The Raw Egg thread

[Mickalino]

Many years ago, when using raw eggs for a recipe, I read that you can flash-pasteurize them by dipping them into boiling water for like 20-30 seconds.
I did that and never had a problem with me or anyone else getting sick that ate it.

But now I'm reading on today's internet that doing that absolutely does NOT do the job.
It says it takes longer and has to be at a specific temperature, internally and not just externally. And on today's web, there is even inconsistencies on how long it takes, or how to do it. But everything is saying that the 30-second boiling method will not do a thing.

I wonder if the reason I had no issues was because it had liquor in the recipe, and that wipes out all bacteria and Salmonella ?
Or if it was just a matter of time, if I kept doing it, someone would get sick ?

What are your thoughts and experiences on preparing raw eggs for a no-bake recipe ?

 

[Boone]

I have never gotten sick from raw eggs (to my knowledge), but... on the rare occasion I would be using raw egg (say if I made egg nog), I would use 'Egg Beaters' from the grocery. They are pasteurized already. No one is going to know they aren't fresh eggs. It's a very simple fix.

 

[Mickalino]

That's a great idea.
I will have to check and see if they sell egg-beater versions of both the yolk and the whites.
Because some recipes call for them to be separated and used raw.

 

[Mickalino]

Decades ago I wouldn't have much issue with consuming raw, or virtually raw eggs.
But the food & agriculture industry has changed so much since then, and knowing what I know now, I would feel unsettled about eating raw.

Then I had this thought, "By now there must be a fancy hi-tech device to pasteurize quickly and easily at home".
But I did a search for one, and the results say the best method is still the one invented back in 1974, the Sous vide

 

[RedWolf]

Buy fresh eggs and you never have a problem. I used to make hollandaise twice a night with 30 egg yolks at a time. In Latin countries they don't even refrigerate their eggs.

I'm more concerned about what's inside of the fish and shellfish that we eat. I love raw oysters but sometimes I get a little paranoid thinking about all this shit that I read in the press. Just for example

Not to mention all of the enriched wheat products, or other crap that the industry pushes into our diets such as sugar

 

[Mickalino]

Speaking of Hollandaise, Mayonaise is of course another "aise" with raw eggs. And I wonder if it's the distilled vinegar in it, that sanitizes the raw eggs.
Or they probably just Zap the eggs with 10,000 Volts

 

[RedWolf]

Speaking of Hollandaise, Mayonaise is of course another "aise" with raw eggs. And I wonder if it's the distilled vinegar in it, that sanitizes the raw eggs.
Or they probably just Zap the eggs with 10,000 Volts

Actually real mayonnaise has both vinegar and lemon juice. I only made it in limited quantities, just like the Hollandaise. We made mayonnaise once a day and then threw it out. Kept it cold. The Hollandaise was kept warm and anything left over was thrown out

On a side note it's good for all chefs/great cooks to learn and master the five mother sauces from Escoffier

How to Make the 5 Mother Sauces

Explore the five mother sauces of French cooking with this guide. Discover key ingredients, techniques and variations, plus expert tips and tricks.

www.escoffier.edu

 

[Mickalino]

Actually real mayonnaise has both vinegar and lemon juice. I only made it in limited quantities, just like the Hollandaise. We made mayonnaise once a day and then threw it out. Kept it cold. The Hollandaise was kept warm and anything left over was thrown out

On a side note it's good for all chefs/great cooks to learn and master the five mother sauces from Escoffier

How to Make the 5 Mother Sauces

Explore the five mother sauces of French cooking with this guide. Discover key ingredients, techniques and variations, plus expert tips and tricks.

www.escoffier.edu

Thanks for the link. I am learning a lot.
One of those sauces speaks of a roux, and I've made that for a homemade Cajun Seafood Gumbo.
And I gotta say, a roux is a lot more difficult than it appears, with its mere 2 ingredients.
The ratios and the process have to be done absolutely perfect, or it's no good.

 

[RedWolf]

Thanks for the link. I am learning a lot.
One of those sauces speaks of a roux, and I've made that for a homemade Cajun Seafood Gumbo.
And I gotta say, a roux is a lot more difficult than it appears, with its mere 2 ingredients.
The ratios and the process have to be done absolutely perfect, or it's no good.

Just FYI there are three types of roux, white blonde and brown. It's just a matter of how long you cook it. It's always a one-to-one ratio of butter to flour

 

[Mickalino]

Just FYI there are three types of roux, white blonde and brown. It's just a matter of how long you cook it. It's always a one-to-one ratio of butter to flour

Gotcha.
I guess I could say then, that the difficult part was the precision heating process, because it can easily get either too thick, or too thin

 

[Mickalino]

RedWolf this reminds me of a similar "texturing/thickening challenge" to make a good Biscuits & Gravy.
You ever whip up those ?

 

[skinsmarydu]

RedWolf this reminds me of a similar "texturing/thickening challenge" to make a good Biscuits & Gravy.
You ever whip up those ?

Mine is popular, and extremely "dumbed down". 😁
I make my daddy proud.

 

[RedWolf]

RedWolf this reminds me of a similar "texturing/thickening challenge" to make a good Biscuits & Gravy.
You ever whip up those ?

For my gravy and biscuits I am pretty simple. I use Bob Evans spicy sausage and brown that up. Then I add two tablespoons of butter and two tablespoons of flour and make a blond roux. I don't drain the sausage drippings. After the roux is done I add the milk and let it cook out. I usually have to add more milk. I don't need to add any pepper I just add some salt. I use the store-bought package of five large biscuits. When the biscuits are done I split them in half cover them with the gravy and put and over easy egg on top of each. Easy peasy

 

[Mickalino]

Another concern about raw eggs. Anyone ever seen these white blobs in their egg ?
I swear, in all of my lifetime I don't ever recall seeing these. Until a few years ago.
But since that time, I been seeing them on every single egg.
My friend who lays eggs says it's a result of steroids. But the internet says differently.
But I just wonder if it's worth the effort for me to continue to remove the blobs.

 

[skinsmarydu]

I use Jimmy Dean hot sausage (he was Grand Marshal in our Apple Blossom parade when I was in HS ). I use it for dirty rice too.

Edit, add: The biscuits I use are called Mary B.'s and they're in the frozen breads section. Really good, about $5 for 20 of them.

 

[Mickalino]

Always loved Jimmy Dean Sausage.
I never sausage a good piece of pork

Sorry

 

[RedWolf]

Always loved Jimmy Dean Sausage.
I never sausage a good piece of pork

Sorry

I use Jimmy Dean also, for some reason I said Bob Evans. Idiot that I am. 🤪

 

[Mickalino]

I use Jimmy Dean also, for some reason I said Bob Evans. Idiot that I am. 🤪

Nah, I can see how it would be easy to confuse the 2 names, even though they sound different ;
They are both gentlemans' names common in the....how could I put this..."Appalachian American" community ?

 

[Boone]

Mickalino - just fyi, I checked last time I was at the grocery and yes, you can get pasteurized egg beaters (or off brand versions) with whole egg OR just the egg whites.

 

[Mickalino]

Now I can make my Tira Misu with even greater confidence !