How to cook eggs for raw-egg recipes

Dovecote sees the light

Dali’s hen house

 

Raw eggs

In my previous post, I talked about making eggnog from scratch using fresh clean unbroken eggs, cracking them carefully, and allowing them to cure in sugar and alcohol. Raw eggs are generally safe for healthy people.

If you are cooking for young children, pregnant mamas, the elderly, or people with weak immune systems, though, you won’t want to risk serving them raw eggs. But hey, you don’t have to ditch your favorite recipes.

How to cook eggs before use in any recipe that calls for raw eggs

Green eggs

Whole eggs

In a heavy saucepan, stir together the eggs and either sugar, water or other liquid from the recipe (at least 1/4 cup sugar, liquid or a combination per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon or reaches 160̊ F. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed with the recipe.

Egg yolks

For super food safety, cook egg yolks for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled soufflés, chiffons, mousses and other recipes calling for raw egg yolks. Here’s how.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160̊ F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

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Egg whites

Cook the whites successfully for chilled desserts like Vinny’s cranberry troll cream and frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160̊ F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. Don’t use an unlined aluminum saucepan. The cream of tartar reacts with the metal to create an unattractive gray meringue.

 References

  • Egg farmers of Canada – Is it safe to eat raw eggs?
  • What’s cooking America – Cooking eggs for use in raw-egg recipes
  • Cranberry troll cream and the three gruff goats – The Billy Goats Gruff teach us how to stand up to our tormenters. They also tell us all about the magic of cranberries. Learn how to make a traditional Norwegian dessert using egg whites.
  • Eggnog grog – Michael Pollan’s “The Omnivore’s Dilemma”  lifts the curtain on the cruelty behind industrially raised chickens. But locally raised animals allow you to see for yourself what kind of food you are buying. I’ll choose local free-range eggs and enjoy a home-made eggnog for family celebrations. A traditional Norwegian recipe is offered.

 

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2 Comments (+add yours?)

  1. montana chick
    Feb 09, 2015 @ 19:20:43

    Great info here. Love it!

    Reply

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