Which type of eggs must be used when making any type of batters at IHOP?

The use of pasteurized eggs in making batters at IHOP is essential for ensuring food safety and preventing the risk of foodborne illnesses, particularly from salmonella. Pasteurized eggs undergo a heat treatment that effectively kills harmful bacteria while maintaining their functional properties in recipes. This makes them safe for use in uncooked or lightly cooked dishes, like certain batters, where full cooking isn't guaranteed.

While fresh eggs and whole eggs are commonly used in many culinary settings, they do not provide the same level of safety assurance as pasteurized eggs. Frozen eggs might be appropriate in some circumstances, but they typically aren't the standard for batters at IHOP. Therefore, the emphasis on pasteurized eggs reflects a commitment to health standards in food preparation, critical in a restaurant kitchen setting.