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Tue 9 Dec, 2003 08:03 am
Hi all,
I have a very good Christmas dessert recipe for "creme de menthe squares". The problem is that the recipe includes an egg, and it is never cooked. Some of our friends/family are particular about salmonella risks, so I have been avoiding this recipe even though it's one of my favorites. Does anyone know if Eggbeaters also pose a salmonella risk if used raw? Are there any other alternatives?
I say phooey on them. Eggbeaters are made from pasteurized whites only. Problem is, if the recipe you have calls for a whole egg, including the yolk, the extra albumen in Eggbeaters may not work. Mind you, I have never used Eggbeaters.
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