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RE: Homemade Vanilla Custard How-To (without an ice cream maker)
I'd suggest being careful with raw eggs from the store due to salmonella issues.... Even your own eggs could have it, if you raise your own. Just use good biosecurity measures....
Having said that, I do use raw egg in my eggnog at the holidays....
That's actually super rare; I'm a raw dough eater too and the bigger danger in my doing that is the raw flour rather than the eggs. From https://cooking.stackexchange.com/questions/25227/can-salmonella-show-up-in-a-raw-egg-product-once-it-has-already-been-made:
"Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years."
And just because a lot of people probably don't know about the flour thing: https://www.livescience.com/55336-why-uncooked-flour-can-make-you-sick.html
But yeah, I eat dough anyway. I live dangerously. ;)