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Old 10-18-2007, 10:41 AM   #1
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Raw Egg in Tiramisu

Hello folks. I am thinking about making some Tiramisu for my girlfriend but I am a bit worried about using raw eggs. Should I be? I have heard
it is better when eggs are used and I want to be a purist, but I don't
want to give her salmonella. Any thoughts..?

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Old 10-18-2007, 10:56 AM   #2
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My thoughts are....cook the eggs in a double boiler, and use cream instead of the egg whites....Hope this helps!

Enjoy!
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Old 10-18-2007, 11:06 AM   #3
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Buy pasteurized eggs.
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Old 10-18-2007, 11:06 AM   #4
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How about powdered yolks and whites. I really doubt they contain salmonella after reconstituting.
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Old 10-18-2007, 11:09 AM   #5
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Quote:
Originally Posted by Andy M. View Post
Buy pasteurized eggs.
what Andy said... if you're compulsive about raw egg.
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Old 10-18-2007, 11:12 AM   #6
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Quote:
Originally Posted by Andy M. View Post
Buy pasteurized eggs.

Perfect example of, "one is never too old to learn" Thanks Andy!!

You da Man!!!
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Old 10-18-2007, 11:22 AM   #7
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Thank, Bob. It comes from hanging around here for years.
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Old 10-18-2007, 12:27 PM   #8
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Your chances of getting salmonella from raw eggs are something in the neighborhood of 1 in 20,000! That means that, as an average egg consumer, you MIGHT encouter an egg with salmonella bacteria once in 84 years.
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Old 10-18-2007, 12:36 PM   #9
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Your chances of getting salmonella from raw eggs are something in the neighborhood of 1 in 20,000! That means that, as an average egg consumer, you MIGHT encouter an egg with salmonella bacteria once in 84 years.


...or tomorrow.
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Old 10-18-2007, 12:47 PM   #10
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Yep - I buy pasteurized eggs too. I make a lot of Caesar salad dressing and such and it's not the 20,000th egg that's the problem - it's the ONE in 20,000 that you have no clue when it will come.
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