(Steve) wrote in message . com...
Hi,

I see some recipes (key lime pie for example) that include egg but
don't require cooking because the acid will 'cook' the egg. Are there
any rules or guidelines about how much acid is required to safely cook
the eggs and eliminate any danger of salmonella

Chefs and others can use pasteurized eggs - no danger of salmonella.
I wouldn't trust an "acid" to "cook" the egg, but I suppose it's
possible.

N.