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Article: Heated eggs makes safe French silk pie
- Article from:
- Chicago Sun-Times
- Article date:
- March 21, 1991
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Because of the concern about possible salmonella contamination in
raw eggs, last year the Food section adopted a policy of using only
cooked eggs in recipes. (The exception is raw egg whites beaten with
lemon juice, because egg whites are less susceptible to salmonella
and, in any case, the acid in lemon juice kills the bacteria.)
Recipes for uncooked egg ice cream, uncooked egg sauces and
uncooked pudding no longer appear in the Sun-Times. When possible,
we've adapted recipes, cooking eggs just long enough to destroy any
bacteria.
Unfortunately, French silk pie, a recipe we'd love to offer our
readers, is risky. It calls for butter creamed with chocolate,
vanilla and sugar, then ...