- Salmonella
and Eggs- When Recipes
Call For Raw or Lightly Cooked Eggs- Cooking Temperature
for Eggs- USDA Meat and
Poultry Hotline - When Recipes
Salmonella
and Eggs:
There is an ever-growing
concern about the threat of salmonella, bacteria that contaminate
eggs and poultry. We often eat eggs lightly cooked and even raw
which pose a greater threat. There is no way of knowing the degree
of risk when eating raw or lightly cooked eggs. It has been recommend
that immuno-compromised patients, the very young and the elderly,
all of whom are the most severely affected when stricken, should
not eat raw or lightly cooked eggs. Those who are consuming eggs
that have not been cooked to 165*F (75*C)are doing so at their
own risk.
You can take
comfort in the knowledge that eggs in cakes, cookies and breads
have been sufficiently cooked to be safe.
When
Recipes Call for Raw or Lightly Cooked Eggs:
Although the
overall risk of egg contamination is very small, the risk of
foodborne illness from eggs is highest in raw and lightly cooked
dishes. To eliminate risk and ensure food safety, replace all
your recipes calling for raw or lightly cooked eggs with cooked
egg recipes or use pasteurized eggs or egg products when you
prepare them. To cook eggs for these recipes, use the following
methods to adapt your recipes:
Cooking Whole
Eggs for Use in Recipes – As a nutritious combination of egg whites
and yolks, whole eggs should be fully cooked for assured safety
in recipes that call for raw or lightly cooked eggs. The following
method can be used with any number of eggs and works for a variety
of recipes.
- In a heavy saucepan,
stir together the eggs and either sugar, water or other liquid
from the recipe (at least 1/4 cup sugar, liquid or a combination
per egg). Cook over low heat, stirring constantly, until the
egg mixture coats a metal spoon with a thin film or reaches 160°
F. Immediately place the saucepan in ice water and stir until
the egg mixture is cool. Proceed with the recipe.
Cooking Egg
Yolks for Use in Recipes – Because egg yolks are a fine growth medium
for bacteria, cook them for use in mayonnaise, Hollandaise sauce,
Caesar salad dressing, chilled souffles, chiffons, mousses and
other recipes calling for raw egg yolks. The following method
can be used with any number of yolks.
- In a heavy saucepan,
stir together the egg yolks and liquid from the recipe (at least
2 tablespoons liquid per yolk). Cook over very low heat, stirring
constantly, until the yolk mixture coats a metal spoon with a
thin film, bubbles at the edges or reaches 160° F. Immediately
place the saucepan in ice water and stir until the yolk mixture
is cool. Proceed with the recipe.
Cooking Egg
Whites for Use in Recipes – Cooking egg whites before use in all recipes
is recommended for full safety. The following method can be used
with any number of whites and works for chilled desserts as well
as Seven-Minute Frosting, Royal Icing and other frosting recipes
calling for raw egg whites.
- In a heavy saucepan,
the top of a double boiler or a metal bowl placed over water
in a saucepan, stir together the egg whites and sugar from the
recipe (at least 2 tablespoons sugar per white), water (1 teaspoon
per white) and cream of tartar (1/8 teaspoon per each 2 whites).
Cook over low heat or simmering water, beating constantly with
a portable mixer at low speed, until the whites reach 160°
F. Pour into a large bowl. Beat on high speed until the whites
stand in soft peaks. Proceed with the recipe. - Note that you
must use sugar to keep the whites from coagulating too rapidly.
Test with a thermometer as there is no visual clue to doneness.
If you use an unlined aluminum saucepan, eliminate the cream
of tartar or the two will react and create an unattractive gray
meringue. - Making an Italian
meringue by adding hot sugar syrup to egg whites while beating
them does not bring the egg whites to much above 125° F and
is not recommended except for dishes that are further cooked.
If, however, you bring the sugar syrup all the way to the hardball
stage (250 to 266° F), the whites will reach a high enough
temperature. You can use a sugar syrup at hardball stage for
Divinity and similar recipes.
Alternatives
for Raw Egg Whites – You can use pasteurized dried or refrigerated
liquid egg whites. Egg substitutes often contain gums and/or
added salt which can hamper foaming. Pasteurized dried and liquid
egg whites on the retail market either contain no other ingredients
– for recipes where little foaming is required – or
contain only a whipping agent – for recipes that require
a stable foam. Follow package directions to substitute dried
or refrigerated liquid egg whites for raw egg whites or use about
2 tablespoons water and 2 teaspoons dried egg white or 2 to 3
tablespoons liquid egg white for each Large egg white.
Using Pasteurized
Shell Eggs
– Pasteurized shell eggs are heat-treated to destroy any
bacteria, should they be present, and are especially suitable
for preparing egg recipes that are not fully cooked, but may
also be used for other recipes, including baked goods. The heating
process may create cloudiness in the whites and increase the
beating time needed for foam formation. When you separate pasteurized
shell eggs for beating, allow up to about four times as much
time for full foam formation to occur in egg whites as you would
for the whites of regular eggs. Prepare other recipes as usual.
You can keep pasteurized shell eggs refrigerated for at least
30 days from the pack date (a three-digit number on the short
side of the carton which represents the day of the year, with
1 = January 1 and 365 = December 31), but do not freeze them.
If pasteurized
shell eggs are not available in your area, use the cooking methods
outlined above or, in place of raw egg whites, use pasteurized
dried or liquid egg whites.
Information provided
courtesy of The American Egg Board, where you can find additional information
on the subject of egg safety.
Cooking
Temperature for Eggs:
No matter what technique
you use, it is essential to use low, gentle heat when cooking
eggs: egg protein begins to thicken at only 144*F (60*C), and
toughens rapidly. The exception would be omelets as the bottom
is cooked rather quickly over medium-high heat, but the surface
remains slightly runny, making for a soft interior when folded.
Serve cooked eggs on warm, not fire-hot plates, or they will
continue to cook after they are removed from the pan.
USDA
Meat and Poultry Hotline:
Not sure how long meat
can be kept in the freezer? Don’t know how long to cook hamburger
to kill those nasty illness-causing bacteria? Don’t just guess!
Pick up the phone and talk to the food experts who staff the
U.S. Department of Agriculture’s Meat and Poultry hotline.
It’s almost inconceivable
in this world of impersonal voice mail, but living, breathing
home economists, food technologists, and registered dietitians
staff the hotline from 10 a.m. to 4 p.m. Eastern time every day
of the year. All you need to do is call (800) 535-4555. If you
live in Washington, D.C. area, the number is (202) 720-3333.
For off-hour
questions, the hotline offers an extensive selection of food
safety recordings that you can hear 24 hours a day, seven days
a week, with the help of your touch-tone phone.