Conference turris::cooks

>3) Can you cook the eggs first *some* way and still use the recipe?

Presumably, from what I've read, "coddling" an egg (suspending the whole
egg in the shell in water at a specific temp - maybe 140 F? [that sticks in my
mind, anyway]) for some period of time will kill any bacteria without
cooking the egg.

I've always been puzzled, though, as if the egg has been exposed to salmonella,
it's on the outside of the shell.

I grew up coming home from school every afternoon and having my grandmother
fix me an eggnog from a glass of milk, a fresh egg, some sugar and some
vanilla, and never got sick, so, go figure ...

    Hello,
    I asked a few ice cream questions last year ... one of which is why
    did all of my American recipes, that came with my ice cream maker,
    call for 'cooking' the ingredients the night before ... and the
    majority of recipes that I saw did not have the cooking method.  Well,
    the answer was that it's the safe way to go.  In the Martha Stewart
    magazine of last year she had a whole section on gellatos and in all
    cases if there were eggs involved it was a cook the night before.
    
    I use only the cook method and have had success translating the
    non-cook recipes.  Just frind one 'cook' recipe and you have the trick
    for translating.
    
    Carel

    All the ice cream recipes I use start off with a custard base that is
    cooked separately (egg yolks, sugar, and milk) before the flavorings
    and cream are mixed in and the mixture is churned, so I don't have any
    raw eggs in my ice cream anyhow.  I don't know what I would use as a
    substitute since those French-custard based recipes use only the egg
    yolks - I never came up with anything really good to do with the whites
    when we have a big ice cream party.  I guess you could always make
    frozen yoghurt instead - that's real easy, and it comes out good, too.
    
    /Charlotte

    Try Angel Food cake with the egg whites.
    
    pete
    

    I don't know anyone who actually *likes* angel food cake - we only make
    it during Passover, if we have to bring a dessert to some event (your
    options for leavening ingredients are pretty limited duirn gthe holiday
    - beaten egg whites is about it).  Ditto on mirengues.
    
    /Charlotte

	Charlotte

	I like Angel Food Cake...

	Let me know the next time you make one   :-)

	Thanks,
	Charlie

    
    
                         *  Exported from  MasterCook  *

                       Chocolate Walnut Puffs - pg

Recipe By     : The Picnic Gourmet
Serving Size  : 24   Preparation Time :0:30
Categories    : Chocolate                        Cookies & Bars
                Nodairy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      oz            semisweet chocolate
   2                    egg white
          pinch         salt
     1/2  cup           sugar
     1/2  teaspoon      vanilla
     1/2  teaspoon      vinegar
     3/4  cup           walnuts -- chopped

Preheat oven to 350'.  Melt chocolate.  Beat egg whites in a bowl with
pinch of salt until foamy.  Gradually add sugar and continue beating 
until stiff peaks form.  Beat in vanilla and vinegar.  Fold in chocolate 
and walnuts.  Drop by teaspoonfuls on greased cookie sheet and bake for 
10 minutes.  Cool on wire rack.

                   - - - - - - - - - - - - - - - - - - 

What you do with the egg whites left after making a traditional
egg-custard based icecream, is of course, to make a sorbet to
go with the ice-cream :-) I always make both at the same time,
for the reason mentioned in .3 - I hate to waste all those egg
whites, and I don't really like meringue-based desserts. You're
still left with uncooked egg-whites in the sorbet, of course,
if you consider this a health risk.

    You could always make a chiffon or angelfood cake.
    
    meg

    Re: .10
    
    Whatever articles you have read are dangerously misinformed (perhaps
    out of date).  The salmonella bacteria is INSIDE the egg - concentrated
    in the yolk.  While there may also be some bacteria on the shell, that
    is only part of the problem.  No amount of "safe handling" will render
    raw eggs free from salmonella.
    
    					Steve

      
  <--  He is the egg man.
       He is the egg man.
       He has to warn us.
       Koonkoonkachoo.

    agagagagagagaaa