Which of the following is not recommended for cooking eggs?

When it comes to cooking eggs safely and effectively, certain practices ensure both quality and food safety. The option of unrefrigerated eggs is not recommended primarily because eggs should be stored at a consistent, safe temperature to prevent the growth of harmful bacteria, particularly Salmonella. Refrigeration helps maintain the quality, safety, and freshness of the eggs.

Fresh eggs, frozen eggs, and pasteurized eggs each have specific uses and benefits. Fresh eggs are ideally used for cooking and baking due to their superior taste and consistency. Frozen eggs can be a convenient option when fresh eggs are not available, and they can be effectively used once thawed. Pasteurized eggs are treated to kill bacteria and are safe for preparations that do not involve cooking, thus expanding their use in various dishes.

Choosing not to use unrefrigerated eggs aligns with food safety protocols and the best practices in the kitchen setting.