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Regarding raw eggs

Misc.

Eden:

I do not know about using egg substitutes to make mayonnaise, but the message is pretty clear about how we are supposed to use the raw eggs that available to most of us today.

The bottom line: NEVER EAT RAW EGGS!

There is a possibility salmonella may be present and it is harmful if eaten, especially by the very young, the very old, and anyone with a weakened immunity system. (From The University of Illinois, College of Agricultural, Consumer and Environmental Sciences, Horticulture Solutions Series 1998)

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To prevent food borne illness from possible salmonella in eggs, it is recommended all eggs be cooked to 1650 F.

Fried eggs should be fried on both sides, not "sunny side up."

Only hard-boiled eggs are now considered safe, no more soft-boiled eggs. Hard boiled eggs must never be left at room temperature for even two hours. Hard-boied eggs should be stored in containers when in the refrigerator.

Baked cookies are safe to eat, but a no-bake recipe where the egg is just beaten in at the last minute is not safe. Neither is eating unbaked cookie dough that contains eggs.

French toast should be cooked through until shininess is gone.


MsgID: 0026582
Shared by: Hobbs
In reply to: ISO: Egg safety tips
Board: Cooking Club at Recipelink.com
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