I want to make marshmallow frosting that calls for 2 egg whites to be beaten with a handmixer over low heat in a saucepan on the stove for 2 to 3 minutes. That’s all the cooking they’ll get. Now, assuming I don’t end up in the ER myself, is this cooking time long enough to make the frosting safe for my elderly grandfather? I guess frosting isn’t the worst way to go, but it seems it would be rather bad form to kill someone with a birthday cake…
A good way to tell if your eggs are good (not full of nasty salmonella) is whether the yolks stay together when you separate them. If they do, they’re good.
Of course, you could also purchase the pasturized eggs. They’re a bit more expensive, but when you consider the faux pas of killing your grandfather with his birthday cake, it may be worth it.
I’d avoid the near-raw egg whites, myself. Instead, try:
(a) meringue powder (basically, dried egg whites with some additives); follow directions on package, or use 1 tablespoon meringue powder + 2 tablesoons water for each egg white you’re replacing
(b) buy a carton of those Egg Beaters (or some other brand) Egg Whites–they’re pre-pasteurized, so no need to fear salmonella. Heck, you could drink it right out of the carton!
That’s simply not true. There’s no way to tell. Here it is, folks: If you live in the United States (salmonella isn’t nearly as widespread in poultry/eggs in Europe), don’t eat raw eggs. Cook them or avoid them, or eventually you’ll come up with a contaminated egg.
Good point . And let me just say that expense is no object when it comes to not killing people with my baked offerings.
Sounds like the Egg Beaters egg whites might be the way to go (they still whip up, right?), and that way when hell freezes over & I decide to drink whites straight out of the carton, I’ll be all set!
My grandfather & I thank you all for enhancing the likelihood that he will make it to 88 .
I have never been able to get egg beaters to whip up as nicely as egg whites.
Again, try Whole Foods or some other “gormet” grocery store. Make sure the carton actually says “pasturized”. They’re a buck or two more expensive per dozen.
So, get an instant read thermometer (about $10 at a food gadget store) and make sure you heat the egg white/sugar mixture to over 160° and you should be fine. Or be sure to buy pasteurized eggs when making chiffons and meringues.
Alton Brown talked about salmonella in eggs on his show. He even had someone from the Center for Diese Control as a guest.
IIRC the upshot of the conversation was that if:
[ul]
[li]The egg was fresh[/li][li]The egg had been kept cold[/li][li]You didn’t do anything stupid[/li][/ul]
The risk was pretty low.
Now, given the volume of eggs and chickens/poultry sold in the US, people eating them in whatever recipes, and the fact that you can get salmonella from various sources not just eggs …
No shit, Mausmagill, you ain’t kidding about the not-whipping-up part. I got a cake in the fridge that looks like the Leaning Tower of Pisa! The top layer seems to have listed from one side to the other every time I open the door, LOL. That’s ok, he’ll love it.
You’re right, **Taste of Chocolate ** (Mmm!), it is a good sig line. Don’t I get 1st dibs since it’s my thread? Well done, Aruqan!
Thanks again for the help, everyone. My advice: the stuff that comes in a can is only toxic in the long run…
Actually, other than broken back and type 2 diabetes I am very healthy despite eating raw egg products, raw beef, raw fish of differing types and other health no-nos. All I can acribe it to is my body being acustomed to stomp any little beasties because it has encountered them before=)
The mother of my goddaughters and I have a joke about relative cleanliness…
First kid - you sterilize everything they come into contact with with live steam and full strength bleach.
Second kid - wou wash everything they come into contact with with soap and water.
Third kid - they drop their pacifier and you rinse it off before giving it back to them.
Fourth kid - you wipe the pacifier off on your jeans and hand it back.
Every kid after that - you hand back the pacifier. A little dirt never hurt anybody.
I am more careful to wash down my work surfaces because of allergy considerations than raw food contacts. I deal with all my vegies and ingredients that need measuring first, then I get around to handling and cutting the meat. I like to prestage all my ingredients before i start cooking, less mess to clean up afterwards in the long run, and no frantic running around looking for forgotten ingredients=)
. And let me just say that expense is no object when it comes to not killing people with my baked offerings.
The top layer seems to have listed from one side to the other every time I open the door, LOL. That’s ok, he’ll love it.
Well done, Aruqan!