1 Standard Costing is a technique which uses standards for costs and revenues for the purpose of control through variance analysi} DUPipeline_QISnippet_FirstGood_Snippet_v1: {},{-1|-1|1|Standard costing.
The fresher your eggs are, the better they are. You can buy pasteurized eggs in some grocery stores and you can read more about egg safety here. Naturally, I would recommend that anyone pregnant, etc. avoid raw eggs just to be on the safe side.asteurized eggs are eggs that are cooked briefly at a high temperature and then cooled. The yolk must reach a temperature of about 138F. Eggs scramble at a much higher temperature, so it is possible to heat the yolk to pasteurize it without cooking the egg.
NOTE: Pasteurized egg whites NEED cream of tartar or lemon juice added so you can be able to beat to a stiff meringue. You will need double the amount. For example, for cream of tartar for pasteurized eggs: for 1 pasteurized egg white use 1/4 teaspoon of cream of tartar. SALT. Many recipes call for adding in salt, but I do not recommend it. It is now thought to act as a destabilizer, instead of a stablizer, but only to a very small degree.