Pasteurised in-shell eggs debut here

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Good news if you are particular about how long your eggs can stay fresh: In a first here, eggs pasteurised with their shells are now sold in several major supermarkets.

Home-grown egg producer N&N Agriculture has been selling such eggs in the chiller sections of Sheng Siong, Ang Mo and selected outlets of Cold Storage and Giant since the end of last month.

The company said that such eggs, marked with a "P", are completely free of salmonella bacteria, which are major causes of food-borne illness.

The pasteurisation process - which involves putting the eggs through a warm-water bath for a period of time without cooking the eggs - kills off bacteria in the eggs and on the shells.

Salmonella, often found in meat, eggs and dairy products, can cause fever, stomach cramps and diarrhoea. The bacteria are destroyed if the eggs are thoroughly cooked.

N&N also said the eggs can stay fresh for 60 to 120 days when chilled.

Unpasteurised eggs refrigerated in their raw shells can last 28 to 35 days, according to the American Egg Board's website.