The holidays abound with tasty treats such as eggnog, cream pies and other dishes containing eggs. Eating raw or undercooked eggs invites foodborne illness, cautions LSU AgCenter nutritionist Dr. Beth Reames.
The same risk holds for lightly cooked eggs and egg dishes. "It is important for the cooking temperature to reach 160 degrees Fahrenheit to kill bacteria, including Salmonella," Reames says, adding, "Be sure to refrigerate pies containing eggs, such as pumpkin, custard and cream pies."
While baking holiday treats such as cookies and gingerbread, avoid licking the spoon or the mixing bowl if the batter contains uncooked eggs. Tasting cookie or cake batter can be tempting, but remember that bacteria could be lurking in those uncooked eggs.
Make homemade eggnog and ice cream safely using a cooked base. Heat the egg-milk mixture gently to 160 F. Use a food thermometer to check the temperature. The mixture should coat a metal spoon.
To prepare a recipe that contains raw eggs that won’t be cooked, such as chocolate mousse, make it safe by heating the eggs in a liquid or melted ingredient from the recipe, such as lime juice or chocolate. Warm over low heat, stirring constantly, until the mixture reaches 160 F. Then combine it with the other ingredients and complete the recipe. Make sure the mixture doesn’t exceed 160 F or the results may be "scrambled eggs."
To make key lime or lemon icebox pie safely, heat the lime (or lemon) juice with the raw egg yolks in a pan on the stove, stirring constantly, until the mixture reaches 160 F. Then combine it with the sweetened condensed milk, and pour it into a baked pie crust.
Baked egg-rich desserts such as custard pies, crème brûlée or molten chocolate cakes should reach 160 F in the center when measured with a food thermometer.
Meringue-topped pies are safe if baked at 350 F for about 15 minutes. In chiffon pies and fruit whips, substitute whipped cream or whipped topping instead of using raw, beaten egg whites.
Dry meringue shells, which are baked in the oven, are safe. Divinity candy is also safe. Avoid icing recipes using uncooked eggs or egg whites. A "7-minute frosting," however, made by combining hot sugar syrup with beaten egg whites, is safe.
Casseroles, quiches and other dishes containing eggs should be cooked to 160 F as measured with a food thermometer.
The USDA Food Safety and Inspection Service offers a holiday eggnog recipe. Ingredients are 1 quart of 2 percent milk, 6 eggs, 1/4 teaspoon salt, 1/2 cup sugar, 1 teaspoon vanilla, 1 cup whipping cream, whipped and ground nutmeg.
To make, eat milk in large saucepan until hot (do not boil or scald).While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar. Gradually add the hot milk mixture to the egg mixture while continually stirring.
Transfer the mixture back to the large saucepan and cook on medium-low heat. Stir constantly with a whisk until the mixture thickens and just coats a spoon .The food thermometer should register 160 F. Stir in vanilla.
Cool quickly by setting pan in a bowl of ice or cold water and stirring for about 10 minutes. Cover and refrigerate until thoroughly chilled, several hours or overnight.
Pour into a bowl or pitcher. Fold in whipped cream. Dust with ground nutmeg and enjoy!
The recipe yields 2 quarts. Calories are135 per 1/2 cup, and cholesterol is 120 mg. per 1/2 cup.
"And, no, a dash of rum won’t make it safe!" Reames says, explaining, "Adding alcohol cannot be relied upon to kill bacteria."
Other handling tips the nutritionist adds for safe desserts made with eggs include buying only clean, refrigerated eggs with uncracked shells; washing hands, utensils, equipment and work areas with hot, soapy water before and after contact with eggs; and not keeping eggs out of the refrigerator more than two hours.