- Jackson man to cast electoral vote for Trump; others trying to dissuade him (11/29/16)51
- Man killed by vehicle had been charged with domestic assault (11/30/16)
- Former Cape council member dies, remembered as 'wonderful public servant' (11/29/16)1
- Post-election taunts reported at Jackson schools (12/2/16)25
- Woman accused in three robberies disguised herself as man (11/29/16)5
- Business notebook: New store shows faith in Scott City district (11/28/16)
- Burglary suspect apprehended inside Jackson garage (12/4/16)
- Missouri chamber to honor Cape's John Mehner (11/30/16)6
- Poplar Bluff man accused of enticement, child porn in Scott County sting operation (12/4/16)
- Men who pulled father, son from burning car near Naylor honored by highway patrol (12/1/16)
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