292488 Thu Apr 10 18:23:11 -0700 2003 13 27 General Chowhounding Topics 0 1596531 Folks- While ChowHound isn't a cooking-oriented site per se, this seems to be an appropriate place to ask this question: I'm making an old family recipe for a flourless chocolate cake to serve at two different Passover Seders next week. The recipe calls for eggs in the batter, and it calls for some of the UNCOOKED batter to be spread on top of the cake like a frosting or glaze. Am I going to send dozens of family and friends to the hospital with food poisoning? Someone suggested coddling the egg first... or even a little less so, just dipping the egg in boiling water for 30 seconds or so. I feel like if I use organic eggs and seperate the whites from the yolks with my hands instead of the shells, I should be ok. Any opinions? Any ideas? If I use organic eggs should I get them at Garden of Eden (convenient to me) or will the Union Square GreenMarket have safer eggs? Opinions? Thu Apr 10 18:23:11 -0700 2003 0 Peter 1 1596536 We consume raw eggs about once a month. We use organic "happy chicken" eggs and wash and dry the exterior. 1) Organic eggs are less processed, 2) the exterior is the contaminated area. I would let pregnant women, parents, or people with compromised immune systems know. Healthy people get sick, other people can die. Thu Apr 10 19:34:55 -0700 2003 1596531 0 JudiAU 1 1596550 I live in San Francisco, and our area has a lower rate of salmonella poisoning than the Northeast. So, I do use raw eggs occasionally in homemade mayo/aioli, a seasonal tangerine or lime mousse (Chez Panisse Desserts), and underdone, rare poached eggs. I always wash the outside of the eggs with soap and dry them before cracking them open. I understand that fecal matter may touch this area and transmit salmonella. Unlike a poster below, my impression is that the salmonella bacteria can enter the egg and multiply. Also, I do not know that organic or free-range chickens have a lesser rate of transmission of salmonella than mass produced eggs. One would hope, but I'm not sure if there is research in this area. To answer your question: I would not serve raw egg to groups like you describe, especially where there are elderly, children or people with compromised immune systems (hiv, alcoholism), who are likely to be most affected if there is a problem. If people give you the 'we all did it an no one died' excuse, please realize that people (and the Center for Disease Control) are concerned because it is a problem and someone did die, just not in your family. Sounds like you can make the family cake, then find a close second for the topping. search epicurious.com Link: http://www.epicurious.com Fri Apr 11 04:10:26 -0700 2003 1596531 0 Thea 1 1596559 A company called Davidson's (website makes it look like they may have changed their name) makes pasteurized eggs available online and in some markets around the country. The following stores their website says carry them. They should take care of your concerns. ACME www.acmestores.com 800-807-2263 OH BIG BEAR www.bigbearstores.com 614-464-6500 Metro Columbus, OH BUEHLERS www.buehlers.com 330-264-4355 Western OH DOMINICK'S www.dominicks.com 877-723-3929 Metro Chicago GIANT EAGLE www.gianteagle.com 800-553-2324 MD, OH, PA HARRIS TEETER www.harristeeter.com 800-432-6111 SC, NC & VA KROGER www.kroger.com 866-221-4441 Atlanta, GA KROGER www.kroger.com 866-221-4441 Columbus, OH LYND'S N/A 740-927-4396 Pataskala, OH PUBLIX www.publix.com 800-242-1227 AL, GA RINI REGO SPARKLES www.gianteagle.com 800-553-2324 OH STRACK & VANTIL’S www.strackandvantil.com 219-924-7588 IN TRADER JOE'S www.traderjoes.com 310-836-2458 AZ, CA, WA ULTRA FOODS www.ultra-foods.com 219-924-7588 IL, IN Link: http://www.safeeggs.com/index.html Fri Apr 11 08:59:11 -0700 2003 1596531 0 Aaron D 2 1596590 Wow, what a great tip. I can now comfortably make my tiramisu recipe. Thanks. Fri Apr 11 13:23:35 -0700 2003 1596559 0 Christine 2 1596600 FYI, Trader Joe's is no longer carrying pastuerized eggs, at least in my area (San Fernando Valley - Los Angeles). Fri Apr 11 14:47:45 -0700 2003 1596559 0 critter 1 1596567 If you're afraid to use the raw egg batter as a glaze, simply make a ganache and top the cake with a thin layer. This should give you the same desired result. Fri Apr 11 10:03:03 -0700 2003 1596531 0 Randy 1 1596616 From what I've read and heard from those not in the business of selling alternative egg products, salmonella from eggs is very rare. There might be a problem if they are left unrefrigerated for a few days, but eggs obtained from a dealer with a big turnover are pretty safe. It is suggested that they be kept in a cold part of the fridge, rather than in the door. Fri Apr 11 18:01:22 -0700 2003 1596531 0 Jim H. 1 1596637 Salmonella is a sanitation disease... It is about cleanliness, not about eggs or poultry per se. Washing the eggs (even contaminated ones) should eliminate the risk. Salmonella is an easily killed virus. Not only does heat accomplkish this task (cooking) but sugar and acid do as well. Wash the eggs with soap and water. Prepare your dish as descibed. Enlighten those present of the situation. Those who still feel at risk do not have to indulge. Sat Apr 12 13:56:12 -0700 2003 1596531 0 Brandon Nelson 2 1596657 Guess again As per the Centers for Disease Control and Prevention: How eggs become contaminated Unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed. Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare. However, unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. The reason for this is that Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed. Although most infected hens have been found in the northeastern United States, the infection also occurs in hens in other areas of the country. In the Northeast, approximately one in 10,000 eggs may be internally contaminated. In other parts of the United States, contaminated eggs appear less common. Only a small number of hens seem to be infected at any given time, and an infected hen can lay many normal eggs while only occasionally laying an egg contaminated with the Salmonella bacterium. Link: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salment_g.htm Sat Apr 12 21:40:10 -0700 2003 1596637 0 Dr. Salmon 3 1596707 Thanks for setting the record straight. Link: http://www.omelette.com/ Sun Apr 13 19:13:33 -0700 2003 1596657 0 OmeletteOllie 1 1596799 Nigella Lawson mentions in her cookbooks that she's not worried about samonella because she gets her eggs from a place where the hens/eggs are checked regularly. Anyone know why there aren't any egg producers don't do the same in this country? Mon Apr 14 18:13:16 -0700 2003 1596531 0 Emma 2 1596809 The old bottom line: their money is more important than your health. Mon Apr 14 21:19:40 -0700 2003 1596799 0 bloomberg 3 1596858 thanks for the insight, Mike. Link: http://207.127.96.244/scripts/webfood.pl Tue Apr 15 13:53:34 -0700 2003 1596809 0 rudy