Raw and undercooked eggs

Why

Salmonella bacteria can be on the shell and inside the egg, according to BfR mainly in the yolk, and the US FDA warns that even a clean egg with an intact shell can carry them; few eggs are contaminated, but in a raw-egg dish left standing warm the bacteria multiply quickly. Heat destroys them: BfR states that they die from 70 °C, and the FDA wants egg dishes cooked to 71 °C, whereas tiramisu, homemade mayonnaise, yolk creams and mousses made with raw yolks or whites never pass through any heat. Pasteurised eggs are therefore the safer choice, or a cream in which the yolks are whisked over steam until a thermometer shows 71 °C, then for 2 more minutes. Most at risk are young children, pregnant women, older people and anyone with weakened immunity, who according to BfR and the FDA should eat eggs only when thoroughly cooked, with firm yolk and white, or dishes made with pasteurised eggs. A cracked or dirty shell and warmth raise the risk, which is why BfR advises keeping eggs and egg dishes in the fridge at no more than 7 °C.

How to do it

• For tiramisu, homemade mayonnaise, yolk creams and mousses that are not cooked further, use pasteurised eggs or pasteurised liquid yolk and white.
• Without pasteurised eggs, whisk the yolks with sugar or wine over steam until a thermometer shows 71 °C, keep whisking for 2 more minutes at 70–71 °C, then cool the cream at once in iced water.
• Buy eggs with clean, uncracked shells and keep them in the fridge; use an egg that cracked by accident only in a dish you will cook thoroughly.
• Serve a raw-egg dish straight away, or keep it covered in the fridge at no more than 7 °C and eat it within 24 hours, like mayonnaise (Mayonnaise and dressings card).
• Give young children, pregnant women, older people and anyone with weakened immunity only eggs with firm yolk and white, or dishes made with pasteurised eggs.
• Do not taste raw dough or raw-egg cream; after handling raw eggs wash your hands, and wash bowls and whisk with detergent.

If it goes wrong

Throw away a cream, mousse or mayonnaise made with raw eggs that has stood warm for more than 2 hours; taste and smell give no sign of salmonella, and the cream can no longer be heated. Serve finished tiramisu made with raw yolks only to healthy adults, keep it in the fridge and eat it within 24 hours. If diarrhoea, fever and stomach cramps appear after eating, drink plenty of fluids; young children, pregnant women, older people and anyone with weakened immunity, or anyone with blood in the stool or a high fever, should see a doctor.