this post was submitted on 28 Aug 2023
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Yeah there's two issues with it. Both the raw flour and the raw egg. I'd say the raw flour is the bigger threat to your health.
I’m not sure that’s the case anymore. The specific salmonella that can invade chicken reproductive system is getting more prevelant.
https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/Baseline-Raw-Liquid-Eggs_0.pdf
Essentially, if you get an 18 pack of eggs, there’s a good chance one of the eggs has salmonella.
Hmm... my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I've never had any trouble in 20 years. Wonder how long our luck will last.
You can either buy pasteurized eggs, or pasteurize your own eggs!