I know we had this topic already, but can't find it no were.
My question is what can i use in a filling recipe i have that calls for egg yokes.
Please help i love this recipe, but don't really know if its safe any more.
Depending on what it's for, I would just use the recipe as is (I'm probably in the minority here, though). Also, I would not use it if I was selling the cake--but for home--I would.
Of course, I also use eggs that come from a private farm (friends of ours) and they are very fresh and handled differently than your commercially-processed eggs.
Sorry I can't be of more help.
What kind of recipe is it?
What's wrong with using egg yolks? I don't understand.
People used to always use frostings which contained raw egg yolks or whites. Pastry chefs still do. The average consumer is supposed to avoid anything with raw eggs due to the risk of salmonella. That's why there are little disclaimers on menus informing you that you eat undercooked food at your own risk.
Why not just let the customer decide?
this is correct bubblezmom, i have one that calls for egg yolk in the icing, and i have one recipe that calls for whole eggs in this filling.
I let a lady teast it and she loved it, but this i had made for home, and now she wants one like it. When i stold her it contains raw eggs she was like cant u use the same recipe and change it a bit.
As she will be having kids and pregnant ladies at her party.
So now i don't feel like experimenting, with out the eggs.
It won't have the same texture.
Help please i was thinking maybe using meringe powder will that be any good?
It won't taste the same without the egg yolks.
health food stores and some grocery stores have pasteurized eggs. They cost more, but it is best to be safe when you are serving an "at risk" group. Even if you have a lot of insurance, it is a big and unnecessary risk.
Using pasteruized eggs will remove the threat of salmonella. Also, if the mixture at some point is heated to 160 or higher, the eggs are now"safe."