Adapting Recipes with Raw Eggs

EggsDoes your favorite holiday recipe include raw eggs as an ingredient? Raw eggs may contain Salmonella bacteria. These bacteria cause food poisoning, especially if consumed by pregnant women, young children, older adults, and those who may have a weakened immune system.

To safely adapt recipes containing raw eggs, try one of the following options:

  • Add the eggs to the amount of liquid called for in the recipe, then heat the mixture until it reaches 160°F on a food thermometer.
  • Use store-bought versions of the home-prepared item. Check the label to be sure items are already cooked or pasteurized.
  • Purchase eggs labeled “pasteurized.” Options include the following:
    — Fresh, pasteurized eggs in the shell (found in the refrigerator section)
    — Liquid, pasteurized egg products (found in the refrigerator section)
    — Frozen, pasteurized egg products (found in the frozen food section)
    — Powdered egg whites (found in the baking section)

 

Source: Food Facts, FDA, January 2017

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