Of pasteurized eggs and an odd bread

Published 9:00 pm Thursday, June 22, 2006

‘I am sure Sue Smith of Lynnwood meant pasteurized eggs, when she asked about homogenized eggs,” Snohomish reader Linda Steen writes. “Pasteurized would mean they had been heated enough to kill harmful bacteria. We get homogenization and pasteurization confused sometimes. Homogenization is the process that mixes the cream into milk and keeps it from separating.

“I did a web search for pasteurized eggs and found one company that sells them over the Internet. They are Davidson brand eggs that are pasteurized in the shell, which sounds like a neat trick. Their website is www.safeeggs.com. …” The website indicates the eggs are available at Safeway stores.

“I remember reading at one time that Whole Foods Markets have pasteurized eggs,” Linda continues. “I searched their website and could not verify this, however. You have to buy the whites and yolks separately, if you buy the dried pasteurized eggs. Any of these methods should work nicely for the writer’s ice cream recipe.”

Concluding, Linda adds, “Don’t you usually cook the custard before you freeze it to make ice cream? That would solve the problem of worrying about the salmonella bacteria making anyone sick.”

Next, we hear from Marysville cook Irene Gesme, “I got this recipe for pork-and-beans bread in Arizona several years ago. It’s like zucchini cake, which is also called bread sometimes. Do not try substituting anything for the pork and beans – the recipe will not turn out well.”

Pork-and-beans bread

3eggs

1cup oil

2cups sugar

1can (16 ounces) pork and beans, undrained

1teaspoon vanilla

1cup applesauce

1teaspoon cinnamon

1/2teaspoon allspice

1/4teaspoon salt

1/2teaspoon baking powder

1teaspoon baking soda

2cups flour

1cup chopped walnuts (optional)

In mixing bowl, blend together the eggs, oil and sugar. Add pork and beans and beat well. Add vanilla, applesauce, cinnamon, allspice, salt, baking powder, baking soda and flour. Mix well, then stir in walnuts. Spoon into 2 greased 5- by 9-inch loaf pans or about 8 greased mini loaf pans. Bake at 350 degrees 60 to 70 minutes for large pans, less time for mini pans.

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