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Article: HOW TO BAKE WITH EGG YOLKS SAFELY

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Post-Tribune (IN)
Article date:
July 17, 1991
Copyright

THIS ELECTRONIC VERSION MAY DIFFER SLIGHTLY FROM THE PRINTED VERSION. Food for thought Glenna Hanks is a home economist with the Lake County Cooperative Extension Service affiliated with Purdue University. Send your food questions to her in care of the Post-Tribune, 1065 Broadway, Gary Ind. 46402.

Q: I have a recipe for a cheesecake which calls for two egg yolks. This cake is not baked. Do I still need to be concerned about getting food poisoning? A: Because the eggs are not thoroughly cooked, there is the risk of salmonella contamination. Recently in a new magazine, "Eating Well," there was an article on how to prepare recipes which use raw or slightly cooked egg yolks. The article ...

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