A Note of Caution

Some classic recipes call for uncooked eggs. Wherever possible, I have altered the recipe to cook the eggs to kill any harmful bacteria, but in a couple of cases, this wasn’t possible. Please keep the tips below in mind whenever cooking with eggs. None of them is a guarantee against ingesting salmonella, but they will reduce the risk.

Look closely at the expiration date on the carton and buy the freshest eggs. Store eggs in their carton in the coolest part of the refrigerator. Never store them in the egg holders on the door, as this is really one of the warmest places in the appliance. The carton helps keep out unwanted odors that can seep into the eggs through the porous shells. Never use cracked eggs. Wash your hands, utensils, and any work surface that may have come into contact with raw eggs with hot, soapy water and rinse well. Raw eggs should not be served to the very young, very old, or those whose immune systems are compromised. Electric Mixers Every serious baker really needs two electric mixers—one heavy-duty model and one handheld mixer.