- Business notebook: Cape salon picked as one of nation's top 200 (4/17/17)
- Man out on bond for alleged molestation of boys charged with abusing girl (4/18/17)
- Pilot House goes smoke-free (4/23/17)9
- New policy for semissourian.com online commentary: No pseudonyms (4/17/17)57
- Without city record, Marie Street residents on hook for thousands in sewer repairs (4/19/17)7
- Going the distance: Several locals participate in Boston Marathon (4/18/17)2
- City wants to put hold on shipping container houses for now (4/17/17)1
- Deputy: Man kicked, broke uncle's ribs after yard-work dispute (4/19/17)
- Cape councilman Bob Fox to run for mayor (4/21/17)5
- Scott County: M Kay Supply in Benton fills unique needs in community (4/14/17)
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