[Aiden]

Hello,

I am trying to make a no-bake Soufflé. I have seen a few recipes that call for the custard to be made first (which includes some gelatine), whilst the custard cools to room temp, you whip the eggs whites until soft peaks and then fold it into the cooled custard. After-which you let it set in the fridge.

I am little confused I always thought that whipped egg whites need to be baked or heated/tempered to make it safe to eat (for example in Italian meringue buttercream you add hot sugar syrup to your egg whites)

Is it safe to eat uncooked whipped egg whites? Or does it depend on whether the eggs or egg whites (i.e. bought in a carton already separated) are pasteurized?

I would appreciate any advice,
Aiden

 

[brianshaw]

Is Eating Raw Eggs Safe?

Tempted to take a bite of that raw cookie dough or lick the spatula after mixing up a batch of brownies? Experts say it’s not a good idea to consume raw eggs. Here’s why.

health.clevelandclinic.org

 

[chefross]

I would choose whipped cream as the lightener for Souffle's

 

[ItsMeAgain]

salmonella is the issue.

pasteurized egg products are safe "uncooked/raw"
some European countries vaccinate the chickens against salmonella and have exceeding few cases in humans.
other countries, , , , not so much.

you'll find internet directions on "home pasteurizing eggs" - extremely unreliable - best not to try.
either get properly pasteurized eggs / egg products, or go with the baked version.

temperature to kill salmonella: 10 minute sustained 131'F / 55'C

 

[EdwardGuerra]

Whipped egg whites are safe to eat when uncooked, provided that you use pasteurized eggs or pasteurized egg whites. Pasteurization eliminates the risk of harmful bacteria such as Salmonella. When using pasteurized egg products, you can safely incorporate uncooked whipped egg whites into recipes such as your no-bake soufflé, without concerns about food safety.

 

[brianshaw]

… and forgive me for asking, but I’ve looked at those recipes and asked “why?”. Is the product really good? I’d probably opt for a Bavarian cream situation instead. I’m just asking, not being intentionally judgmental… especially since I do a couple of different baked savory “cheats soufflé” and like it.

 

[Aiden]

… and forgive me for asking, but I’ve looked at those recipes and asked “why?”. Is the product really good? I’d probably opt for a Bavarian cream situation instead. I’m just asking, not being intentionally judgmental… especially since I do a couple of different baked savory “cheats soufflé” and like it.

No worries, I was just curious I hadn't seen a no-bake recipe before! The Bavarian Cream sounds like a really nice option

 

[inflavourexpo]

Hello Aiden, whipped egg whites in a no-bake Soufflé can be safe to eat if you use pasteurized egg whites from a reliable source. Pasteurization eliminates the risk of salmonella, making them suitable for uncooked dishes. Just ensure the egg whites you use are pasteurized for safety.