When you think about it, there are tons of holiday recipes that call for eggs. Cookie dough. Eggnog. Custard. Salad dressings. The list goes on and on. Rather than risk salmonella or other foodborne-related illness due to cross-contamination, you and your guests can now have Safe Eggs.
Davidson's Safest Choice Eggs are pasteurized in the shell to ensure they are safer than the average egg. Safe Eggs have the same nutritional content, same look and same great taste as a regular shell egg - but without the peril of Salmonella, Avian Influenza or other harmful bacteria and viruses! You can use Safe Eggs in all of your dishes, even those that call for raw or undercooked eggs. They are all-natural, kosher and vegetarian so they will accommodate just about any diet. Poached eggs, anyone?
Safe Eggs are perfect for those with a weakened immune system, who may be more susceptible to illness. This includes pregnant women, young children, adults over 50 and those with immunological disorders or diseases. Preggos, you can now eat that raw cookie dough without the guilt and fear!
I have not yet tried Safest Choice Eggs but I love the concept and hope to come across it the next time I take a trip to the grocery store.
For more information about Safe Eggs and some exquisite holiday recipes, be sure to visit the Davidson's website. Check out these two dessert recipes I gathered:
Ginger Crème Brûlée
Makes 8 servings
Unsalted butter
1 ½ cups heavy cream
9 Davidson’s Safest Choice™ Pasteurized Shell Egg yolks
4 or 5 slices of fresh ginger, peeled and
⅓ cup plus 8 tbsp. sugar
Blanched in boiling water for 30 seconds
1. Lightly butter 8 5-inch heatproof ramekins (little soufflé dishes).
2. Fill a large bowl with ice cubes. Set aside.
3. In a medium heatproof bowl, whisk together the egg yolks and ⅓ cup of sugar. Set
aside.
4. In a heavy medium saucepan, combine the cream and the ginger. Bring just to a boil
over low heat.
5. Place the bowl with the egg yolks over a pan of simmering water and continue to whisk
vigorously until the mixture becomes a very pale yellow and feels hot to the touch.
6. Remove the bowl from the heat and whisk in the boiling cream. Transfer the bowl back
over the saucepan, but do not turn on the heat. Whisk the mixture occasionally until it
thickens, 5 to 10 minutes.
7. When the mixture thickens, place the bowl in the larger bowl filled with ice cubes. Whisk
occasionally until cool. Strain into a clean bowl.
8. Spoon the custard into the prepared ramekins and refrigerate, covered, until firm, about
2 hours.
9. When ready to serve, sprinkle 1 tablespoon sugar evenly over the top of each serving
and caramelize with a propane torch or set under a broiler until the sugar browns.
(c) www.safeeggs.com
Chocolate Peppermint Pie
Makes 8 servings
1 (9-inch) pie crust
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
3/4 cup sugar
3 Davidson’s Safest Choice® pasteurized shell eggs
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled
Pie Crust: Preheat oven to 400 degrees. Place or press prepared dough into 9-inch pie pan. Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to wire rack; cool completely.
Filling: In bowl, beat together butter, cream cheese and sugar.
Combine eggs and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in small bowl. Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.
Return reserved butter mixture to bowl, add cooled semi-sweet chocolate; beat well. Spread over white chocolate layer. Refrigerate at least 2 hours.
(c) www.safeeggs.com
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Disclaimer: I was contacted to write about Safe Eggs by Ryan at American Pop Digital. I did not receive a product to review nor was I compensated in any way for this post.
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