sheryl Posted February 1, 2017 Share Posted February 1, 2017 Are there any "real" Chefs on this forum? In any event, I have some French Silk Pie recipes that call for "raw" eggs. It obviously does not require baking but the pie will be "set" in a frig. Doesn't this throw "not to eat raw eggs" in to my face? LOL! Advice? Thanks! Quote Link to comment Share on other sites More sharing options...
MrsMommy Posted February 1, 2017 Share Posted February 1, 2017 It has always been my understanding that the amount of beating that goes into making a French Silk pie negates the concern about raw eggs. Except, I suppose, for your basic warnings about people with compromised immune systems and babies, etc. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted February 1, 2017 Share Posted February 1, 2017 I do it. OMGosh, it's so good. I use very fresh organic eggs from pastured hens--from my CSA when they are available, and from Whole Paycheck otherwise. And I warn people so they are giving informed consent. And then they eat it and love it and don't get sick. 2 Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted February 1, 2017 Share Posted February 1, 2017 I have always made one of the baked French silk pie recipes due to the salmonella risk. There are a number of good versions out there. Quote Link to comment Share on other sites More sharing options...
Annie G Posted February 2, 2017 Share Posted February 2, 2017 I've eaten French Silk with raw eggs for going on 50 years now and haven't ever been sick from it. It's so good that I'm willing to take the risk. I never even knew there was a baked version. 3 Quote Link to comment Share on other sites More sharing options...
kiana Posted February 2, 2017 Share Posted February 2, 2017 If you really want to be 100% sure, you can buy pasteurized eggs. But personally, I'd make it as-is and and just put a 'made with raw eggs' sign on it. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 2, 2017 Share Posted February 2, 2017 There is always a very slight risk, but really really really slight. Not worth worrying about. Quote Link to comment Share on other sites More sharing options...
sheryl Posted February 2, 2017 Author Share Posted February 2, 2017 OK, thanks y'all. I'm ready to try this recipe tomorrow! :) 2 Quote Link to comment Share on other sites More sharing options...
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