I'm just full of queries today. (Slow day at the office.) Thank goodness I know where to go.
So, I bought some eggs at Trader Joe's without noticing that they were pasteurized. I hadn't even known such a thing existed. The package copy says you can go ahead and eat them raw; not that I'm so inclined, but it does mean I can go back to making hollandaise, mayonaise, etc. for my near and dear ones without fearing a lawsuit on my hands or a death on my conscience.
Does anyone have experience baking and using pasteruized eggs in various ways? The whites are a bit milky looking as mentioned on the box. Do they otherwise behave just like regular eggs? Will they beat into stiff peaks? Will they form an emulsion and hold it like regular eggs?
And how do they heat them sufficiently to kill the germs without actually cooking the eggs? It seems to me that the official instructions for cooking eggs safely that I have seen require one to overcook them practically to the point of inedibility.