107K views · 378 reactions | Today in the test kitchen Deputy Food Editor Andrea Geary explains why she’s pasteurizing eggs to develop her next recipe: broccoli Caesar salad. Commercial foods like mayonnaise often use pasteurized eggs, which improves their food safety. In contrast, homemade versions are typically made with unpasteurized raw eggs, which can pose food safety risks and result in a shorter shelf life in the refrigerator. | America's Test Kitchen | Facebook