Cooking with Raw Eggs

Cooking with Raw Eggs

Posted by Chickenstricken on Nov 26th 2019

Raw eggs and cooking – can you use your backyard chickens eggs in raw recipes?

It is widely known that the consumption of raw eggs can bear health risks, such as contracting salmonella or food poisoning.

The US Department of Agriculture (USDA) considers the consumption of raw eggs safe if they have been pasteurized.

If you keep backyard chickens, one of the benefits are delicious, super fresh eggs. But unless you happen to have a $600 + Pasteurizer at hand, they hardly are FDA approved. What’s a Chicken Fanatic to do?

Well, I guess it is simply a matter of choice and your own judgement if you think your eggs are clean and safe enough to be used in raw recipes. Me, having been feeding my dogs raw meat for decades without ever having a problem, I simply wash my eggs and enjoy them. I know my Chickens, how clean or dirty my coops are, how long the eggs have been laying outside, how they were washed – heck, most of the time I even know what the Chicken that laid the egg ate the day before. So, I just go with it and use my eggs in all sorts of recipes, lick the raw chocolate dough off the spoon and move on with life. Yum !

Don’t get me wrong, there is always a risk for Salmonella or other bacteria. However, if you simply check your eggs thoroughly, discard any that have even the slightest crack in the shell, wash them well and immediately refrigerate them, your eggs should be just as safe to consume as any store bought one. Except they will taste much, much better!

To get you thinking about some more unusual recipes that use eggs here are some of my personal favorites:

Try Aoli

Aoli, or otherwise pronounced Aïoli, means “garlic and oil” in Catalan. It is a traditional Mediterranean sauce made with raw egg, garlic and olive oil. Other spices can be added according to taste. It makes for a fantastic dip or spread, or can be used like a mayonnaise.

Ingredients: 300 ml oil (sunflower, raps, grape or other. Olive oil can make the aoli bitter, make sure it is only high quality cold pressed olive oil if using)
1 whole raw egg
1 tsp mustard
Salt and Pepper to taste
Lemon juice
2-6 garlic cloves

Make sure that you use all the oil or the Aoli will not have a firm consistency.
Use a high walled, small bowl. Put all ingredients except the oil in the container. Start mixing with a hand blender until thoroughly mixed, then start to slowly add in the oil. Continue until the Aoli has a creamy consistency. Serve at room temperature. Try it with some paprika, chives or Lime Juice.

Classic White Coconut Smoothie
If you are familiar with Green Smoothies, then you know of their fantastic health benefits. In White Smoothies, raw, saturated fats are the main ingredient, in order to satisfy hunger and the natural sweet tooth. Sources of these raw fats can be coconut oil, avocado or other vegan oils combined with raw eggs for protein. This White Smoothie is delectably delicious.

3 tbs coconut mousse 2 raw eggs 1 pear ½ to 1 banana according to taste 2 dates Flax or hemp seeds to taste if desired Approx. 150 ml water

Add all ingredients to blender and mix until desired consistency.

Molten Chocolate Cake

Unsweetened baking cocoa
6 oz baking chocolate, semi-sweet, chopped
½ cup plus 2 tbsp. butter
3 large eggs plus 3 egg yolks
1 ½ cups powdered sugar
½ cup all purpose flour

Heat oven to 450 degrees Fahrenheit. Grease six 6 oz custard cups thoroughly, dust with cocoa powder. In a 2 quart saucepan, melt the chocolate and butter slowly over low heat, stirring consistently. Cool mixture slightly.

In a large mixing bowl, beat the eggs and egg yolk until well blended. Beat in the powdered sugar, then beat in the melted chocolate mixture. Last beat in the flour. Now divide the batter evenly amount the custard cups. Place them on a large cookie sheet with sides.

Bake 12 to 14 minutes until the sides are set firm yet the centers are still soft (the tops will be puffed up and cracked). Let cool for 3 minutes. Run a small knife or metal spatula along the sides of the cakes to loosen. Quickly place a heatproof serving plate upside down over each custard cup, then turn the plate and cup over to release custard onto the serving plate. Remove cup form. Sprinkle the cake with powdered sugar, garnish with fruit if desired. Serve warm.

Egg Casserole (not just for breakfast!)

4 slices of turkey bacon, cut up into small cubes
Approx.½ lb chip dried beef, shredded into small pieces
1 can of mushrooms (or use fresh ones, about 1 ½ cups)
½ cup butter
1 qt. milk
½ can flour

Start by sautéing the bacon, remove from pan. Add the beef, the mushrooms and the butter to the pan, slowly melting the butter. Once all butter is melted slowly start sprinkling the flour over the beef. Slowly add the milk while stirring until the mixture thickens. Add the bacon back in the mixture, set aside.

Crack 16 eggs in a bowl, add about ¾ tsp salt and 1 cup evaporated milk. Beat until nice and creamy. Melt approx. ¼ cup butter in a large pan. Add the eggs and cook until scrambled softly.

Grease a large casserole dish and add half of the beef and bacon mixture. Pour the egg mixture over top, then top with the remaining beef mixture. Cover with foil and bake at 275 degrees for one hour. Enjoy with some fresh homemade bread.

This casserole freezes well, but I seriously doubt you will have any left.