Hi Noam,

Pasteurization of eggs is not part of the Canadian egg grading system. Shell eggs purchased at the grocery store have only been washed.   

A small portion of Ontario eggs that do get sent for further processing may be pasteurized - but this would be clearly stated on the packaging. Otherwise, eggs in their shell remain exactly the way they were the moment they were laid by the hen.

Although shell eggs are not pasteurized, it is definitely safe to eat raw or soft-cooked eggs as long as the eggs are handled properly.  Here are a few points to keep in mind:

• Always use fresh Canada Grade A eggs that have been kept refrigerated.  The best before date on the carton will help you determine the freshness.
• For optimal freshness, refrigerate eggs at 4 degrees Celsius in their original carton on the middle shelf of the refrigerator.
• Ensure that the egg is clean and the shell is not cracked.
• When preparing any perishable food, wash your hands, cooking surface and utensils immediately before and after preparation..
• Raw egg products should not be served as leftovers.
• Serve all egg-rich products immediately after preparing or store them in the refrigerator and serve them within three to four days.

Thanks for this great question!