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I always worry about uncooked eggs in ice cream, so don’t use it. Not sure if the fear is justified.
by yumraj 2y ago
I always worry about uncooked eggs in ice cream, so don’t use it.
Not sure if the fear is justified.
- alpha_squared 2y agoCustard-based ice creams will often include some cooking so that you're not using raw eggs, but something closer in cooking to runny eggs (e.g. sunny-side up).
- zabzonk 2y agoso you would not eat home-made mayonnaise? or a sunny-side-up egg? classic French omelet (raw egg in the middle)? custard is always cooked, just slowly.
- aziaziazi 2y ago> classic French omelet (raw egg in the middle) Are you referring the omelette baveuse (drooling)? They’re not supposed to be totally raw, you just stop the cooking a bit earlier, maybe 10 seconds before a normal omelette. Don’t add raw eggs at the end. I’m not a cook but that’s my local experience in restaurants and my kitchen during three decades. Perhaps a regional recipe?
- zabzonk 2y agoEveryone has their own best omlette recipe - Elizabeth David :) mine is hers, except i whisk the eggs more before putting them in the pan
- aziaziazi 2y agoHaha true! Googling Elizabeth’s raw eggs seems absent but probably some people do that. By the way she call it "omelet Molière" but I can’t find that recipe in any French cookbook, I guess it’s her creation. However "œuf (egg) Molière" is a classic, but has nothing in common with an omelet but the egg.
- zabzonk 2y agoyou don't put extra raw eggs in it, you simply don't fully cook it on the reverse side of the pan and then fold it so the uncooked egg oozes out somewhat.