no, never, ever. No raw eggs, ever.

I think that some use the broth from cooked chickpeas as a sub for eggs in some instances. I would forgo mayo if it was made from chickpea juice, but, I dont like mayo in the first place.

Sometimes these subs that get made by people who are restricting their diet can stand on their own without having to be considered to be sub for anything. Sometimes, they are just good on their own merit.

I found this is true of cauliflower pizza crust. I tried it, not because I am avoiding flour, but because it looked good, And, it was.

I tried nutritional yeast because I kept hearing about it as used by vegans. I find it to be full of flavor and began to use it on popcorn, but it will never sub for a good cheese, as vegans claim it will.

But, no raw eggs!!!!

You’ve got SV, will pasteurized work?

I don’t know the condition of eggs in France, but here in the US I wouldn’t think twice about it. I didn’t even bother to pasteurize the carton of eggs I used for my parents’ egg nog, and they’re in their 90’s. Any caution I take with eggs is out of habit, not concern. We’re not talking chicken here!

ETA - I do watch where I crack them, wash my hands after handling, etc. but if I happen to stumble across one of the 1 in 20,000 contaminated eggs and I just happen to use that for the extremely rare raw application, that would just be really bad luck.

Pasteurize SouVide or find a recipe using sabayon and fold in whipped heavy cream. Still very Italian. I actually prefer it.

I made a Caesar dressing last night using a soft boiled egg. Delicious.

I'm not at all worried about our eggs, I was just wondering what you do to avoid being limited.

Here's the recipe. Delicious.

https://www.nigella.com/recipes/members/saschas-white-tiramisu

I don't bother with the meringue as is melts and disappears.

The other common number all over the web is one in your 84 years of age. Odd. I wish I was immune from the dozen food illnesses I had before I turned 30. Sure, I was visiting many nations/countries all over the globe. I've witnessed so many not even me. My roommate in university spent 6 months on the Amazon and the entire year was a struggle to locate the issue,....a tape worm.

My issues were never reported. Most are not. Salmonella. e-coli, etc.

I don't eat raw chicken, nor do I consume raw egg. (same thing). I know too much about the chicken and its anatomy. The entire egg production is determined at conception as a chick. A chicken has one exit. The egg, the poop, and the fuzzy whipped looking white stuff is urine. The tiny pin hole sized egg coming down the tube can be infected way before the forming of the shell. They naturally produce a coating to protect the egg. Bingo. But mass produced eggs are washed. On and on bad practices. The protective natural coating is washed away...

Anywho, like I said in the caesar salad post just the past couple days. Personal choice. We all like our eggs a certain way. A straight up egg breakfast or lunch?...varrigated. Not scrambled. My special pan only for eggs. Personally I don't think a raw egg adds much to any recipe/dish. Many purchased items elevate flavor with some heat. Why we cook certain proteins.

DH likes an omelet. I like varrigated. (no crispy burnt edges). Choices. Runny yolk does not swoon me. Our eggs are local and good. Does not mean I want them yolk raw. My choice. We like the egg cooked. I like the flavor better than raw.

I do make a whipped dressing from soaked/cooked chick peas. Dressings.

I make a chocolate mousse that uses beaten raw egg whites. I don't make it that often - only when I have leftover whites from making crème anglaise.

I particularly dislike the liquid from canned garbanzos, which is one of the reasons I never buy them. If I did buy them, I would rinse them well and discard the liquid - it has a metallic taste to me.

I make a blender chocolate mousse that has raw egg, chocolate chips and heavy cream. You heat the cream until almost boiling then pour it over the egg and chips in the blender, so I like to believe that's hot enough to kill any bugs.

And when I make eggnog, I blend the raw egg with the liquor for a couple of minutes, which I also like to believe kills germs.

I use only organic eggs, and never had any ill effects so far.

Haven't made mayo in a long time, but I used to blend the egg with the vinegar first for the same reason.

Just read the tiramisu recipe Islay linked and that would likely be a nope for me.

I use raw eggs and don't think about it much. I do have my own chickens and know how they are kept, but I've also been known to use commercial eggs in the very rare instance that I have none available from my "ladies".

I eat eggs for breakfast every day, over easy. I'm not crazy for omelettes, scrambled eggs, hard boiled eggs, frittata. I'll eat them but they are definitely not my first choice for any meal, for me they are edible but not particularly enjoyable. I like my eggs soft. Elery prefers his scrambled, preferably with cheese because he likes cheese and hot sauce on nearly everything.

I do make mayo and aioli using raw eggs and like Lars, I find the liquid in the garbanzo cans metallic in flavor, but I know it is now common to use the "aquafaba" for various applications. I haven't tried any of those.

I've never met a tiramisu that I didn't like, so I'm sure you'll enjoy yours, Islay. Happy Valentine's Day.

Annie

If you're after an egg-free chocolate mousse, it's fabulous made in a siphon. Just chocolate melted into cream.

I use raw eggs for a few things - but only eggs from my back yard chickens.

You can sous vide them and still keep them raw-like, and kill anything you are concerned about. I haven't tried this yet, but resources are out there.