.