On Wed, 13 Sep 2000 03:18:34 -0700, you wrote:
>Date: Tue, 12 Sep 2000 22:34:55 EDT
>Subject: Raw cookie dough
>Content-Type: text/plain; charset="US-ASCII"
>I think that all the harmful bacteria in eggs is contained in the yolk. So if
>you're just using egg whites it should be safe.
No - that's not correct. Anyone consuming raw eggs -
whether white or yolk - is at high risk for food poisoning.
All the *fat* is contained in the yolk: bacteria (if
present) would be distributed throughout the egg.
For baking, I use a product called "Just Whites." It
consists of dried, pasteurized egg whites. I find it
convenient for baking use. It would be safe to eat raw
since it has been pasteurized and bacteria have been killed.