- Deputies: Man, woman tried to arrange killing of his estranged wife (5/21/17)1
- Former coroner convicted of felony theft now faces prison in misdemeanor case (5/23/17)2
- Cape police say man assaulted, kidnapped girlfriend (5/21/17)2
- Woman may lose foot after being hit by moped (5/24/17)
- Illinois Trail of Tears site where Cherokee buried named to National Historic Register (5/24/17)
- Business notebook: Woman, sister-in-law buy Perryville custom-wear shop (5/22/17)
- Police: Woman arrested after meth found hidden in pants (5/26/17)2
- Cape man accused of shooting a woman in Jackson (5/21/17)
- Police apprehend Charleston man they say hit Cape woman with car (5/24/17)
- Broadening horizons: Heartland Dream Team founder stays committed to area youth (5/21/17)2
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