topic Eggs in Key Lime Pie Question in Recipes

Eggs in Key Lime Pie Question

SXMGirl — Mon, 25 Jun 2018 17:45:27 GMT

I am making Ina Garten's frozen key lime pie for a girlfriend lunch tomorrow. The recipe calls for 6 egg yolks in the batter. This is my first time making key lime pie, and I trust Ina's recipes, but I am concerned about raw eggs. I am not seeing pasteurized on my egg carton, even though I am using Eggland's Best. Are raw yolks safe? I know that I see them used all of the time on the cooking shows. Any help is greatly appreciated! TIA!

Re: Eggs in Key Lime Pie Question

sweetee2 — Mon, 25 Jun 2018 17:49:57 GMT

When I make my French Silk pie it also calls for raw eggs. I buy the liquid eggs. They are safe for using raw eggs.

Re: Eggs in Key Lime Pie Question

SXMGirl — Mon, 25 Jun 2018 17:52:46 GMT

@sweetee2thanks!

Re: Eggs in Key Lime Pie Question

DiAnne — Tue, 26 Jun 2018 17:00:13 GMT

I eat eggs over easy or sunny side up so those are raw yolks. I don't think much about it.

Re: Eggs in Key Lime Pie Question

RedTop — Tue, 26 Jun 2018 22:38:33 GMT

I don’t make, or eat, any recipe that calls for raw eggs. It’s a personal thing with me due to an allergy to egg whites.

Re: Eggs in Key Lime Pie Question

Sooner — Tue, 26 Jun 2018 22:46:38 GMT

I would never serve to nor make for someone else a dish with raw eggs.

Re: Eggs in Key Lime Pie Question

SXMGirl — Wed, 27 Jun 2018 00:36:08 GMT

I made the key lime pie exactly as Ina wrote it and it was fabulous. I had real key limes, which might have made a difference. While I was concerned about the raw eggs, I think that the key lime juice probably "cooked" the eggs. I know that Ina tests her recipes repeatedly and everything is measured to a T, so that is why I made it exactly to her recipe. Everyone raved about it and no one is sick.

Re: Eggs in Key Lime Pie Question

ECBG — Wed, 27 Jun 2018 00:42:57 GMT

From Google:

Egg yolks would normally start to cook at 140°F, but you can use a microwave to pasteurize egg yolks without cooking them, so they can safely be used in mayonnaise and other preparations requiring raw egg yolks. How it works is by adding acid to the egg yolks — either in the form of lemon juice or vinegar.Sep 23, 2015

Re: Eggs in Key Lime Pie Question

Sooner — Wed, 27 Jun 2018 02:59:44 GMT

Eggs have to be cooked to a certain temp for a certain time to be safe. Please don’t serve them to anyone without checking with them first at least.

Re: Eggs in Key Lime Pie Question

BeccaLou — Thu, 28 Jun 2018 13:26:01 GMT

Use egg beaters to be safe. They come in whole egg, and also egg whites. Even store brand homegenized.

Re: Eggs in Key Lime Pie Question

Mindy D — Wed, 04 Jul 2018 03:19:38 GMT

@SXMGirl wrote:
I am making Ina Garten's frozen key lime pie for a girlfriend lunch tomorrow. The recipe calls for 6 egg yolks in the batter. This is my first time making key lime pie, and I trust Ina's recipes, but I am concerned about raw eggs. I am not seeing pasteurized on my egg carton, even though I am using Eggland's Best. Are raw yolks safe? I know that I see them used all of the time on the cooking shows. Any help is greatly appreciated! TIA!

Use Davidson’s Safest Choice Eggs. They are raw eggs that have been pasteurized in the shell. They are available natupionwide in your grocer’s egg section. There might be other similar items available too. Ask your grocer if they are sold in your store. No more sorties when using raw gas in booking. HOORAY TECHNOLOGY.

Re: Eggs in Key Lime Pie Question

Honeybit — Thu, 05 Jul 2018 17:28:45 GMT

@Mindy D

I used Davidson’s last Christmas just to be safe when I made a batch of eggnog to take to a party. I liked them just fine -- I did notice that beating the whites for the eggnog recipe took a w-h-o-l-e lot longer than for unpasteurized eggs but they did finally whip up. Certainly wouldn't be any problem for the pie recipe and would make the cook feel much more comfortable offering the dish away from home.

Re: Eggs in Key Lime Pie Question

Vivian — Sun, 08 Jul 2018 12:47:53 GMT

I love key lime pie so when I saw it made on a cooking show, I was a bit turned off by the raw eggs. With all the talk about problems with raw eggs and food poisoning, I’d follow some of the suggestions mentioned in these posts. I wonder what restaurants do to avoid any problems with raw egg recipes.

Re: Eggs in Key Lime Pie Question

loriqvc — Thu, 12 Jul 2018 15:44:16 GMT

@Mindy D wrote:
@SXMGirl wrote:
I am making Ina Garten's frozen key lime pie for a girlfriend lunch tomorrow. The recipe calls for 6 egg yolks in the batter. This is my first time making key lime pie, and I trust Ina's recipes, but I am concerned about raw eggs. I am not seeing pasteurized on my egg carton, even though I am using Eggland's Best. Are raw yolks safe? I know that I see them used all of the time on the cooking shows. Any help is greatly appreciated! TIA!
Use Davidson’s Safest Choice Eggs. They are raw eggs that have been pasteurized in the shell. They are available natupionwide in your grocer’s egg section. There might be other similar items available too. Ask your grocer if they are sold in your store. No more sorties when using raw gas in booking. HOORAY TECHNOLOGY.

Okay, I swear I'm laughing with you and not at you, but did your phone help you write this post? The penultimate sentence is unintentionally hilarious, as I think you meant for it to be "No more worries when using raw eggs in cooking."

Re: Eggs in Key Lime Pie Question

loriqvc — Thu, 12 Jul 2018 16:03:02 GMT

I have prepared various recipes for key lime pie over the years, and all have called for raw eggs. Not once has anyone become ill or experienced any negative effects, and we eat a lot of this tasty pie (as well as variations with other citrus fruits) during the summer months.

I believe the concern over raw eggs in the past decade or so has become hysteria for no real reason; the Centers for Disease Control *estimate* that 1 in 20,000 eggs *might* be a carrier for salmonella. And it is actually just as likely that someone could contract salmonella from fruits, vegetables, and nuts that are not properly stored and prepared, but the same stigma does not seem to apply.

It's great that we're trying to be careful with our health, but people have been safely eating raw eggs for hundreds of years without the benefits of modern processing. In the United States, we're so paranoid about buying eggs from the grocery store that don't look perfect that it is a requirement for egg producers to pass their eggs through a chemical solution that removes all the potential contaminants from the outer shells (though it was originally designed to just remove any feather remnants from the natural protective layer on eggs when they're laid). In addition, bacteria won't grow in the egg whites because of their makeup, and the whites are protecting the yolks from contact with bacteria that may be trying to come in from the outside. While it's true that some sensitive groups such as pregnant women and those with compromised immune systems should be more cautious about raw eggs, they also have to be more cautious about virtually everything they put into their bodies.

Of course, everyone is welcome to their own opinions on the subject, and you should certainly do whatever makes you feel secure. But as someone who once had a bout of salmonella that was so bad it landed me in the hospital for a few days (due to a tainted batch of frozen chicken), I will continue to be careful in my dessert preparations but will also continue to use raw eggs with very little fear or worry.