Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Today some unbroken, clean, fresh shell eggs may contain Salmonella enteritidis bacteria that can cause food borne illness. While the number of eggs affected is quite small, there have been cases of food borne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked.
No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 degree F. Then combine it with the other ingredients and complete the recipe.
| 2 | Tbsp. | corn starch = 1 egg |
| 2 | Tbsp. | arrowroot flour = 1 egg |
| 2 | Tbsp. | potato starch = 1 egg |
| 1 | Tbsp. | soy powder + 1 Tbsp cornstarch + 2 Tbsps water = 1 egg. |
| 1 | Tbsp. | flax seeds + 1 cup water = 1 egg. Blend seeds and water for 1 to 2 minutes until desired consistency. |
| 1 | banana = 1 egg in cakes |
| 1 | Tbsp. | nonfat dry milk powder |
| 2 | egg whites from large eggs | |
| 4 | drops | yellow food color |
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes one-fourth cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.