But, if you're asking if raw eggs are safe to use, the answer is "yes as long as you're using pasteurized eggs." Safest Choice Eggs are pasteurized in their shells using a warm water bath which eliminates the risk of salmonella. A red circle "P" stamped on the eggs lets you know they are safe.
Simple, sensational cocktails
Eggnog is a must-have for the season, and most everyone agrees that homemade tastes best. So start with the basics to make a perfect Shaken Eggnog Cocktail. A whole egg, cream, brandy or bourbon, some simple syrup and you're on your way to cocktail bliss. Sprinkle with pumpkin pie spice and it's time for a toast with this creamy, slightly spicy take on eggnog.
As a nod to another seasonal favorite, the cranberry, a Cranberry Fizz is just what the mixologist ordered. It's an ethereal combination of orange liqueur, vodka and cranberry juice, accented with hints of lime and bitters. Add an egg white and give it a few shakes; the egg white provides a layer of foamy, frothy fizz. Egg whites have been used to give a "fizz" to cocktails since the late 1800s, so clink your glasses together to celebrate this tradition, which can be enjoyed once again, thanks to pasteurized eggs.
Cocktails - and morePasteurized eggs aren't just for cocktails. To insure safety, they should be used to make any recipe that calls for raw or gently cooked eggs - such as mayonnaise, chocolate mousse, Caesar salad dressing, sunny-side-up and poached eggs.
So, cheers to happy sipping and remember: pasteurized = peace of mind.
For recipes and more, please visit www.safeeggs.com.
- 1 1/2 ounces orange liqueur
- 1 1/2 ounces vodka
- 3/4 cup cranberry juice
- 1 teaspoon fresh lime juice
- 1 Safest Choice Pasteurized Egg white, slightly beaten
- Dash citrus bitters
- Place orange liqueur, vodka, cranberry juice, lime juice, egg white, dash of bitters and ice in cocktail shaker. Shake until ingredients are blended. Pour into 2 glasses rimmed with sugar, if desired.
- To add sugar rim to glasses, dip rim of glass into citrus juice (orange, lemon or lime) then into shallow layer of colored sugars. Allow to dry.
ServesMakes 2 servings
Notes, Tips & SuggestionsNote: Recipe may be doubled.
- 1/4 cup heavy cream
- 2 tablespoons milk
- 1-1/2 ounces brandy, bourbon or dark rum
- 1-12 tablespoons simple syrup or agave nectar (see note)
- 1 Safest Choice Pasteurized Egg, slightly beaten
- 1/2 teaspoon vanilla extract
- Pumpkin pie spice
cream, milk, brandy, simple syrup, egg, vanilla and ice in cocktail
shaker. Shake until well blended. Pour into 2 glasses rimmed with
pumpkin pie spice, if desired. Dust with additional pumpkin pie spice.
ServesMakes 2 servings
Notes, Tips & SuggestionsNote: Simple syrup can be purchased in beverage section of some supermarkets or specialty stores. To prepare at home, combine equal parts water and sugar in saucepan. Bring to boil and cook until sugar dissolves; cool. Store in refrigerator. To add pumpkin pie spice rim to glasses, dip rim of glass into simple syrup or agave, then into shallow layer of pumpkin pie spice. Allow to dry.
|SOURCE:||Safest Choice Pasteurized Shell Eggs|