Comments on: Making Unbaked, Raw Egg Recipes Safer: Avocado and Lime Frozen Custard

By: mike

mike — Tue, 16 Feb 2010 17:11:07 +0000

i eat raw eggs just about every day, not pasteurized ones, or even organic, just regular factory farmed eggs. I have never had a problem, just eat your raw eggs.

By: Lisa

Lisa — Mon, 14 Sep 2009 16:57:17 +0000

Please do not try to pasteurize eggs at home. You may end up creating the perfect warm environment for bacteria to grow if you do not reach the right temperature throughout the egg.

Check the FSIS site for more info: http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Shell_Eggs/index.asp

Kate’s poor logic is frustrating. I have never been in a car accident, but it doesn’t mean I never will.

Please use common sense pre-caution with your food especially if you or someone you’re cooking for is in one of these at-risk groups: children under 10, adults over age 50, pregnant women or anyone with a suppressed immune system.

I have seen a lot of foodborne illnesses, many of which could have been prevented. No one thought it could happen to them.

By: Leela@SheSimmers

Leela@SheSimmers — Thu, 30 Apr 2009 01:40:38 +0000

Just found this fabulous recipe today. Thanks for sharing, Sandie. It looks so delicious and easy to make.

By: Bette

Bette — Sun, 26 Apr 2009 03:18:28 +0000

I’m back to get this recipe again. It was a big hit with my guests. And now I have a craving for it!

By: Kevin

Kevin — Mon, 09 Feb 2009 19:48:24 +0000

This ice cream sounds so good!

By: kate

kate — Tue, 03 Feb 2009 01:19:54 +0000

The Japanese are among the healthiest, longest living people on earth, and they eat raw eggs all the time. In fact, many people eat them almost every day, mixed with fermented soybeans (natto). it is also a part of the popular dish called sukiyaki. I lived in Japan for 5 months, ate quite a few raw eggs, and nothing bad ever happened to me.

By: Sandie

Sandie — Mon, 02 Feb 2009 21:36:09 +0000

Sara – I’m with you on the avocados. I truly enjoy finding unusual recipes featuring the ingredients I love most (this recipe included).

Lorraine – Indulge that craving—avocado and lime bring out the best in each other!

Bette – Thanks for visiting! To both comments—I’m glad you liked this recipe, and so pleased to hear you tried it! I hope your Super Bowl guests enjoyed it’s freshness and flavor as much as you (and I) did!

Pigpigscorner – Try it! The lime makes all the difference and it’s so refreshing.

Lydia – Wish I could take credit for inventing the original recipe. As it is, I can only take credit for making the recipe as delicious as possible!

Noble Pig – Thank you, cool indeed (no pun intended). I love the twist too, it’s what makes this recipe so outstanding.

Grace – Isn’t that the best part—works with or without an ice cream maker?! Makes the recipe accessible for everyone

Gera – Hi, Gera! Thanks for visiting and leaving a comment. What a great recipe to discover Inn Cuisine on!

Marguerite – I hope you get to try it soon!

Sara – It is surprisingly delicious. Try it sometime—you’ll see!

Alice – I’m so glad you enjoyed this recipe (and I have to agree with you on the fabulous part). It is divine, isn’t it?! Unfortunately, pasteurized shell eggs aren’t accessible to shoppers in all parts of the country

Although I had included a link to Davidson’s (safeeggs.com) in this post (to help those in need find a store near them), it’s nice to have other means of pasteurizing your eggs (or using pasteurized dry egg white powder, etc) in case you need it. And I definitely concur—an ounce of precaution is worth a pound of cure. Thanks for your comment!