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?

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

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

"Steve Pope" > wrote in message
...
> 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
>
A small percent of eggs in the US are contaminated with Salmonella. If this
is a concern to you, use pasteurized eggs widely available in supermarkets.
Or use frozen pasteurized egg whites and yolks.

del cecchi

"Steve Pope" > wrote in message
...
> 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
>
A small percent of eggs in the US are contaminated with Salmonella. If this
is a concern to you, use pasteurized eggs widely available in supermarkets.
Or use frozen pasteurized egg whites and yolks.

del cecchi

bacteria = bad
FRESH eggs = nearly sterile

bacteria = bad
FRESH eggs = nearly sterile

at Tue, 31 Aug 2004 16:41:05 GMT in <BS1Zc.3683$w%6.1091
@newsread1.news.pas.earthlink.net>, (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?

Not if you have a reliable egg source. If the farm is relatively local and
the eggs not too suspiciously cheap, it's probably fine. El-cheapo bulk
eggs from somewhere like Costco, I'd be concerned about. But good quality
eggs from a local farm, I wouldn't give it a second thought: I'd assume
they'd be fine to use raw, as long as the expiration date were far in the
future. Concerns over salmonella poisoning are largely to control the worst
abuses at the largest processors - the kind with the mega-battery hens and
who ship from Florida to Washington State.

There's really no way of getting the best possible whipped egg whites
*without* leaving them raw. So-called "pasteurized" eggs don't whip as
well. Meanwhile, chocolate mousses and other things made with raw eggs have
been made for centuries without people getting sick from them. The
recommendations you see are generally hyper-cautious statements
anticipating a worst-possible scenario.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

at Tue, 31 Aug 2004 16:41:05 GMT in <BS1Zc.3683$w%6.1091
@newsread1.news.pas.earthlink.net>, (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?

Not if you have a reliable egg source. If the farm is relatively local and
the eggs not too suspiciously cheap, it's probably fine. El-cheapo bulk
eggs from somewhere like Costco, I'd be concerned about. But good quality
eggs from a local farm, I wouldn't give it a second thought: I'd assume
they'd be fine to use raw, as long as the expiration date were far in the
future. Concerns over salmonella poisoning are largely to control the worst
abuses at the largest processors - the kind with the mega-battery hens and
who ship from Florida to Washington State.

There's really no way of getting the best possible whipped egg whites
*without* leaving them raw. So-called "pasteurized" eggs don't whip as
well. Meanwhile, chocolate mousses and other things made with raw eggs have
been made for centuries without people getting sick from them. The
recommendations you see are generally hyper-cautious statements
anticipating a worst-possible scenario.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Del Cecchi" > wrote in message >...
> "Steve Pope" > wrote in message
> ...
> > 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
> >
> A small percent of eggs in the US are contaminated with Salmonella. If this
> is a concern to you, use pasteurized eggs widely available in supermarkets.
> Or use frozen pasteurized egg whites and yolks.
>
> del cecchi

Blanching was OK for earlier Salmonella problems, but not anymore. Now
the most intractable Salmonella strains actually reside in the hen's
oviducts, and contamination occurs before the shell is formed. Further
contamination can occur when bacteria get through the shell while, or
after, the egg is being laid. Sterilizing the shell doesn't help.

Depending on whose statistics you have, one in 10,000 to one in 1,000
eggs are contaminated. This is enough that if you are (or cook for
someone who is) immune-compromised or otherwise especially
susceptible, or you prepare food for the public, eggs must be cooked
or pasteurized; anything less is just reckless.

--
Chris Green

"Del Cecchi" > wrote in message >...
> "Steve Pope" > wrote in message
> ...
> > 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
> >
> A small percent of eggs in the US are contaminated with Salmonella. If this
> is a concern to you, use pasteurized eggs widely available in supermarkets.
> Or use frozen pasteurized egg whites and yolks.
>
> del cecchi

Blanching was OK for earlier Salmonella problems, but not anymore. Now
the most intractable Salmonella strains actually reside in the hen's
oviducts, and contamination occurs before the shell is formed. Further
contamination can occur when bacteria get through the shell while, or
after, the egg is being laid. Sterilizing the shell doesn't help.

Depending on whose statistics you have, one in 10,000 to one in 1,000
eggs are contaminated. This is enough that if you are (or cook for
someone who is) immune-compromised or otherwise especially
susceptible, or you prepare food for the public, eggs must be cooked
or pasteurized; anything less is just reckless.

--
Chris Green

Alex Rast wrote:

> at Tue, 31 Aug 2004 16:41:05 GMT in <BS1Zc.3683$w%6.1091
> @newsread1.news.pas.earthlink.net>, (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?
>
>
> Not if you have a reliable egg source. If the farm is relatively local and
> the eggs not too suspiciously cheap, it's probably fine. El-cheapo bulk
> eggs from somewhere like Costco, I'd be concerned about. But good quality
> eggs from a local farm, I wouldn't give it a second thought: I'd assume
> they'd be fine to use raw, as long as the expiration date were far in the
> future. Concerns over salmonella poisoning are largely to control the worst
> abuses at the largest processors - the kind with the mega-battery hens and
> who ship from Florida to Washington State.
>
> There's really no way of getting the best possible whipped egg whites
> *without* leaving them raw. So-called "pasteurized" eggs don't whip as
> well. Meanwhile, chocolate mousses and other things made with raw eggs have
> been made for centuries without people getting sick from them. The
> recommendations you see are generally hyper-cautious statements
> anticipating a worst-possible scenario.
>

I do not know if there is any truth to this or not. However, a former
co-worker had hens, the hens laid wonderful eggs. I recall her telling
me that the eggs were safe to use raw as that one could tell if a
chicken had salmonella, and hers didn't have it. I used many an
uncooked or undercooked egg with no ill results. I'm somewhat hesitant
to do that with supermarket eggs though.

