On Tue, 23 Mar 2010 15:24:39 -0700, Steve B wrote:

> > wrote:
>>> >> I have a recipe that calls for one cup boipling whole milk. I
>>> >> normally use 2%, I was wondering if I could use that reducing it a
>>> >> bit. If so how much should I reduce it?
>
> I'd use 2%, but I would not boil it.
>
> Steve

If you do not boil it how can you be sure the egg is safely cooked?