Don't feel dumb, I don't think that you can get eggs in a shell that are pasteurized. The eggs in a milk-type carton like egg beaters, and just egg whites are pasteurized. Which just means that they've gone through a heat process that kills potential salmonella and other bacteria.
That's kind of what I was thinking also but then someone mentioned pasteurized eggs in the shell. So, I looked it up on the internet and low and behold, I found several sites that say that pasteurized eggs in the shell are available at most supermarkets next to the regular eggs. I have never seen them in the stores that I go to. OK, looks like I'm on a mission now. Thanks...
Wow, I never knew that! I'm so afraid of salmonella that I just might spend more $$ to get pasteurized eggs. I'll have to look for those.
If you should come across them before I do, please let us know where they are. I live in Hampton, Virginia and I've never come across them.
I looked at the eggbeaters website and it has recipes for meringue cookies. The box I have doesn't say anything about not whipping. Interestingly though, it has onion powder, spices and salt listed in the ingredients! I used it for a low-cal egg nog at Christmas time....mmmmm!
http://www.eggbeaters.com/recipes/recipe.jsp?recipeId=100275
I actually came across some stuff about this. They said the egg whites may take up to 3 times longer to whip. ALSO (not that we shouldnt be concerned about salmonella or anything) but it said that relatively few food poisonings are due to salmonella. Most cases are due to bacteria on fruits and vegatables.
I actually came across some stuff about this. They said the egg whites may take up to 3 times longer to whip. ALSO (not that we shouldnt be concerned about salmonella or anything) but it said that relatively few food poisonings are due to salmonella. Most cases are due to bacteria on fruits and vegatables.
Was this information concerning the egg whites in the carton or the pasteurized eggs in the shell?
I've been looking for pasteurized eggs too and can't find them.. not at Wegmans, not at Whole Foods, not at Shoppers, Safeway or Giant!!! So WHERE???
Melissa
I actually came across some stuff about this. They said the egg whites may take up to 3 times longer to whip. ALSO (not that we shouldnt be concerned about salmonella or anything) but it said that relatively few food poisonings are due to salmonella. Most cases are due to bacteria on fruits and vegatables.
Was this information concerning the egg whites in the carton or the pasteurized eggs in the shell?
I think maybe both? Actually I went back and re read and it said 3-5 times longer due to the pasteurization process. So I would assume the process of pasteurization causes this. Now I dont know maybe you can just get unpasteurized egg whites in a carton?
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=2&id=184
Here was the link. If you scroll down a little you will see something about it in the liquid egg whites part.
So after reading that great link, my curiousity went a little further. Is the bacteria found just on the eggs surface? Though I'd assume it could be inside the egg yolk/white too. I found some answers on exactly what temperature for how much time is necessary to kill bacteria when handling eggs on this website. So I guess that gives me something to guage frosting recipes against.
I've always been afraid of using the egg recipes in the frostings for obvious reasons. Even more so now that I'm expecting. I will have to take a look at the frosting recipes again now and see if they look like they would bring the temperature up high enough for the eggs. I have one from a Williams-Sonoma cake book that tells you to first cook a sugar syrup mixture to 240 degrees, then slowly whip together the syrup and the egg whites which have been whipped to a soft peak. But I don't think this would bring the egg whites up to a high enough temperature. Yet how would WS publish the recipe without a warning for pregnant women and small children shouldn't consume it?
lol, who knew frosting could be so complex. 
EDIT: Duh Monica, helps if you actually remember to include the link:
http://www.enc-online.org/f_a_q.htm
That's why I only use the recipe I have that cooks the whole egg with the sugar for about 20 minutes and I've measured the temp and after about 10 minutes it's over 160 degrees - getting to 175 degrees... safe, for SURE...
I don't know why I don't see anyone else referring to a whole egg cooked like this as a buttercream - it's delicious!
Melissa
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