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cracked egg-can I bake with this?

mmuch Jan 6, 2009 12:39 PM

Can I use a cracked egg to bake with? I accidentally dropped something on it when I was pulling something out of fridge, so it's been cracked for a few days...

  1. danna Jan 6, 2009 12:50 PM

    If i were positive I could refrain from licking the uncooked batter from the beater,spatula,bowl, my fingers, etc...i would use the cracked eggs in a baked good.

    1. c oliver Jan 6, 2009 12:52 PM

      I'm no expert on this but my guess would be that baking with it would be one of the safest things to do with it since it will be VERY well done. But, hey, it's only one egg so it's not a huge loss. A couple of weeks ago, my husband broke six and I made two quiches! But I did fix those the same night.

      1. c
        CocoaNut Jan 6, 2009 12:55 PM

        Only if you want to temp salmonella.


        3 Replies
        1. re: CocoaNut
          c oliver Jan 6, 2009 01:00 PM

          There seems to be a lot of food safety questions going around today. First, salmonella would have to be present to begin with. It doesn't just miraculously appear. Secondly, that link states that cooking to 145 degrees kills salmonella. That's why I thought baking with it would be the best thing to do. But, hey, I eat raw and almost raw eggs so I'm kinda "wild and crazy" about this :)

          1. re: c oliver
            HaagenDazs Jan 6, 2009 01:14 PM

            Agreed - the egg should be fine. The only hesitation I would have is that it might have lost some extra moisture because of the crack (how big is it?).

            1. re: c oliver
              Sooeygun Jan 7, 2009 10:12 AM

              I agree that baking is a very safe thing to do with that egg. I just saw an Alton Brown recipe that said the internal temperature of a pound cake should be 212F. Definitely enough to kill any salmonella or any other live thing that might get into the egg.

          2. goodhealthgourmet Jan 6, 2009 01:21 PM

            i do it all the time, and i'm pretty cautious about food safety. even public health guidelines state that eggs that have been accidentally cracked after purchase can be eaten safely if used with in a couple of days...technically you're supposed to transfer the cracked egg to a sealed container when it happens, but really, i think you'll be fine here.

            1. greygarious Jan 6, 2009 01:43 PM

              My local poultry farmer offered to sell me a carton of "cracks" one day during the holidays, when he'd sold out of everything else. He said people buy them for baking and that his family eats the cracked ones. I bought them and had several of the hairline-crack ones in the fridge for perhaps a week, using the worst ones first. No problem with any of them, but none were eaten raw.

              1. c
                CocoaNut Jan 6, 2009 02:01 PM

                Like I said - only if you want to "temp" an unnecessary illness. Besides salmonella, egg shells aren't exactly hospital sterile. So any number of little microscopic critters now have an entry to the egg itself. And what is the cost of a single egg? I'd toss it.

                On another note, I too have eaten MANY raw eggs in my youth. Prior to the 60's Carmation invention of Instant Breakfast, my mom would make me an egg drink with egg yolk, milk, sugar and vanilla. She'd beat the white into a meraigne (sp?) and mix it in. Yummy in my tummy!

                1 Reply
                1. re: CocoaNut
                  danna Jan 7, 2009 07:55 AM

                  sort of an eggnog, no?

                  My Mom would make meringue , sweeten it, and fold in apple sauce. I do that to this day, along w/ eating raw batter, and various other raw egg conncoctions. I've never had salmonella, and at this point, if I get it, I'm going to say it was worth it not to worry about it for 40 years. I will admit, I only buy organic eggs, assuming that conditions may be somewhat less hospitable to disease.

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