Whipped Cream Substitute

RE: Whipped Cream Substitute By lysa (Guest Post) Do you use a hard boiled egg white or a uncooked egg white. Editor's Note: An uncooked egg white. Posted on 11/08/2007 | Report Spam or Abuse RE: Whipped Cream Substitute By (Guest Post) Salmonella gets into the egg when it is formed, so the white is just as likely to be infected as the yolk. Posted on 10/13/2004 | Report Spam or Abuse RE: Whipped Cream Substitute By (Guest Post) 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 Posted on 10/12/2004 | Report Spam or Abuse 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. Posted on 03/05/2001 | Report Spam or Abuse

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