You may have a recipe or two that calls for raw egg, such as for Caesar salad dressing, custard or mousse.
But since raw egg increases your chances of food poisoning, it’s best to use a safer substitute.
The U.S. Food and Drug Administration suggests:
- Use pasteurized eggs, either in fresh, liquid, frozen or powdered form.
- Combine the eggs with the liquid recommended in the recipe, and heat to 160 degrees Fahrenheit. Use a food thermometer to verify the temperature.
- Instead of making these foods yourself, buy store-bought versions. They should contain pasteurized egg. Read product labels to make sure.