I have a recipe for pumpkin mousse that calls for 3 eggs and is not cooked. How can I be sure that the eggs will be safe to eat?
I’ve read that salmonella can be in the CENTER of raw eggs. It is deposited there by the reproductive system of the chicken. Just because the outside of an egg is cleaned or not cracked doesn’t mean the raw yolk or egg-white is safe. Heating to at least 165-F will kill the germs, but that temperature also cooks the egg. I would use Eggbeaters, or you can buy Pasteurized in-the-shell eggs in some places.