Jessica

Alex Rast wrote:

> at Tue, 31 Aug 2004 16:41:05 GMT in <BS1Zc.3683$w%6.1091
> @newsread1.news.pas.earthlink.net>, (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?
>
>
> Not if you have a reliable egg source. If the farm is relatively local and
> the eggs not too suspiciously cheap, it's probably fine. El-cheapo bulk
> eggs from somewhere like Costco, I'd be concerned about. But good quality
> eggs from a local farm, I wouldn't give it a second thought: I'd assume
> they'd be fine to use raw, as long as the expiration date were far in the
> future. Concerns over salmonella poisoning are largely to control the worst
> abuses at the largest processors - the kind with the mega-battery hens and
> who ship from Florida to Washington State.
>
> There's really no way of getting the best possible whipped egg whites
> *without* leaving them raw. So-called "pasteurized" eggs don't whip as
> well. Meanwhile, chocolate mousses and other things made with raw eggs have
> been made for centuries without people getting sick from them. The
> recommendations you see are generally hyper-cautious statements
> anticipating a worst-possible scenario.
>

I do not know if there is any truth to this or not. However, a former
co-worker had hens, the hens laid wonderful eggs. I recall her telling
me that the eggs were safe to use raw as that one could tell if a
chicken had salmonella, and hers didn't have it. I used many an
uncooked or undercooked egg with no ill results. I'm somewhat hesitant
to do that with supermarket eggs though.

Jessica

>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?

The chances of any one person getting a bad egg are slim to none. The reason
restaurants have to be more careful is because they're using a greater amount
of eggs. Your recipe might call for 3 eggs. A restaurant recipe might call
for 3 dozen. If any one of those 3 dozen eggs is bad it could contaminate the
whole batch.

>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?

The chances of any one person getting a bad egg are slim to none. The reason
restaurants have to be more careful is because they're using a greater amount
of eggs. Your recipe might call for 3 eggs. A restaurant recipe might call
for 3 dozen. If any one of those 3 dozen eggs is bad it could contaminate the
whole batch.

A couple of years ago here in Chicago there was a death ( a doctor at a
party )caused by a fish sauce contamined with salmonella, since then I have
not eaten anything made with raw eggs, I do make Tiramisu, but I will cook
the egg yolks and throw the whites away.
On mousse, I put the yolks in a food processor, heath the chocolate to at
least 180* and with the blades running I pour the hot chocolate into the
processor. the heath, over 160* will kill any bacteria, and for the white, I
use whipping cream.
Folded in after the mixture has cooled .
Sergio

"Scot" > wrote in message
ink.net...
> 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?
>
>

A couple of years ago here in Chicago there was a death ( a doctor at a
party )caused by a fish sauce contamined with salmonella, since then I have
not eaten anything made with raw eggs, I do make Tiramisu, but I will cook
the egg yolks and throw the whites away.
On mousse, I put the yolks in a food processor, heath the chocolate to at
least 180* and with the blades running I pour the hot chocolate into the
processor. the heath, over 160* will kill any bacteria, and for the white, I
use whipping cream.
Folded in after the mixture has cooled .
Sergio

"Scot" > wrote in message
ink.net...
> 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?
>
>

A couple of years ago here in Chicago there was a death ( a doctor at a
party )caused by a fish sauce contamined with salmonella, since then I have
not eaten anything made with raw eggs, I do make Tiramisu, but I will cook
the egg yolks and throw the whites away.
On mousse, I put the yolks in a food processor, heath the chocolate to at
least 180* and with the blades running I pour the hot chocolate into the
processor. the heath, over 160* will kill any bacteria, and for the white, I
use whipping cream.
Folded in after the mixture has cooled .
Sergio

"Scot" > wrote in message
ink.net...
> 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?
>
>

"Scot" > wrote in message link.net>...
> 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?

Use pasteurized eggs.

N.

"Scot" > wrote in message link.net>...
> 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?

Use pasteurized eggs.

N.

>(Nancy Dooley) writes:
>
>>"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?
>
>Use pasteurized eggs.

There are tons of mousse recipes where the eggs get heated to 160F... like how
one does custard... choose one of those food-safe versions.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Nancy Dooley) writes:
>
>>"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?
>
>Use pasteurized eggs.

There are tons of mousse recipes where the eggs get heated to 160F... like how
one does custard... choose one of those food-safe versions.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Nancy Dooley) writes:
>
>>"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?
>
>Use pasteurized eggs.

There are tons of mousse recipes where the eggs get heated to 160F... like how
one does custard... choose one of those food-safe versions.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````