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Raw Egg Safety Regulations
Erica Question:
Good Morning Mrs. Beranbaum,
I purchased your book about a year ago and I think it is great
I am planning to use your buttercream icing recipe for a wedding cake that I'm doing in December. I wanted to know if I should forewarn people about the use of raw egg yolks? Actually, I was also wondering if the yolks were cooked a little when I add the heated sugar/corn syrup combo?
Thank you for your time. -Erica
Rose Reply:
food safety experts agree that the highest risk is for young children, the elderly, pregnant, and those whose immune systems are impaired. the hot syrup is not sufficient to eliminate all risk.
since i'm not a food safety expert, i'd like to direct you to the american egg board: www.aeb.org.
they recommend the following:
1) use the buttercream recipe on their website, or follow the guidelines for recipes you may want to adapt
or
2) use pasteurized eggs in the shell available in some markets (pasteurized is marked on the carton)
or
3) use egg product (liquid or frozen eggs). at the present time these are available mostly to food service.
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Hi Rose,
My husband makes a chocolate mousse "cake" that calls for many raw eggs. We were always nervous serving it, especially to elderly guests. We followed guidelines found in "Cookwise" by Shirley Corriher for killing salmonella in eggs without cooking them. We set up a waterbath at 165 degrees F, separate the eggs into mason jars and place them in the waterbath for 20 minutes. This prolonged low heat kills the bacteria - the same effect as a quick kill at a higher temperature. Be sure to continually swirl the jars to be sure that the eggs are heated evenly.
Reply to this Posted by: Mary | December 5, 2007 8:47 AM #
Beth, don't quote me on this as I am not a certified food safety officer. But I feel cooked eggs do-not bring any danger of salmonella as uncooked.
So, cooked eggs, should have the same handling and shelf life as most other ingredients in your pie.
If you have a wine cellar, store your pies there, at about 55 degrees. It is a wonderful environment to store as room temperature! (not too cold, not warm). Things that can't be refrigerated shouldn't be refrigerated ok? (can get soggy, condensate, etc).
Reply to this Posted by: Hector | October 5, 2007 2:03 PM #
This is a separate issue, perhaps, but I'm getting ready to try the pumpkin pie recipe from the Pie and Pastry Bible. I normally refrigerate custard pies, as I remember reading that they should be kept cool because of the custard. But in the pie bible it says that the pie can be left out, for 3 days I believe. I'd like some advice, if anyone has it. Also on egg safety, I travel to Italy usually once a year, and have several times had sabbatical years there. In Europe they tend not to refrigerate eggs at all in the stores. I never feel good about buying them in the summer, as a result. Are we just super vigilant about eggs in this country? On the other hand, I have heard of people getting sick from eating eggs in Italy.
Best,
Beth
Reply to this Posted by: Beth | October 5, 2007 11:21 AM #
Gwyneth, I freeze eggs, separated, and was able to whip heavenly cakes with them, genoise, biscuit, butter ones, etc. Also, yolks for curds, cremes, etc.
I've not tried frozen whites for mousseline buttercream though, but I don't see why wouldn't it work. Neither for bavarian creams, wherever eggs don't get further fully cooked. Just in case.
Cake Bible, under ingredients, mentions how to deal with frozen eggs.
Reply to this Posted by: Hector | October 5, 2007 4:27 AM #
I read in another section that Hector used frozen egg yolk in one of the other threads. Can one seperate and freeze the unused portion of the egg for later use? I hate throwing things away that are perfectly good but aren't called for in that particular receipe.
Reply to this Posted by: Gwyneth | October 5, 2007 2:30 AM #
Cathy - that should work well for you.
Reply to this Posted by: Patrincia | August 23, 2007 6:29 PM #
I just found some pasteurized egg whites and eggs (liquid in the carton) at the grocery store. They are a Kroger (Ralphs here in CA) brand and called "Break Free." I am anxious to try them.
Hope this helps those who are looking.
Reply to this Posted by: Cathy | August 23, 2007 4:57 PM #
the cooking time normally brings it to 140 to 150 degrees F. you could bring it to 160 or use pasteurized eggs.
Reply to this Posted by: Rose Levy Beranbaum | August 22, 2007 4:18 PM #
I recently made the Chocolate Oblivion Truffle Torte and was wondering about the eggs in it. It was absolutely delicious, but I was wondering if the cooking time was enough to kill all the bacteria in the eggs. Thanks.
