The newest type of egg is the pasteurised shell egg. A regular hen’s egg in the shell is pasteurised without cooking the egg, eliminating the potential danger of egg-borne illness caused by Salmonella bacteria. Dishes that use raw eggs, such as steak tartare and Caesar salad, can be enjoyed without risk; those who enjoy a nibble of cookie dough and brownie batter can do so; and people with illnesses who avoid foods with possible contaminants can enjoy eggs to their hearts’ delight. The “P” stamped on the egg signifies that it is pasteurized.