I have several fabulous "no bake" pie recipes with either raw egg yolks or raw egg whites in them. My friend tells me she uses organic eggs just fine in her recipes calling for raw eggs. I know the fuss about salmonella, so do I just sadly discard these wonderful recipes?
I almost posted to a recipe request for Banana Cream Cheese Pie this morning and realized it had raw egg yolks in it. Has anyone substituted dry egg powder for the the raw eggs or what have other readers done?
You can buy Pasteurized eggs - they're safe!
I just read recently that although it is possible to have and egg with salmonella, it is very unlikely since about 1 in 8000 eggs have it.
Harlean from Arkansas
Not all organic eggs may be safe, but those straight from a local farm which really allows the hens pasture are most likely safe. You're more likely to get Salmonella from carving chicken, esp. if not organic.
I've eaten (drank) raw eggs (as in egg flip) and my cat loves one now and then too! I've never had salmonella from this. Hen's eggs are basically safe. However duck eggs should not be used raw as they carry a greater risk of salmonella.
See this site to learn how to pasteurized your raw eggs. http://www.melindalee.com/hardboileggs.html It's fairly easy.
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