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cheerios
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 Fri, May 27 2016, 8:17 am
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Is there a way of getting around using raw eggs in a recipe that calls for them? I heard there are pasteurized eggs but the store I went to never heard of them.
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lfab
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Fri, May 27 2016, 8:29 am
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There is a product called egg beaters which can be used in place of raw eggs. Should be near the eggs in the refrigerated section of the grocery store.
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cheerios
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Fri, May 27 2016, 8:49 am
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Thank you. I will look into it. Just wondering is there any way to get whole eggs that are safe to eat raw?
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ila
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Fri, May 27 2016, 10:06 am
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I saw in the box that they don't work for merengue... And can't remember for what else...
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Amarante
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Fri, May 27 2016, 11:10 am
| ila wrote: | | I saw in the box that they don't work for merengue... And can't remember for what else... |
It's been awhile but I was once on a cookie decorating kick and as I recall you can buy powdered egg whites for meringues and royal icing.
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MrsDash
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Fri, May 27 2016, 11:13 am
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We pasteurize the eggs ourselves to make mayonnaise.
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cheerios
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Fri, May 27 2016, 12:20 pm
| MrsDash wrote: | | We pasteurize the eggs ourselves to make mayonnaise. |
Really? How? And how do you make sure it stays raw?
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seeker
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Fri, May 27 2016, 1:09 pm
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Pasteurized eggs and egg beaters will work for things like salad dressing, mayo, cooking (egg beaters as an egg substitute for cooking) but not for things like mousse or making fluffy pesach cakes.
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CEF
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Sat, May 28 2016, 3:43 pm
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Here in the UK you can buy cartons of pasteurised eggs (either whole eggs or egg whites). I use them the whole time to make meringue and ice cream. It's a Dutch product with a British (Kedassia) hechsher
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etky
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Sat, May 28 2016, 9:24 pm
Aquafaba - if it's beaten egg whites that you're after.
I have yet to try it but it's being touted as the new vegan response for beaten egg whites, in all their applications.
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