What are your thoughts out there about the safety--threat of salmonella, etc.--using raw egg whites in a recipe? I've got a recipe for buttercream frosting and one for decorator's icing that I've made for years, both use raw egg whites that don't get cooked. I haven't had any trouble but wonder if I've just been lucky and should start using one of the meringue powder egg-white substitutes such as "Just Whites"?
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According to Mercola.com, ORGANIC free-range eggs are VERY seldom plagued with Salmonella, as non-organic caged chickens can be, and if YOUR hands are washed very well before handling the Organic eggs, all should be well. I use organic eggwhite powder as often as I can afford it, but it gets old and bad tasting if not used in about a month. Dr. Mercola recommends developing an ORGANIC /RAW egg consumption habit, because it is the best way to get the proper nutrients from the egg. He discussed the Salmonella as never being in Organic free-range eggs, I believe, or, at least, RARELY, compared to "caged, commercially treated" eggs. God bless you. : )
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