HI!
I had a question...who here does NOT have a problem eating raw eggs? I know there are concerns with salmonella. I know that in the S.P.--she says you don't have to include this if you have concerns eating the egg raw. What are your opinions?
Angie

Not for me!

I don't have any problem with raw eggs (like in a shake) But, not Alone! Maybe I'm too trusting...but I kind of feel that with technology, etc. that we're pretty much protected today...at least I hope so! Good Luck!

Just about any ? one would have about eggs can be answered at http://www.aeb.org/

the american egg board

I think that for egg whites the dried canned egg whites would be safe, I am not certain about the nutrition but I do not think they have additives (such as 'Just Whites') I know when I want a quick 'dessertish' treat I whip some up and sweeten with stevia , a little honey, & flavoring, or have used other non TSP sweeteners (I wouldn't serve it to guests either -- not terribly clever ) and to be an approved TSP snack it would have to include other things-- but it works for me sometime , is fast, & protien.

I watch alot of Food TV and one of my favorite chefs, Sara Moulton has more than once said that the chance of a contaminated egg is 1 in 10,000 and that it really isn't a problem for most consumers (that aren't immune impaired) but is more of a problem in commercial kitchens, where they breaks tens of dozens of eggs at a time and mix them all up. Based on that, I'm fine with raw eggs in things I and my husband eat at home, but not for my infant daughter.

Thanks for the link, Rosarugosa. Here's what that page has to say:



The "bacteria" and "Se" referred to are Salmonella.

Sunski

You can buy pasturized raw eggs at the market. That would solve all concerns.....
Carole

i frequently eat raw eggs - not alone, but in hollandaise sauce and other dressings.

our eggs come from either a local woman when the hens are laying in good weather, or the grocery store. hoping to get my own chickens this year--but it may not be in the cards.

ally

I know a lot of the SP recipes use eggs in the Salad Dressings. Does anyone know if it's okay to make up a couple of days worth or does it need to be made fresh each time??

The risk of salmonella in raw eggs is very minimal, but raw egg whites bind protien so that it is not absorbable. For those of us on High protien diets, this is counterproductive. In recepies calling for raw eggs, I use the yolk only - reserving the whites for cooking. I think if you will look at Schwarzbein's cookbook, the recepies calling for raw eggs specify using the yolk instead of the whole egg.

I'm with Allysonne - I get my eggs from people down the road so they are super fresh. I might worry a BIT otherwise. When you get really fresh eggs, you realize how old the ones at the supermarket must be - which is probably still not a real problem.