Raw Egg

Decorating By Stogz Updated 9 Dec 2005 , 6:23pm by alimonkey

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Stogz Posted 9 Dec 2005 , 5:39pm
post #1 of 7

I am just making cookies from a recipie given on the site. As I was getting ready to fill them with the filling I realized.: this filling has a raw egg yolk in it. Isn't it bad to eat raw eggs or is it the white part that is bad? I just want to make sure it will be ok.

6 replies
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alimonkey Posted 9 Dec 2005 , 5:43pm
post #2 of 7

The whole egg carries a risk for salmonella poisoning. The people most at risk are the elderly & infirm, pregnant & nursing, and children (I think under 6.)

3 things you can do - 1) figure out a way to cook the filling
2) use pasteurized eggs 3) find a different recipe.

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mjw15618 Posted 9 Dec 2005 , 5:45pm
post #3 of 7

Salmonella infects the whole egg, so I would be leery of using any part of the egg raw. You can substitute pasteurized eggs, though, and then salmonella isn't an issue.

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alimonkey Posted 9 Dec 2005 , 5:48pm
post #4 of 7

Just to clarify - I wasn't talking about egg beaters, which is just whites. You can buy whole eggs pasteurized in the shell.

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Stogz Posted 9 Dec 2005 , 5:50pm
post #5 of 7

Thank you so much. I am a nursing mom so I am glad I realized it before I tried one. Any ideas for quick fillings? The cookie is made with heavy whipping cream, butter and flour so it probably tastes like a fluffy sugary cookie.

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mjw15618 Posted 9 Dec 2005 , 5:53pm
post #6 of 7

Chocolate ganache would be good! Just chocolate and heavy cream...no eggs.

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alimonkey Posted 9 Dec 2005 , 6:23pm
post #7 of 7

You can always fill with a good jam, but lemon or lime curd would be really good. They're made with eggs but they're cooked, so it's safe. Dickinson's is really good and pretty widely available. You can find it either with the jams and jellies or with the pie fillings on the baking aisle.

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