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#1 of 5 Old 12-22-2013, 07:50 AM - Thread Starter
 
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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!


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#2 of 5 Old 12-22-2013, 07:57 AM
 
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I would use pasteurized eggs, just to be on the safe side for GMIL. They're available at the grocery store.

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#3 of 5 Old 12-22-2013, 08:38 AM
 
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What kind of frosting?  Often you can heat the egg whites with part of the sugar measure.  You can also use powdered egg white or pasteurized eggs.  The only raw eggs I trust these days are from chickens I raise myself, and even those I would cook them for my daughters and the elderly.  Heating the eggs and sugar up only took a few minutes when I made royal frosting recently. 

 

Though I'm not sure where the facts are about salmonella and eggs.  I remember a recent study about bacteria from raw chicken.  Commercial birds (Tyson et al.) had some bacteria (Salmonella) at something like 97% of all specimens in the study and even campylobactor at over 50%.  Meanwhile, other brands (Rocky, the organic Rosie chicken's non-organic counterpart) was 0% for any of the bacteria tested for.  So, that makes me wonder if any similar testing has been done  for the egg industry?


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#4 of 5 Old 12-22-2013, 02:40 PM - Thread Starter
 
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i checked the CDC website and they estimate  about 1 egg in every 20,000 is infected.  Even then , salmonella is easily killed with heat.  So its not really ever a HUGE concern....  i guess i worry that heating the frosting will ruin the consistency.....of course i suppose i could try it and then have lots of chocolate frosting lying around! lol -  

i hadnt even heard of pasteurized eggs before - i will look for those  thanks!!


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#5 of 5 Old 12-22-2013, 04:41 PM
 
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Do make sure that you can heat the frosting.  Most modern cookbooks will offer a pasteurized version of a frosting or other recipe using raw eggs, if it is available.  You can always use pasteurized eggs, or egg white powder if it's just the whites that are called for (usually is).

 

Salmonella is everywhere.  It most commonly lives in commercial birds, but it is carried by wild animals and rodents, so really any chicken can carry the bacteria.  The wet vs. dry food is probably more creating an environment for salmonella to breed in.  Usually feed contamination is commonly caused by rodents.


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