Ask the Test Kitchen
With the current warnings now not to devour uncooked eggs, could you please inform me the way to convert my favorite recipes for Key Lime Pie and French Chocolate Silk Pie? Both recipes name for blending in raw eggs. Thank you. —J.C., Preston, ConnecticutRecipes that call for uncooked eggs do placed you at extra threat of foodborne contamination. To adapt your recipes the usage of cooked eggs, the American Egg Board suggests the following method: In a heavy saucepan, stir together the eggs and sugar, water or different liquid called for in the recipe (as a minimum 1/four cup sugar or liquid—or a mixture—in keeping with egg). Cook over low warmness, stirring constantly, till the egg aggregate coats a metallic spoon with a skinny movie or reaches one hundred sixty°. Immediately vicinity the saucepan in ice water and stir till the egg combination is cool. Proceed as ordinary with the recipe. For more facts, visit the American Egg Board’s Web web page at www.Aeb.Org.
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