When using fresh eggs, make sure they are safe to eat. Have you considered using liquid pasteurized eggs? When liquid eggs are pasteurized, it destroys salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Egg products can be substituted in reciped typically made with raw eggs that won't be cooked (for example, Caesar salad, Hollandaise sauce, eggnog, homemade mayonnaise, ice cream, and key lime pie).
The USDA does not recommend eating raw shell eggs that are not cooked or are undercooked due to the possibility that Salmonella bacteria may be present.
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