There have been warnings against consuming raw or lightly cooked
eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria
responsible for a type of food poisoning.
With eggs and all other raw foods from animals, there is a small
possibility of Salmonella food poisoning. The risk is greater for those who are
pregnant, elderly or very young and those with medical problems which have
impaired their immune systems. These individuals should avoid raw and
undercooked animal foods.
Healthy people need to remember that there is a very small risk
and treat eggs and other raw animal foods accordingly. Use only properly
refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing
yolks and whites with the shell. Refrigerate broken-out eggs, prepared egg
dishes and other foods if you won’t be consuming them within an hour.
For summer outings, use ice or coolant in an insulated bag or
cooler to keep cold foods cold (40 ºF. or lower) and thermal containers to keep
hot foods hot (140 ºF. or higher). When toting raw eggs on outings, leave them in
their shells. Immediately consume, refrigerate or freeze raw or lightly cooked
egg dishes. Eggnog and homemade ice cream should be based on a cooked stirred
custard to ensure safety.
The kitchen, too, can be a source of bacteria. Clean hands and
equipment, sanitary food handling practices, proper cooking and adequate
refrigeration are essential in safely preparing all foods.
Raw Egg Whites
Although it is possible for Salmonella to be in both the white
and the yolk of the egg, the white does not readily support bacterial growth.
Cold souffles, mousses, and chiffons containing raw beaten whites require
refrigeration to maintain their character, and added safety factor. Such dishes
might be considered low risk for healthy individuals.
For further safety, combine the whites with the sugar in the
recipe (using a minimum of 2 tablespoons of sugar per white) and beat over hot
water or over low heat in a heavy saucepan until the whites stand in soft peaks.
Without sugar, the whites will coagulate too rapidly and produce an
unsatisfactory meringue.
This is the same procedure used in making 7-minute Frosting and
can be used to make Royal Icing or other frostings ordinarily containing raw
whites.
If using an unlined aluminum saucepan, do not add cream of
tartar. It will react with the aluminum to produce and unattractive gray
product.
Raw Egg Yolks
Raw egg yolks are a fine growth medium for bacteria. It is best
to cook yolks for use in such dishes as cold souffles, chiffons, mousses,
mayonnaise and Hollandaise sauce.
To cook yolks, the recipe must contain at least 2 tablespoons of
liquid per yolk. Less liquid will produce scrambled eggs. Simply combine the
yolks with the liquid in the recipe. Cook in a heavy saucepan over a very low
heat, stirring constantly, until the mixture coats a metal spoon, bubbles at the
edges or reaches 160 ºF. Cool quickly and proceed with the recipe.