Hello all. I have some thoughts as I am reading up on some things about raw eggs. Forgive me if I misspell a few words, but I should come close
It started with a recipe I saw for a milkshake that contained raw eggs. I became curious and looked up humans consuming raw eggs on the internet and obviously came across salmonella. Im sure there are others... Its basically pretty safe unless you have a low immune system for whatever reason (pregnancy, age, etc)
Now, from what I can understand its ok to you pastuerized eggs because they are pre-heated to kill the bacteria. How do they do that and not "cook" the egg and still kill the bacteria. From what I understand, salmonella can live up to 160 degrees. The eggs will coagulate at 120 or something (I dont remember that exact number).
Is there something you can add to an mixture of egg whites/yolks to enable it to heat to 160 degrees without coagulating?
It started with a recipe I saw for a milkshake that contained raw eggs. I became curious and looked up humans consuming raw eggs on the internet and obviously came across salmonella. Im sure there are others... Its basically pretty safe unless you have a low immune system for whatever reason (pregnancy, age, etc)
Now, from what I can understand its ok to you pastuerized eggs because they are pre-heated to kill the bacteria. How do they do that and not "cook" the egg and still kill the bacteria. From what I understand, salmonella can live up to 160 degrees. The eggs will coagulate at 120 or something (I dont remember that exact number).
Is there something you can add to an mixture of egg whites/yolks to enable it to heat to 160 degrees without coagulating?