[Sca-cooks] HALVAH ICE CREAM & uncooked eggs

[johnna holloway]

Seton1355 at aol.com wrote:
> Phillipa
> PS: what is everyone's ideas about using uncooked eggs?
> Phillipa
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I have very mixed feelings about raw eggs. If I am serving my
family, it's one thing to use raw eggs. I'm responsible for
what they eat and what I serve them.

Serving or using raw eggs at a feast... these days NO!
I just would not do it. I do not want a remote chance that
someone could later say that they became ill, because I did
not observe modern food safety practices. My sister was a
public health director at the county level; one of the worst
things that happened during her tenure was that a truckstop
ended up with cases of salmonella. It was a nightmare with
countless lawsuits and no end of problems. It continued for
months, even after the source was found and identified. No one
needs those sorts of problems.

I use the modern equivalent recipes for royal icing that use
merangue powder. I wouldn't bind things with eggs, unless I could
insure that the dish then was cooked properly or I'd use egg
beaters or the equivalent. If I was making ice cream for a group event,
I'd use a cooked custard recipe or find an alternative recipe.

I may err on the side of caution, but as they say, Better safe
rather than sorry.

Johnnae llyn Lewis   Johnna Holloway