A question about a recipe: 1975 Dick Taeuber’s Brandy Alexander Pie

Amanda is a co-founder of Food52.

added almost 2 years ago

I don't know of any precaution you can take in this kind of recipe. If you are at all worried, I wouldn't make it.

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hardlikearmour is a trusted home cook.

added almost 2 years ago

You can buy egg white powder, which you reconstitute with water.
You can also buy the freshest eggs possible, but there will still be a small risk of Salmonella. The estimate is that 1 in 20,000 eggs is contaminated with Salmonella.

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hardlikearmour is a trusted home cook.

added almost 2 years ago

@amanda: I've used the pasteurized dried egg whites to whip up for making buttercream, and they whip up nicely. If the yolk mixture is brought up to 165º F or higher, most Salmonella bacteria will be killed.

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Amanda is a co-founder of Food52.

added almost 2 years ago

Yes, the yolks for sure can be brought to a safe temperature but wasn't aware of a whites substitute. Thanks for your input.

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