RECIPE: uncooked eggs in Banana Split Cake

gail98580June 23, 2003

Hi. Dug up a recipe for Banana Split Cake that a friend made years ago and was great!! One of the layers consists of 2 cups powdered sugar, 1 cup butter and 2 eggs, beaten for 20 minutes - but NOT cooked. I also found the same recipe with the uncooked eggs in 3 other cookbooks. Is this safe????? Thank you in advance for any help. I would like to make this over the 4th. Gail

Thank you for reporting this comment. Undo
becky_ca

The official word is that eating uncooked eggs could potentially be unsafe because of salmonella contamination. The ones most at risk are infants, small children, the elderly, pregnant women and anybody with a compromised immune system (cancer patients, etc).

I took a Sanitation & Safety class as part of my coursework last fall, and did enough reading that I personally won't risk it for myself or anyone else. The end results can be just too devastating.

I have read that pasteurized eggs are now available in the shell, and those ARE safe to eat uncooked, as they've been heated to 160F to kill any harmful bacteria. I haven't seen any in our stores here, but you might be able to find them. And sometimes the "Eggbeaters" type products can be used instead, too.

Becky
Windsor, CA

    Bookmark   June 23, 2003 at 8:30PM
Thank you for reporting this comment. Undo
mrsjjb

Gail,
Only goodness knows if you're still aroung to read this, but we've been making (and enjoying every bite of) Banana Split Cakes in my family for at least a decade. None of us has ever become ill from eating it (even over-indulging doesn't seem to cause any problems).

It is a delicious cake - especially if you make it and let it chill at least 8-12 hours before you plan to serve it!
KellyB.

    Bookmark   August 18, 2006 at 2:59PM
Thank you for reporting this comment. Undo
ginger_st_thomas

A friend got salmonella from uncooked eggs in a recipe. It's not worth the risk. You can use egg substitutes.

    Bookmark   August 19, 2006 at 6:43AM
Thank you for reporting this comment. Undo
lindac

You can minimize the risk by using only very fresh eggs ( the bacteria grows in eggs over time) and by only using eggs that you know have been refrigerated promptly and kept refrigerated ( some stores sell eggs on racks in an unrefrigeratedc ase).
You don't eliminate the risk, but you can make it very small. It has been estimated that in the area of the country where eggs carrying the organism are most prevalent it is estimated that one in 10,000 eggs are infected....fewer in other parts of the country. And of course cooking destroys the organisms. And eggs that have been always refrigerated are lass of a risk.
You weigh the odds.....I eat hollendaise a couple of times a year....can't stand not to!..
But I know there are chances of contracting salmomella....but likely less a risk than catching flu or pneumonia on a flight to Arizona in January...or waiting in the dr's office to have a cut finger looked at in Februrary.
Linda C

    Bookmark   August 20, 2006 at 9:08PM
Thank you for reporting this comment. Undo
ginger_st_thomas

Fresh eggs can carry salmonella.

Here is a link that might be useful: Kansas State Nutrition Study

    Bookmark   August 21, 2006 at 5:40AM
Thank you for reporting this comment. Undo
Marigene

I can't imagine any store in this day and age that would sell unrefrigerated eggs or anyone dumb enough to buy them. They may advertise them as fresh but who knows how old they are. That is just being flat out negligent and waiting for a lawsuit to be slapped on them. Glad they are in your area and not mine. I will stick to the pasteurized eggs for anything that is going to be ingested uncooked.

    Bookmark   August 21, 2006 at 9:07AM
Thank you for reporting this comment. Undo
oltimetv

I got sick on the uncooked eggs in a Banana Split Cake about 30 years ago. Use pasturized eggs in recipes when the eggs are uncooked.

    Bookmark   June 11, 2008 at 10:14AM
Thank you for reporting this comment. Undo
diggerb2

you can buy both pastuerized eggs in the shell. or you can buy liquid pastuerized eggs in a carton. check where the egg beaters are for the liquid eggs. you'll have to look for in the shell eggs with the rest of the eggs. the in the shell eggs are $$$$.
If you have a restaurant supply store near you, check there for the liquid type eggs. they usually come packed in 1 qt containers. if they are frozen, they can be partially thawed, divided and refrozen or use them to make scrabled eggs that week for breakfast.

diggerb

    Bookmark   June 27, 2008 at 5:24PM
Sign Up to comment
More Discussions
RECIPE: Rhubarb/strawberry jello crunch
I lost my recipe for this dessert. I know you make...
deb_pa
LOOKING for: Looking for white soft cookie
In the olden days I used to make a soft white cookie...
Imhappy&Iknowit IOWA zone 6b
RECIPE: Meringue Pie Failure
Calling for all meringue pie topping pros!! I made...
silverado2312
RECIPE: Lost Cookie Recipe
I'm looking for a cookie recipe I use to make. I can't...
darrah
pistachio gelato
Hi, I got David Lebowitz's ice cream book and made...
alexh1000
Sponsored Products
Pink School Days Personalized Notepad
$16.99 | zulily
Carbon Steel Wok
$29.99 | zulily
All-Clad Classic Round Waffle Maker - 99012GT
$129.99 | Hayneedle
Chef'n 'Buttercup' Butter Maker
Overstock.com
Calphalon Simply Nonstick 12 in. Jumbo Fryer with Cover - SA1612HP
$49.99 | Hayneedle
Rachael Ray Serveware Sittin' Pretty Egg Tray - Orange Multicolor - 53104
$16.99 | Hayneedle
© 2015 Houzz Inc. Houzz® The new way to design your home™