I just happen to have some in my fridge right now, and discovered that - since they're essentially lightly cooked - the whites hold together slightly better than conventional eggs. Nice bonus (I invariably buy a dozen and need only two eggs. Why don't they sell these things in half-dozens?)

Are most of the eggs you get in carton containers by the dozen at Jewel pasteurized? How do you tell which ones are? In this class I am taking now somebody in the class said that she was told that she should only eat nonpasteurized eggs. Somebody said that you can get them at the farmer's market but they are expensive. I personally think that the free range eggs you get at the farmer's market for $5 a dozen taste way better than the factory farmed eggs you get at Jewel for $1.49. Thanks, Nancy

Pasteurized eggs are labelled as pasteurized. Most eggs are not. I suspect the ones at the farmers market are pasture-raised eggs, not pasteurized eggs. Sound similar, but different things.

I found this, which might be helpful: Pasteurized Eggs: Where to Buy Them and How They Taste.

Please note the P with a circle around it that is stamped on top of pasteurized eggs.

I find they are readily available everywhere I shop.