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Foods -- Eggs
Could you give me some safe instructions for using raw eggs in recipes?
Here are some safe egg-based Recipes for the holidays that were provided by the American Egg Board.
COOKED EGG NOG (1 1/2 quarts of 12 one-half cup servings) Ingredients: 6 eggs 1/4 cup sugar 1/4 teaspoon salt, optional 1 quart milk, divided 1 teaspoon vanilla
Instructions: In a large saucepan, beat together eggs, sugar and salt. Stir in two cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thick film and reaches at least 106 F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled (several hours or overnight). Just before serving pour into bowl or pitcher. Serve immediately.
SOFT-PIE MERINGUE (for 9-inch pie) Ingredients: 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 teaspoon vanilla
Instructions: In a small mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Beat in vanilla. Spread meringue over hot pie filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls. Bake in preheated 350 F oven until peaks are lightly browned, about 12 to 15 minutes.
COOKED BUTTER CREAM FROSTING (about 2 cups) Ingredients: 4-5 tablespoons water, divided 1 lb. confectioner's sugar, divided 1/4 cup butter or margarine, softened 1 teaspoon vanilla
Instructions: In a small saucepan, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk. Cook over medium heat, stirring constantly, until mixture bubbles. Set aside. Allow to cool about 15 minutes. In a small mixing bowl, beat butter at high speed until smooth and creamy. Add 1 cup of the sugar, 2 tablespoons of the remaining water and the cooled yolk mixture. Beat at medium speed until smooth. Beat in remaining sugar, adding some of the remaining 1 tablespoon water, 1 teaspoon at a time, until smooth, adding remaining water, if necessary.
PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004