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Use safe egg recipes
Egg mixtures are safe if they reach 160 °F, so homemade ice cream and eggnog can be made safely from a cooked egg-milk mixture. Heat it gently and use a food thermometer.
Dry meringue shells are safe. So are divinity candy and 7-minute frosting, made by combining hot sugar syrup with beaten egg whites. Avoid icing recipes using uncooked eggs or egg whites.
Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. Chiffon pies and fruit whips made with raw, beaten egg whites cannot be guaranteed to be safe. Instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
To determine doneness in egg dishes such as quiche and casseroles, the center of the mixture should reach 160 °F when measured with a food thermometer.
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