# Pasta recipes where you add raw beaten eggs at last minute.   Safe?

**URL:** <https://boards.straightdope.com/t/pasta-recipes-where-you-add-raw-beaten-eggs-at-last-minute-safe/313926>\
**Category:** Cafe Society\
**Created:** [July 24, 2005, 3:21pm UTC](https://boards.straightdope.com/t/pasta-recipes-where-you-add-raw-beaten-eggs-at-last-minute-safe/313926 "2005-07-24T15:21:43Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![Cheesesteak](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cheesesteak/32/3694_2.png) [@Cheesesteak](https://boards.straightdope.com/u/Cheesesteak)\
**Post date:** [July 26, 2005, 11:23am UTC](https://boards.straightdope.com/t/pasta-recipes-where-you-add-raw-beaten-eggs-at-last-minute-safe/313926/21 "2005-07-26T11:23:10Z")

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Generally, the risk from salmonella is not from the occasional undercooked egg at home. The last time I looked it up, it was 1 in 20,000 eggs contaminated, pretty low risk. Now, when you get in a restaurant/buffet environment, where a guy cracks a couple hundred eggs into a bowl, the chances of there being salmonella in that bowl becomes 1 in 100. Don’t keep the bowl at a safe temperature, don’t cook the eggs fully for even one serving from that bowl, and you can have a problem.

Of course, for the young, old and immunocomprimised even 1 in 20,000 isn’t worth it when you have safer alternatives like pasteurized eggs and egg beaters.

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