Cooked Vs. Raw?
Safe Egg Preparation
Because eggs are well-known as a high-quality protein source, many physically active individuals choose to incorporate them into their training diets.
While the chance of eating an egg contaminated with Salmonella Enteritidis (SE) is small (1 in 20,000 eggs might contain the bacteria), properly cooking eggs eliminates the potential for illness from SE.
The cooking process does not decrease the quality or bio-availability of egg protein, nor does it significantly change the nutrient content.
In fact, research shows that the cooking process actually increases the digestibility of egg protein.
Individuals should be encouraged to use cooked rather than raw eggs in meals and snacks.
Those who strongly prefer to use raw eggs in protein shakes and other preparations should be encouraged to utilize pasteurized egg products to safeguard against the risk of salmonel-losis.
Powdered eggs are also found in many areas and can be used as an alternative to raw eggs in protein shakes.
Proper egg Handling and Preparation:
Wash hands before and after handling raw eggs.
Separate raw eggs from other foods, especially foods that will not be further cooked.
Store eggs in the carton in the coldest part of the refrigerator.
Cook eggs and egg dishes thoroughly
Egg whites should be fully cooked
Yolks should be thickened, but not hard.
Never eat unpasteurized shell eggs without cooking.
Soufflé, Mousses, Chiffons
To maintain their character, egg dishes such as the onces described above, containing raw beaten whites require refrigeration.
This is an added safety factor and these dishes might be considered low risk for healthy individuals.
However, for full safety, it’s best to cook both yolks and whites in all recipes.
to cook egg whites, combine the whites with the sugar in the recipe (using a minimum of two tablespoons sugar per white) and cook over low heat in a heavy saucepan or in a double boiler, beating until the whites stand in soft peaks. Without sugar, the whites will coagulate too rapidly and produce an unsatisfactory meringue.
This is the same procedure used in making 7 minute Frosting and can be used to make Royal Icing or other frostings ordinarily containing raw whites.
If using an unlined aluminum saucepan, do not add cream of tartar. It will react whit the aluminum to produce an unattractive gray product.
Although any degree of cooking helps, egg whites beaten with a hot sugar syrup (Italian meringue) do not reach a temperature much above 125oF and cannot be considered completely safe.
Raw egg yolk is a fine growth medium from bacteria. It is best to cook egg yolks even when used in such dishes as col soufflés, chiffons and mousses, or salad dressing and sauces.
To cook egg yolks, the recipe must contain at least two tablespoons of liquid per yolk. Less liquid will produce scrambled eggs.
Simply combine the yolks with the liquid in the recipe. Cook in a heavy saucepan over very low heat, stirring constantly, until the mixture coats a metal spoon, bubbles at the edges or reaches 160oF. cool quickly and proceed with the recipe.