Is it dangerous eating raw egg white?

Question

I'm thinking of making homemade marshmallow fluff. The recipe use egg white, confectionary sugar, corn syrup, salt and vanilla. Whip it. That's it!! Is it dagerous because I know raw egg white can give a person salmonella and the recipe does not include cooking. Any suggestion?

Answer 1

As the others have said it can be dangerous, BUT there are pastueurized eggs out there now that have been treated to avoid this danger. I bought some the other day when I wanted to make icecream and cookies. They are fantastic and can be found at most grocery stores now.



You may also want to consider getting the eggwhites in a carton. They are packaged with preservatives and treated to mostly eliminate the risk of salmonella poisoning..



Lastly you can cure your own eggs by whisking them very rapidly for a few seconds in a bowl over a saucepan of simmering water. Enough to warm them well but not cook them. This is difficult, annoying, and in my opinion puts too many steps and utensils into my cooking plans so I try to avoid it at all costs.

Answer 2

Salmonella is a real problem these days with uncooked eggs, but there are egg white substitutes available. You might experiment with one of those and see how well it works in your recipe.



I've modified my mom's eggnog recipe which uses whipped egg whites blended into a cooked custard base. The substitute worked just fine, so maybe it will work for you, too.



Good luck with your recipe!

Answer 3

Eggless No Fail Chocolate Mousse-My recipe 1 Qt. heavy whipping cream 1.5 C. dark chocolate morsels 1 t. almond ectract 1/3 C. powdered sugar (or more) 1/3 C. toasted almonds (optional) Put mixing bowl and beaters in the freezer Keep whipping cream very cold, except for one cup In a bain marie (double boiler) or in the microwave, carefully melt the chocolate. Cool for about 10 minutes. Barely warm 1 C. of the whipping cream. Add the almond extract. Put in a larger bowl. Add the chocolate a bit at a time and stir it in well. If it stiffens, put it in the microwave for about 15 seconds. Mix all together until milk is completely incorporated. Put whipping cream in cold bowl, and whip until it just begins to get firm, add powdered sugar and whip until firm peaks form when beaters are lifted. Scrape down sides if necessary and beat a moment more. With a spatula, FOLD the chocolate mixture in, in thirds. It is OK if some white shows, just be careful no to knock the air out of the cream. Put in 8 stemmed wine glasses and chill for a minimum of four hours. Toast almonds and sprinkle on top just before serving. Or, make the day ahead and cover the glasses with clear film.

Answer 4

It can be, sometimes. If you are sure your eggs have been stored properly there is really little risk. But most people nowadays use egg substitute (which can also be egg white) or powdered egg whites, found in bakery stores and cake decorating catalogues. King Arthur Flour would carry it. Some store in your town probably has some. It comes in a can or a packet.

Answer 5

Just make the Marshmellow Fluff and enjoy it or I'll post the States Food Safety Report and really scare ya. By the way, what ya going to use the mellow fluff for? I've got Grahams and chocolate

Answer 6

Salmonella could be a real problem, we aren't supposed to risk it and raw eggs can carry it.

Answer 7

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Answer 8

no