(HealthDay News) -- You may have a recipe or two that calls for raw egg, such as for Caesar salad dressing, custard or mousse.
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But since raw egg increases your chances of food poisoning, it's best to use a safer substitute.
The U.S. Food and Drug Administration suggests:
- Use pasteurized eggs, either in fresh, liquid, frozen or powdered form.
- Combine the eggs with the liquid recommended in the recipe, and heat to 160 degrees Fahrenheit. Use a food thermometer to verify the temperature.
- Instead of making these foods yourself, buy store-bought versions. They should contain pasteurized egg. Read product labels to make sure.
-- Diana Kohnle
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