Whipped Cream Substitute
By RuthFeedback About This Post:
RE: Whipped Cream Substitute
Do you use a hard boiled egg white or a uncooked egg white.
Editor's Note: An uncooked egg white.
Post By lysa (Guest Post)
RE: Whipped Cream Substitute
Salmonella gets into the egg when it is formed, so the white is just as likely to be infected as the yolk.
Post By Enter your name. (Guest Post)
RE: Whipped Cream Substitute
Reply to the posted comment by charlotte about the worry over salmonella by using the egg white uncooked in "Whipped Cream Substitute". This raises a thought. Does the egg white ever contain the salmonella or isn't the yoke the only area you would find it?
Egg whites alone are safe.
Danny
Post By Enter your name. (Guest Post)
RE: Whipped Cream Substitute
Since whipped cream is not cooked the egg is not cooked to destroy any potential salmonella bacteria. That seems like a high risk substitute to me. ~Charlotte
Editor's Note: Good point Charlotte. If you add a few drops of vanilla, the alcohol will retard the growth of salmonella. Whenever working with eggs, make sure you eat the items fresh and keep refrigerated.
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