I know a little boy who is allergic to eggs. He is only allergic if you were to say, put a fried or scrambled egg in his mouth. He can eat eggs if they are cooked in something (like cakes, cookies etc). My question is, is mousseline with eggs consider safe becuase you are putting the sugar water in it?
Also, I made a batch of mousseline today’s of course my thermometer died right at 230degrees so I had no idea when it was as 248! I took it off and finished the batch. After adding the butter looked majorly curdled and actually watery. I was like oh my…..so I put it on the highest setting and whipped it really hard for a few minutes. It seemed like it came together. It tasted fine, and it wasn’t watery. But it did seem almost too stiff to spread nicely. And piping ahead slightly harder. Not as easy to work with. What did I do?