Nope! But I probably wouldn't have used raw eggs prior to the recall either. Pasturized egg whites is what I would use.

Same as compumom.... I've been using the pasturized in a carton for several years in anything that requires raw egg.

My Chocolate Bavarian Cream recipe cooks the eggs, but just uses yolks, and so I often make a mousse with the egg whites, and they are uncooked. I always buy range-free eggs and feel safer with them. I make mayonnaise using raw whole eggs, but I think the lemon juice/vinegar does a number on them to make them safe.

I haven't posted that mousse recipe in years!

Lars

Yes, if I know the source of the eggs... like from the chickens hand-raised in my friends' backyard. Recall or not, if I'm using raw products for meat, seafood or dairy-related items, it's important to me to know the source.

I use pasteurized egg products - dried whole eggs, dried egg yolks and dried egg whites, which can be reconstituted and used instead of fresh shell eggs. I've used them for years because of convenience, price, and food safety.

About the only time I get fresh shell eggs is when the store gives me a coupon for a dozen free, but I'd never serve anything that included a raw egg due to food safety issues - not after the food safety classes I've taken. BTW - ANY source for raw shell eggs can have salmonella issues.

"Chickens get doses of salmonella bacteria (of which there are 2,300 kinds) from their environment, which is easily contaminated by rodents, birds and flies. These carriers deliver the bacteria to all types of farms -- regardless of whether they're conventional, organic or free-range." (Source: FDA - see link below)

-Grainlady

Here is a link that might be useful: How Does Salmonella Get Into Eggs

Yes, I'd use them, but I'm a rebel, a risktaker. Plus, I know that only about 1 egg in 20,000 is infected with salmonella, and that the incidence of salmonella is actually decreasing from its peak in the 90s.

So, I eat my eggs sunny side up and make ice cream with raw eggs, but not for the kids or any elderly friends or family members, etc.

I get to choose my own risks, I don't choose them for others.

Annie

I would use farm eggs, but noit grocery store eggs.....

Yup, made the dream ice cream with raw eggs. I do get my eggs from a local dairy store so they're not a big factory farm, but as the link says, it could happen anywhere. Another rebel here.

Yes, I use eggs. I'm a rebel, too. The only time I use any sort of substitute is when I make Caesar salad for a large group.

Yes, I would eat raw eggs, undercooked chicken, uncooked beef, raw fish, unpasturized milk, etc. I might not serve it to others, though.

What annie 1992 said.

I don't buy into the organic/farm raised/natural vs. factory raised eggs from the grocery store hype. "Natural" doesn't necessarily mean more healthy. There are (debatable) ethical reasons for preferring such eggs, but if health concerns are paramount, a free range chicken can be just as easily exposed to salmonella as a cage raised one. Some might argue more easily, as salmonella can be carried by insects that can be ingested by free range chickens...and insects are not government inspected.

loves2cook, google up the current lists of recalls and check the date on your egg carton. Then enjoy your mousse.

Here is a link that might be useful: Organic eggs safer?