Recipes

[sockmonkey]

Hi Everyone,

I need some opinions and/or advice.  Let me prefact this by saying that I am NOT a baker and do not know what I am doing in the kitchen :  )

I have been looking for a Passover Cake recipe with a specific type of Bittersweet Chocolate Mocha Icing (glaze type) like my grandmother used to make.

I found something similar (that I put over a store-bought sponge cake).  

That recipe calls for chocolate and coffee to be melted in a double boiler and cooked for 10 to 15 minutes.

Then, you cream 3 egg yolks, sugar and vanilla together.  You add that mixture to the cooled (room tempurature) chocolate/coffee mixture and spread it over the cake.

That means that the egg yolks will not be cooked.  I was afraid of what that could bring so, I added that creamed mixture with the raw egg yolks into the chocolate/coffee and cooked it for a while.  

So, my question is, if I make it again, will it be OK that the egg yolks are not cooked?   I don't want to give food poisoning to anyone!

Thanks so much in advance for your help!

SM

[violann]

I sometimes eat raw cookie dough but unfortunately I think the best overall advice is  NOT to use raw eggs. 

Usually recipes containing raw egg as an ingredient are from old sources.

[Mistreatedbycs]

I would pass on the uncooked egg yolks, not worth the chance that someone could get sick and possibly hospitalized.

[rrpell]

@sockmonkey

I recently found out (on the Q's recipe forum) pasturized eggs can be purchased!  They look just like real eggs, are sold in a egg carton and can be safely used in recipes that require raw eggs.  I think these would be perfect for your frosting!

Thank youagain @sabatini 

[jaxs mom]

You can buy pasteurized raw eggs if you're worried about it. Or if you have an immersion circulator for sous vide cooking you can pasteurize raw eggs yourself. Personally I don't worry about using raw eggs. 

[sockmonkey]

Thank you all for your thoughts and advice!   I truly appreciate your expertise.

I had never even heard of pasteurized eggs so will try those.

I'm glad we decided to cook the eggs we used!  

Thanks again!

SM

[sockmonkey]

Hi @violan,

That was my husband's thought - it must be an old recipe but, it was on a "new" blog so, I thought it must be an updated recipe - live and learn ;  )

Thanks!

SM

[sockmonkey]

Hi @jaxs mom,

Coincidentally, my sister just gave me a sous vide cooking "thing" for my birthday.  I'm too intimidated to even open the box!

Thanks for the suggestions!

SM

[jaxs mom]

---

@sockmonkey wrote:

Hi @jaxs mom,

Coincidentally, my sister just gave me a sous vide cooking "thing" for my birthday.  I'm too intimidated to even open the box!

Thanks for the suggestions!

SM

---

They are really easy to use, I'm cooking pork sausage with mine right now. I'll just sear them before eating to crisp up the outside.

135 degrees for an hour and 15 minutes will pasteurize them but keep them raw. You do them in the shell of course. Just mark the eggs or store them in a separate container so know which are pasteurized. My go to book for sous vide cooking times is Moderist Cooking Made Easy Sous Vide by Jason Logsdon. His website is Amazing Food Made Easy.