I am considering making a Dobosh Torte for Christmas Dinner - its a layer cake that tastes quite a bit like a giant Milano cookie and is deceptively easy to make....It calls for 3 raw eggs in the frosting. I am fine with raw eggs for my immediate family - i eat runny eggs pretty much every day ...im not concerned about most of the family members - Except my 90 yr old GIL - she is in pretty decent health - tho frail....i am feeling totally paranoid about serving her "Dobosh Torte with Salmonella Frosting" - am i being paranoid? long ago my pediatrician told me - and the Food Channel backed it up...that chickens fed a 'dry mash' feed never harbored Salmonella - that the bacteria grew in the wet mash that many chickens ate. So choosing "Organic Eggs" was pretty simple - that was 20 years ago.....it seems as if the meaning of teh word 'Organic" has changed a bit -
is there a raw egg i can trust? Should i skip this dessert? Or am i overthinking this completely?
thanks for any advice!