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Originally Posted by Tonyfish141
If you seperate them with the egg shell, wouldn't cooking them kill all bacteria? I'm pretty sure stoves go higher then 140 degrees. I think it was more for whipping the egg whites to make cream and stuff.
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This is a very good point. Urban?
I think you don't want to get samonella from brownie mix/cookie mix or from drinking them raw. If you cook them, say, in an egg white omlette you should kill all the bacteria, correct?