Don't lick the beater! – Eatocracy

August 19th, 2010

10:30 AM ET

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Don't lick the beater!

You don't have to be cracking and chugging like Rocky Balboa to come into contact with raw eggs. Here are a few of the dishes in which raw or undercooked eggs might pop up - especially if homemade or restaurant-made:

- Steak tartare
- Caesar dressing
- Bearnaise sauce
- Hollandaise sauce
- Homemade mayonnaise
- Aioli
- Eggnog
- Mousse
- Ramos Gin Fizz and other cocktails that contain egg whites
- Tiramisu
- Meringue
- Cake batter
- Cookie dough
- Some ice creams

Since it's impossible to detect salmonella on the consumer side, cook all eggs to an internal temperature of 160F, avoid runny yolks and whites and store eggs in the refrigerator at at temperature below 40F. Even if an area of the door is designated for eggs, give it a miss and store it in a part of fridge where temperatures are less variable.

See all egg recall information on Eatocracy and full coverage on CNN Health

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Mary

I have been eating eggs just about every day, and even watched them being put in the fried rice at Sakura last night for dinner. I eat scrambled eggs that are well-cooked with either onions, mushrooms, herbs, or canned salmon. I once got sick from a raw egg in eggnog when I was a kid. Since then, no more raw nor partially cooked eggs. I only eat hard boiled eggs if they are boiled or poached eggs completely cooked. I used three eggs in a birthday cake yesterday, and had no problem. Just cook the eggs completely and you will be safe.

August 22, 2010 at 12:46 am |
RJ

Does this post make sense in a foodie-targeted blog? This may be worth consideration by the very young, very old or those in poor health, but it's a disservice to your readership to tell people they should be avoiding these foods (or runny yolks!) without at least giving them an idea of the risk they're running.

If this is in the context of the recall, it should say so, so future readers aren't misled.

August 19, 2010 at 12:38 pm |
- Are you kidding?
  
  Get off your high horse. The article did not say "don't eat these things." The article simply stated that these are some common dishes that contain raw or undercooked eggs, and if you want to be sure about your food, cook it correctly. "Foodies" can use that advice just as much as anyone else – maybe more, since they are the ones more likely to eat steak tartare without necessarily being aware of the consequences that could bring them.
  
  I think they're being responsible by posting articles like this that can help out those people who are interested. If you don't want to take the advice or already know this stuff, great. Move on.
  
  August 19, 2010 at 8:40 pm |