Beating a ripe banana and an egg white together makes an inexpensive substitute for whipped cream.
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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.
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
Salmonella gets into the egg when it is formed, so the white is just as likely to be infected as the yolk.
Do you use a hard boiled egg white or a uncooked egg white.
Editor's Note: An uncooked egg white.
For the growth to be retarded it has to be there in the first place. It is not the amount of bacteria that makes you ill. The bacteria can multiply after you ingest it. Eating raw eggs is risky for adults but to give it to children is not responsible.
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