uncooked eggs in recipies

[fedda]

Hi, Happy New year to everyone. I was wondering if you could help me with the question how safe is it to use uncooked recipies. I was looking at some ideas for irish cream, eggnog, ice-cream, mayonnaise and some other recipies where you just whisk fresh eggs and in some casess just freeze the misture or put it in a freedge. Obviously eggs are not cooked at all. What about risks of salmonella and all the rest of eating unccoked eggs? I'm really temped to use some of the recipies but frigtened to do more harm then good. Can anyone give me advice, please? Ta very much.

If the eggs are Lionmark (which I think all UK eggs are?) the risk of salmonella is low. As long as they're not being fed to anyone who is immunocompromised (under 1 or 2 years old, or pregnant, or other immune system problems), and the eggs are fresh and good quality, it's not a problem, imo.

We certainly eat uncooked eggs, and although DH is twitchy about it, he has managed to convince himself that freezing eggs is the same as cooking them ... but then maybe that's just because he loves semifreddo that much.