300730 Sun Aug 21 15:20:47 -0700 2005 22 27 General Chowhounding Topics 0 1673058 to eat or not to eat. that is the question. you know as in ceasar salad dressing, ice cream and the like. what's your take? Sun Aug 21 15:20:47 -0700 2005 0 beaumont 1 1673060 I make eggnog every Christmas with a dozen raw eggs, never had a problem (although there's tons of bourbon and brandy in it, don't know if that helps). I've been told to make sure to wash the shell, it's not the inside that's dirty. I even sometimes let them soak a couple of minutes in extremely diluted bleach/water if it's from a farm and has lots of "dirt" on it. Sun Aug 21 15:58:02 -0700 2005 1673058 0 coll 2 1673079 Wonder if you would be so kind as to post that egg nog recipe on the home cooking board, oh please, oh please? Mon Aug 22 00:07:14 -0700 2005 1673060 0 Sweet Pea 3 1673085 No problem! Mon Aug 22 06:38:30 -0700 2005 1673079 0 coll 1 1673063 You only live once. Sun Aug 21 17:21:12 -0700 2005 1673058 0 KenOnDean 1 1673068 If you are not in a heightened risk group (immuno-compromised, pregnant, et cet.), then the risks are far smaller than many other food risks we happily undertake daily. Choose good egg suppliers. You can also coddle an egg briefly before using in dressing like for salad. There are also irradiated eggs in increasing markets if you are still unsure.... Sun Aug 21 17:51:23 -0700 2005 1673058 0 Karl S. 2 1673093 I'd sooner eat a raw egg - which I do anyway so it's a moot point - than an irradiated one. If I wanted my food irradiated, I'd move to Chernobyl. Mon Aug 22 10:24:47 -0700 2005 1673068 0 Nyleve 1 1673070 Yup. In a good restaurant. And definitely at home. The only places I wouldn't would be in a scuzzy restaurant, a salad bar, or perhaps a very large gathering where preparation might be more careless. I'm not much of a worrier, plus which I think I recall reading that the safety has improved in the last several years. Sun Aug 21 19:01:35 -0700 2005 1673058 0 Fida 1 1673071 I once spent most of a day in the grips of a salmonella attack (duck egg - shoulda known). Cramps, repeated yakking, agony - half the time I feared I was gonna die, the other half I was equally afraid that I wasn't. DO NOT want to do that again... That said, I'll take that risk if I can keep making mayonnaise, having my omelets the way I like them, and good old gooey pasta carbonara. I buy eggs from good markets (Trader Joe's, mostly) and watch for signs of deterioration. And I never feed any of this stuff to anyone who's unhealthy or pregnant Sun Aug 21 19:13:36 -0700 2005 1673058 0 Will Owen 1 1673080 In ice cream the eggs aren't raw; they're frozen. Ice cream is brought to a low enough temperature for a long enough time to kill any nasty bacteria. Like with eating anything raw (fish, beef, etc), if it's fresh and high quality it's safe. Mon Aug 22 00:11:40 -0700 2005 1673058 0 Morton the Mousse 2 1673084 Freezing doesn't kill, it stops growth. Big difference. Most freezers do not get cold enough to kill any bacteria. Mon Aug 22 01:20:24 -0700 2005 1673080 0 krissywats 3 1673426 krissywats is correct. uncooked eggs are no safer in ice cream than they are eaten raw out of the refrigerator. Sat Aug 27 04:28:33 -0700 2005 1673084 0 cornflower 2 1673144 Who puts raw eggs in ice cream? I always cook my custard. Mon Aug 22 19:47:53 -0700 2005 1673080 0 babette feasts 3 1673154 There are several long threads on the homecooking board on this very subject. There are many version of egg ice creams and the raw egg kind is quite good. I have made the raw egg version many times. Mon Aug 22 21:49:37 -0700 2005 1673144 0 krissywats 4 1673241 I did not know that, thanks for clueing me in. Tue Aug 23 19:35:54 -0700 2005 1673154 0 babette feasts 1 1673089 "I'd risk my life to eat a raw egg." -Arthur Schwartz Mon Aug 22 09:10:39 -0700 2005 1673058 0 Pantagruel 1 1673091 I often throw a raw egg into a smoothie and I'm here to tell you about it. Never had any problems. Mon Aug 22 10:05:35 -0700 2005 1673058 0 neighbor 2 1673285 same here, plus I eat raw cookie dough and cake batter with abandon. never been sick from it. back in the day, my Mom, the original worrier, would carefully scan the eggs for cracks before making a cake becuase she knew I would be licking clean every utensil that touched cake batter. I still follow that caution. Wed Aug 24 17:33:42 -0700 2005 1673091 0 danna 1 1673105 Rather than going through the bother of coddling an egg, I just separate the white out and use the yolk in my Caesar salad. I do buy fresh organic eggs from local farmers, and I haven't died yet. Mon Aug 22 14:13:33 -0700 2005 1673058 0 Ellen 1 1673114 All the local Persian restaurants where I live will serve basmati rice with a raw egg, if you ask. That's the way they eat it. Mon Aug 22 14:47:38 -0700 2005 1673058 0 Steve 1 1673145 Eat. In ceasar, the raw garlic has antibacterial properties that will protect you. Ice cream, creme brulee, zabaglione - all that stuff is cooked and besides there should be enough sugar to kill anything. Are chickens the only bird that carry salmonella? Quail egg yolks on sushi are always a treat. Mon Aug 22 19:53:08 -0700 2005 1673058 0 babette feasts 2 1673210 The Long Island duck industry was started after WW2 as a duck EGG industry, because some government brainiac foresaw duck eggs as the Next Big Thing...and then it was discovered that virtually every domestic duck on the North American continent is a carrier of salmonella. I found this out AFTER I had my salmonella bout following a duck-egg omelet breakfast... I think any bird CAN carry it. Tue Aug 23 14:50:12 -0700 2005 1673145 0 Will Owen 1 1673260 simple solution--know your source. buy from reputable sellers where the hens are healthy and tested periodically for salmonella. also, a tainted egg is tainted from the time it leaves the hen. it won't pick up salmonella from sitting on your counter. i never refrigerate my eggs, but then i use them frequently enough that freshness isn't really an issue. Wed Aug 24 05:54:46 -0700 2005 1673058 0 hobokeg