- A Whopper of an honor: Local company named top Burger King franchisee (11/15/17)3
- Southern Illinois farmer's grapevines destroyed by dicamba; four years of work lost (10/29/17)2
- Aldi store reopens after renovations (11/14/17)3
- Decisions coming soon on steel mill, smelter in New Madrid (11/17/17)1
- Residents view pedestrian bridge as eyesore; city manager says it's designed to rust (11/13/17)8
- State audit: Bollinger County tax levies violate state law; county commission disagrees (11/17/17)3
- Cape native co-directs Thanksgiving-related indie film, 'Drinksgiving' (11/17/17)
- The Tungsten Groove to release first album featuring original songs (11/17/17)
- Son of Westboro Baptist Church patriarch discusses abuse, faith (11/15/17)6
- Federal jury finds surgeon Fonn guilty of kickback scheme (11/10/17)4
Use precautions with raw eggs in any recipe
To the editor;
In the Recipe Swap for Feb. 13, there may be some confusion on one of the recipes. If a person read the whole column, it did state that raw eggs are dangerous, but the recipe gave the option of using six raw eggs. Pasteurized egg products would be all right to use without cooking, but the USDA and the American Egg Board do not recommend consuming eggs that have not been pasteurized or heated to a temperature of 160 degrees.
The use of raw eggs could lead to illness from the salmonella microorganism. This could pose a serious or possibly fatal threat.
To reduce the risk, the eggs, sugar and condensed milk could be beaten together, and then carefully heated to a temperature of 160 degrees, stirring constantly over low heat or in a double boiler. The heated mixture will coat a metal spoon when it has reached that temperature. Cool the mixture in the refrigerator, then continue by adding the other ingredients.
This means of heating the eggs, milk and sugar can be used for any of the older ice cream recipes that use raw eggs.
University of Missouri