Originally Posted by sj chocoholic
The recipe has you combine the egg yolks, sugar, and milk in a saucepan. Then you heat on medium "just until it coats a metal spoon".
It was only luke-warm when it passed the coating a spoon test. (Maybe I did it wrong....maybe I'm not understanding the full concept of how well the mixture was to coat the spoon.)
Still hoping for an answer to this one. Don't want to poison my family!
I believe Caine is correct, although the number is closer to 1 in 20,000 according to this:
Perhaps more importantly, the yoke is the least likely to be contaminated, and the white doesn't support bacterial growth well.
Think about it this way. Every day millions of folks go to their favorite breakfast spot and order eggs sunny side up, over easy or even over medium. This would never be allowed in restaurants if there was any evidence of significant risk. This is essentially no different than what you have done in your preparation.
So if you minimized the amount of time that the eggs were in the danger zone ( above 40 degrees), then the risk is minimal in my view, as no growth can occur while frozen.