January 10, 2021 - 11:27am
Food safety - eggs
I'm curious if egg tempering only involves cooking the egg yolk, say, in a tiramisu recipe? I saw it in YouTube videos that people just whisk the egg white without cooking/tempering it. Then, how safe is it if you only temper the yolk but not the white? ???
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I don't have any issue with raw eggs, like Michael W. says. I guess the problem comes when you are making the product for people other than your nearest and dearest, especially if it might be eaten by the elderly, pregnant and other high risk groups.
For this reason, I think the commercial approach is to make a cooked sabayon and use whipped cream rather than egg whites.
This approach is summed up by my favourite patisserie chef, Chef Eddy, in his Tiramisu recipe.
The recipe is a bit fancy, so I'm not suggesting to make it, but his comments on eggs are pertinent. One thing he does have, however, is a recipe for lady's fingers, which I might try, as the ones I bought were rubbish. Chef Eddy makes the good point that you don't need to pipe the fingers - just bake a whole sheet and cut it up afterwards, as you won't be seeing them without the "sauce" on them.
Lance
To have everything (equipment and ingredients) lined up to make the perfect New Year's Eve dessert, even the "styrofoam" (per Chef Eddy's standard) tasted amazing! I love Michael's recipe and I will continue to make it as is for myself and my immediate family. But I guess my friends won't get to taste this delicious dessert unless they decide to make it themselves.
Thanks Lance!
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