Scot > wrote:

> Some recipes for mousse call for raw eggs, both the yolk
> and white. The yolk is simply stirred into the chocolate,
> and the white is whipped then folded in. Neither part of the
> egg is cooked. Isn't that dangerous?

You can reduce the danger by placing the intact egg in gently
boiling water for 30 seconds first. This should kill most
bacteria on the surface of the shell, that otherwise could
contaminate whatever you're cooking.

There should not be many bacteria inside the egg, if it's
a fresh egg, but it's always a possibility.

Steve