Reply to this Posted by: Kimberly | August 22, 2007 4:10 PM #
Thanks, Matthew and Patrincia - I will check this out!
Reply to this Posted by: Theresa | August 22, 2007 2:40 PM #
Hi Theresa - yep, I've purchased them many times, but I haven't seen them in 4 or 5 years now - can't remember the brand name. If you do a google search for "pasteurized whole eggs" you'll get a lot of hits. I would used them for meringues and other recipes that called for raw eggs (at the time my children were young, so I was a bit more apprehensive about that sort of thing). If my memory serves me correctly, they weren't terribly expensive either.
Reply to this Posted by: Patrincia | August 22, 2007 2:18 PM #
This website lists locations that stock these eggs (or how to request them at your local store):
Safe Eggs
Reply to this Posted by: Matthew | August 22, 2007 2:13 PM #
Patrincia, I didn't realize they pasteurized them right in their shells! For myself, I have no hesitation to "clean" the beaters, bowls, etc. of raw batter with unpasteurized eggs (major perk of baking!), but if you're cooking for elders or children, it would be nice to have that extra level of safety.
Reply to this Posted by: Theresa | August 22, 2007 1:31 PM #
I used to be able to find actual pastuerized eggs (whole eggs in their shells) when I lived in the mid-west, but I haven't seen them since I've moved back east. Has anyone else seen these egge?
Reply to this Posted by: Patrincia | August 22, 2007 12:00 PM #
Rozanne, that's good to know. Does anyone have a U.S. brand name of pasteurized egg whites for me? I've seen things like "Just Whites" (or is it "All Whites"?) in cartons at the supermarket, but I don't know if they can necessarily be used the same way as regular egg whites in terms of beating for meringues, etc.
Reply to this Posted by: Theresa | August 22, 2007 7:25 AM #
I'll look for it here. I understand what you are saying. I'm thinking of children's birthday parties/baby shower cakes....(!) Want to lower the risks as much as possible. Thanks, Rozanne.
Reply to this Posted by: Cathy | August 21, 2007 9:28 PM #
Cathy, I am referring to pasteurized liquid egg whites sold in cartons. At least that is how it is sold here in Toronto. I have two kids and I am always concerned about stuff like this and so far the pasteurized whites have worked very well.
Rozanne
Reply to this Posted by: Rozanne | August 21, 2007 9:21 PM #
I'm sorry--I just read Rose's responds above. The syrup is not enough to eliminate all risk.
Reply to this Posted by: Cathy | August 21, 2007 5:56 PM #
Rozanne, No, but I am learning that pasteurized eggs are safer. Is that what you are referring to--reg pasteurized eggs/whites, right? Thank you; this is good to know.
I did also read last night here that the temp for killing salmonella is 160 degs, and the sugar syrup that you pour into the egg whites is 250 degs. So it appears that it would take care of any problems by the mixing of the syrup. Is this correct, Rose?
Reply to this Posted by: Cathy | August 21, 2007 5:47 PM #
Cathy, have you tried pastuerized egg whites? I use it for the mousseline buttercream all the time and it works like a charm.
Rozanne
Reply to this Posted by: Rozanne | August 21, 2007 3:29 PM #
Rose, the egg products you mention in #3 above is not the same as egg substitute now found in grocery stores is it? Would you ever recommend egg substitute for someone concerned with egg safety in buttercreams?
Reply to this Posted by: Cathy | August 21, 2007 12:52 AM #
if you'd like to my best yellow cake recipe, just put the name rose's favorite yellow cake recipe in the search area to your left and it will appear. all you need to do is fill the cupcake liners almost to the top. they will take 20 to 30 min. to bake.
Reply to this Posted by: Rose Levy Beranbaum | January 27, 2006 11:07 PM #
hey rose, dont really know who you are, but i figured you could help me. i need to know how bake cupcakes from scratch step by step? silly question but nobody knows. i have to demonstrate in front of my class. i know how to bake, but i dont know all the ingredients for scratch cupcakes. please respond asap. thanx a whole bunch-nikki
Reply to this Posted by: nikki | January 23, 2006 9:06 PM #