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  Health Tip: Avoid Recipes With Raw Egg
Suggested substitutes

By Diana Kohnle

(HealthDay News) -- 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.

Copyright © 2017 HealthDay. All rights reserved. URL:http://consumer.healthday.com/Article.asp?AID=724566

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Disclaimer: The text presented on this page is not a substitute for professional medical advice. It is for your information only and may not represent your true individual medical situation. Do not hesitate to consult your healthcare provider if you have any questions or concerns. Do not use this information to diagnose or treat a health problem or disease without consulting a qualified healthcare professional.
Be advised that HealthDay articles are derived from various sources and may not reflect your own country regulations. The Health On the Net Foundation does not endorse opinions, products, or services that may appear in HealthDay articles.


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