What type of eggs are required for all scrambled eggs at IHOP?

The requirement for scrambled eggs at IHOP to use pasteurized eggs is essential for food safety and quality. Pasteurized eggs are heat-treated to kill harmful bacteria, such as Salmonella, without cooking the egg. This process ensures that the eggs are safe to consume, especially in a restaurant setting where food safety standards are critical. Using pasteurized eggs minimizes the risk of foodborne illness, which is particularly important in high-volume establishments like IHOP.

Additionally, pasteurized eggs are suitable for recipes that require eggs to be handled or cooked lightly, such as in scrambled eggs, where the texture and flavor can be preserved while ensuring customer safety. This aligns with the establishment's commitment to providing a safe dining experience. In contrast, whole, organic, or non-pasteurized eggs do not meet the same safety standards and could pose a health risk, making them unsuitable for the preparation of scrambled eggs in a commercial kitchen setting.