Pairwise swap
Can you substitute pasteurized egg for egg?
Verdict
Yes, with adjustments
pasteurized egg can replace egg, but the ratio or method notes matter.
Use equivalent egg weight when possible; scale small or large eggs by total egg weight.
Flavor
Duck eggs taste richer; quail eggs need scaling.
Texture
Yolk-heavy swaps add richness while white-heavy swaps set firmer.
Risk
Medium in meringues, custards, and sponge cakes where yolk/white balance matters.
Adjustments
- Measure by total egg weight when replacing eggs of a different size or species.
- Keep yolk and white proportions close when the recipe depends on emulsifier behavior or lift.
Context guidance
Works best
baking, binding, general cooking
Preserves
binder, lift, emulsifier
Tools
Use this substitution context in a full recipe or match it against pantry staples.