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Egg mixtures are safe if they reach 160° F, so homemade ice cream and eggnog can be made safely from a cooked base. Heat the egg-milk mixture gently, Use a food thermometer to check the temperature or use a metal spoon (the mixture should coat the spoon). If in-shell pasteurized eggs are available, they can be used safely in recipes that won't be cooked. Dry meringue shells are safe. So are divinity candy and 7-minute frosting, made by combining hot sugar syrup with beaten 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 safe. Substitute whipped cream or whipped topping. To make key lime pie safely, heat the lime (or lemon) juice with the raw egg yolks in a pan on the stove, stirring constantly, until the mixture reaches 160° F. Then combine it with the sweetened condensed milk and pour it into a baked pie crust. Cook egg dishes such as quich and casseroles to 160° F as measured
with a food thermomter.
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