My wife and I have seen reference in our conversations to being concerned about use of raw eggs. Our local (Charlotte, NC) groceries now carry Davidson brand pasteurized whole eggs (in the shell). They look and pretty much act like regular old American eggs. The whites are bit slower to whip up, but they do whip up quite nicely.

We've seen chefs in France not at all concerned about use of raw eggs. Apparently, in the past the overall size and animal density of the average French farm were lower than the average American farm, thus lowering the likelihood of a Salmonella outbreak. We don't know if that's true at the current time.

I would be interested in trying them when they come to my area. I wonder how much more expensive they'll be? There are MANY recipes that I avoid and would like to add back to my menus.

I wonder if they'll ever become "the norm" for professional kitchens?