FoodBanter.com - View Single Post - How much acid to cook/denature egg protein?

(Steve) wrote in message . com>...
> Hi,
>
> I see some recipes (key lime pie for example) that include egg but
> don't require cooking because the acid will 'cook' the egg. Are there
> any rules or guidelines about how much acid is required to safely cook
> the eggs and eliminate any danger of salmonella

Chefs and others can use pasteurized eggs - no danger of salmonella.
I wouldn't trust an "acid" to "cook" the egg, but I suppose it's
possible.

N.