"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Thread Tools Display Modes
Old 10-18-2007, 05:00 PM   #21
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Hmm....interesting question. I'm a stickler for food handling, holding and cooking and cooling temperatures, safe time zones, etc...

But, I will use the occasional raw egg or two if a recipe calls for it. Based on what I was taught, there is enough booze in the tiramisu to let you off the hook. I look at raw eggs like I look at sushi. Get them from a reputable dealer, use them immediately for best freshness and keep the finished product refrigerated at all times.
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 10-18-2007, 06:02 PM   #22
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Originally Posted by Caine
Show me an Okie from Muskogee who got salmonella from eating a contaminated egg!
Let me see if I understand you correctly - you want an example from a region of the country that is among areas with the lowest incidences of salmonella contaminated eggs in the country?

The most prevalent sources of salmonella contaminated eggs in the US is in the North Eastern Atlantic states ... then decreasing in frequency south down the Atlantic coast. Heck, that information has been known for so long it was in the old 1970's edition of Joy of Cooking - and mentioned by Shirley Corriher in Cookwise if I remember correctly!

Well, the Center for Disease Control and Prevention (CDC) actually keeps records of reported cases {I limited my search to "salmonella in eggs" so we wouldn't be picking up other sources} if you care to read some you will also find they don't have to be totally raw. If you don't want to wade through all 1320 articles they list - at least try the first one ... Epidemiologic Notes and Reports Update: Salmonella enteritidis Infections and Grade A Shell Eggs -- United States, 1989
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 10-18-2007, 06:34 PM   #23
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,108
Originally Posted by tomgreg2002 View Post
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..?

How about just using egg substitute instead? Problem solved.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 10-18-2007, 11:56 PM   #24
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Originally Posted by Katie E View Post
How about just using egg substitute instead? Problem solved.
Dang Katie - how soon we forget!!!! I do use egg substitute without ANY problem now that I think of it! I made a huge amount of Caesar salad dressing for an "older" crowd and that's exactly what I used - thanks for the reminder. It is excellent advice.

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-19-2007, 09:16 AM   #25
Head Chef
Join Date: Jun 2007
Posts: 1,783
Or, you can make it without eggs:

Cooking For Engineers - Recipe File: Simple Tiramisu

Or, use a double boiler, as mentioned:

Cooking For Engineers - Test Recipes: The Classic Tiramisu (original recipe?)
*amy* is offline   Reply With Quote
Old 10-20-2007, 03:19 PM   #26
Head Chef
qmax's Avatar
Join Date: Oct 2007
Location: Puget Sound convergence zone
Posts: 997
Originally Posted by Caine View Post
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.
Yeah, unless you have a reason to particularly fear it (compomised immune system, old, etc) I wouldn't worry about it.
qmax is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 02:48 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.