What type of eggs should be used for scrambling eggs at IHOP?

Using pasteurized eggs for scrambling at IHOP is crucial for both food safety and quality. Pasteurized eggs are heat-treated to eliminate harmful bacteria, such as Salmonella, while maintaining the eggs' integrity and usability in a variety of preparations, including scrambling. This is particularly important in a restaurant setting where food safety standards must be strictly adhered to in order to protect customers from foodborne illnesses.

In addition to safety, pasteurized eggs yield a consistent texture and taste, ensuring that each serving of scrambled eggs meets the established quality expectations of IHOP. This practice aligns with the restaurant's commitment to serving safe, high-quality food to customers. The other choices might not guarantee the same level of safety or quality; for instance, while cage-free and farm-fresh eggs may appeal for their ethical considerations, they do not specifically address the critical factor of pasteurization necessary for safe consumption in a high-volume food service environment. Frozen eggs may also lack the freshness and texture desirable for optimal scrambled eggs.