I just made two large icing bags of RI using eggs. Is there any reason why I shouldn't decorate a cake with the RI made with eggs? Don't we use this to decorate edible cookies at it's fine?? Help please!!

As long as the eggs you used were clean (no chook poo on the shell, no cracks, no blood specks in the egg) and handled correctly, then it's fine to use. Egg whites are actually very low risk - it's the fatty part of the egg (ie the yolk) that usually harbours salmonella, if present.

Depends what country you are from and whether salmonella is a problem with your egg supply.

USA - use pasterised egg whites or powders egg white unles you are very sure of you supplier ..

I learned from Earlene Moore that RI with real egg whites is superior to RI using meringue powder. You can purchase egg whites in a carton that are pasturized.