Raw egg prevention needed

86
10
Joined Apr 24, 2011
Hi.. I have a family recipe for a cake that I would like to try out, but it's an older one and it includes raw eggs in its filling. I tried thinking out a way to cook the eggs but then I saw it also included whipped whites, so I would require your help.

First of all, the yolks. It says to cream 250 gr. butter with 125 gr. powdered sugar and then add 7 yolks one by one. How can I do this in a double boiler? I've done various things in a double boiler but not a cake filling, do I put all things at once, or first cream butter and sugar and then add the yolks? There must be a way and I am sure you know it.

Also, the whites. It says to beat 7 whites with 125 gr. powdered sugar and then mix the two fillings and add 200 gr. grated toasted walnuts. However, before we get to that, how can I replace the whites? I would be guessing heavy cream, although how much heavy cream (whipped) is equal to 7 whites and 125 gr. powdered sugar (whipped)?

I can't find such thing as preserved eggs or whatever so I will have to use the aforementioned way, hopefully getting some help on how to cook the yolks and substitute the whites. Thanks a lot! :)
 

kuan

Moderator
Staff member
7,019
493
Joined Jun 11, 2001
You can't put butter in a double boiler.  You can get pasteurized eggs though.  Yep, in the shell, pasteurized.
 
86
10
Joined Apr 24, 2011
Yeah, pausterised was the word. Can't find them around here.

Anyway, why can't I put creamed butter and sugar in the double boiler? It sounds stupid, but why not, or perhaps the yolks? There must be a way
 

kuan

Moderator
Staff member
7,019
493
Joined Jun 11, 2001
Anyway, why can't I put creamed butter and sugar in the double boiler? It sounds stupid, but why not, or perhaps the yolks? There must be a way
Because butter melts at little over 98.4 degrees.
 
86
10
Joined Apr 24, 2011
You know what I mean, cooking the yolks over a double boiler so that we kill the salmonella.

Kuan, I forgot that....
 
68
10
Joined Jan 23, 2011
You know what I mean, cooking the yolks over a double boiler so that we kill the salmonella.

Kuan, I forgot that....

Samonella normally comes off of the shells and if you buy good fresh eggs from a reputable company that's usually not a problem.
 
86
10
Joined Apr 24, 2011
Still, I have paid attention so far and I would rather keep that way.

But I think it shouldn't be a problem to cook the yolks over a double boiler for a little time and then just add them to creamed butter when they have cooled?
 

phatch

Moderator
Staff member
9,151
839
Joined Mar 29, 2002
What LongColts said. However, if you're serving an Immune compromised crowd you need other options. Powdered egg whites and yolks are also safe to use for this purpose, same as pasteurized.
 
86
10
Joined Apr 24, 2011
I wouldn't have posted this if there was a chance to find powdered, pasteurised or any other alternative. All I can get is eggs from various companies which are not guarantee for their safety if eaten raw.
 
68
10
Joined Jan 23, 2011
I wouldn't have posted this if there was a chance to find powdered, pasteurised or any other alternative. All I can get is eggs from various companies which are not guarantee for their safety if eaten raw.
This begs the question of, Where are you located?
 

phatch

Moderator
Staff member
9,151
839
Joined Mar 29, 2002
This isn't something that can be substituted really.

Pasteurization of eggs is not something that can be done at home, or substituted.

Order online and keep the powdered supplies on hand for future use. Or take the slight risk with eggs you have.
 
86
10
Joined Apr 24, 2011
Macedonia. Where we don't have pasteurised eggs, powdered eggs, vanilla beans, pure vanilla extract, corn syrup and a long list of other stuff. :)
 
68
10
Joined Jan 23, 2011
What Phatch said.  Or be sure that the eggs you can aquire are just coming from under the chicken.  Btw cooking them in the cake proper would lend to temperatures high enough to killing salmonella would it not?
 
86
10
Joined Apr 24, 2011
They are a part of the filling that is added on the baked sponge. Of course baking at 200 degrees would kill it, salmonella is killed at 75 degrees Celsius.

It's okay what you say, but couldn't I simply cook the yolks, cool them and add to creamed butter?
 
68
10
Joined Jan 23, 2011
I don't believe you can as they must be tempered first to prohibit scrambling or coagulation.
 

Latest posts

Top Bottom