I haven't baked for a long time, and after I made my plum cake I unthinkingly
licked the batter off the spoon.

But then I automatically thought "I'm going to get salmonella, because
there's raw egg in the batter."

But I am still hale and hearty two days later.

Has anyone gotten sick from tasting raw cake batter?

On Saturday, June 28, 2014 8:18:30 AM UTC-7, wrote:

>
> Has anyone gotten sick from tasting raw cake batter?



no. I don't worry about salmonella.

Would love to taste your plum cake. Is it a layer cake or a loaf,....pan??

People do get sick from raw eggs, everybody knows that. But if you buy a brand name and make
sure they haven't expired,
you should be fine. But that isn't a 100% guarantee.

I have licked raw batter my whole long life, and the only food poisoning I have ever gotten has been
from old or poorly prepared chicken or beef.

Salmonella can come on anytime from 12 hours to three months, I THINK! You need to look it up
Because I am sure I am wrong. Salmonella can last for months/years in some cases. I knew an IRS agent
who got it from too-warm potato salad (company picnic) and he was still suffering 18 months later. He
was under a physician's care during this time, so it is a fact.

You pays yer money, you takes yer chance. More or less. ;-)). Don't worry about it.

N.

My mother and brother both got salmonella from improperly prepared food; hers was from eggs and his was from an outing to a restaurant. Both were years apart and neither one recovered and both instances lead to their deaths.

But I have licked spoons from cake batter all my life and never suffered any ill effects. And when eggs are on sale I will buy 5-10 dozen at a time and keep them refrigerated and use them until they are gone.

On Saturday, June 28, 2014 12:35:19 PM UTC-4, Nancy2 wrote:
> Salmonella can come on anytime from 12 hours to three months, I THINK! You need to look it up

According to the CDC and WebMD web sites it's 12 to 72 hours to develop symptoms. Though, the CDC says "most" develop symptoms in that timeframe. webMD does say symptoms can linger for months.

http://www.webmd.com/food-recipes/fo...topic-overview

Bill Ranck
Blacksburg, VA

On 2014-06-28 11:18 AM, wrote:
> I haven't baked for a long time, and after I made my plum cake I unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?
>


It's possible that someone may have got sick tasting raw cake batter. I
never have, and I have tasted a lot of things made with raw eggs,
including egg nog and tira misu.

On 6/28/2014 11:18 AM, wrote:
> I haven't baked for a long time, and after I made my plum cake I unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?
>
Probably every kid on the planet who ever asked their mother if they
could lick the spoon/beaters. They're all dead now, don'tcha know.

Jill

On Saturday, June 28, 2014 8:26:17 AM UTC-7, ImStillMags wrote:
> On Saturday, June 28, 2014 8:18:30 AM UTC-7, wrote:
> >
>
> > Has anyone gotten sick from tasting raw cake batter?
>
>
> no. I don't worry about salmonella.
>
> Would love to taste your plum cake. Is it a layer cake or a loaf,....pan??

It's like a coffee cake, baked in a 9 x 13 baking dish. My wife was making
a Hungarian dish from last October's Saveur. The plum cake recipe on
the same page caught my eye, and because we had everything but plums
I decided to make one.

On 6/28/2014 11:18 AM, wrote:
> I haven't baked for a long time, and after I made my plum cake I unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?
>

I used to bake cakes all the time when I used to decorate them. So much
so that I didn't lick the beaters every time, but I did sometimes.
Never once got sick.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 6/28/2014 1:42 PM, wrote:
>
> My mother and brother both got salmonella from improperly prepared
> food; hers was from eggs and his was from an outing to a restaurant.
> Both were years apart and neither one recovered and both instances
> lead to their deaths.
>
Oh my God, I'm so sorry to read this! What was the end result,
dehydration? That must have been a horrible death for both of them.

> But I have licked spoons from cake batter all my life and never
> suffered any ill effects. And when eggs are on sale I will buy 5-10
> dozen at a time and keep them refrigerated and use them until they
> are gone.
>


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

In article >,
wrote:

> I haven't baked for a long time, and after I made my plum cake I unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?

I have read that only about one egg in ten thousand presents a problem,
and even then only for immune-system impaired folks.

If anybody has better numbers, please speak up.

Isaac

On Saturday, June 28, 2014 5:42:25 PM UTC-5, Cheryl wrote:
>
> On 6/28/2014 1:42 PM, wrote:
>
> > My mother and brother both got salmonella from improperly prepared
> > food; hers was from eggs and his was from an outing to a restaurant.
> > Both were years apart and neither one recovered and both instances
> > lead to their deaths.
>
>
> Oh my God, I'm so sorry to read this! What was the end result,
> dehydration? That must have been a horrible death for both of them.
>
> ღ.¸¸.œ«*¨`*œ¶
>
> Cheryl
>
>
Dehydration and simply not getting any nutrition from what they were eating because of the constant diarrhea and vomiting. Both became weaker and weaker as the months passed and both suffered catastrophic strokes. My mother was in a nursing home and bed ridden and she was already in a weak condition but he was robust and healthy.

"jmcquown" wrote in message ...

On 6/28/2014 11:18 AM, wrote:
> I haven't baked for a long time, and after I made my plum cake I
> unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?
>
Probably every kid on the planet who ever asked their mother if they
could lick the spoon/beaters. They're all dead now, don'tcha know.

Jill

~~~~~~~
Somehow, I survived. We (my brother, sister and I) always argued about who
got to lick the beaters, the spoon, or the spatula. Of course, there really
were some salmonella cases a few years ago (mostly in the northeast, I
think), but it is rare.

MaryL

> wrote in message
...
>I haven't baked for a long time, and after I made my plum cake I
>unthinkingly
> licked the batter off the spoon.
>
> But then I automatically thought "I'm going to get salmonella, because
> there's raw egg in the batter."
>
> But I am still hale and hearty two days later.
>
> Has anyone gotten sick from tasting raw cake batter?

Not that I know of but it's not advised eat raw flour either. Could have
bug eggs.

"Nancy2" > wrote in message
...
> People do get sick from raw eggs, everybody knows that. But if you buy a
> brand name and make
> sure they haven't expired,
> you should be fine. But that isn't a 100% guarantee.
>
> I have licked raw batter my whole long life, and the only food poisoning I
> have ever gotten has been
> from old or poorly prepared chicken or beef.
>
> Salmonella can come on anytime from 12 hours to three months, I THINK!
> You need to look it up
> Because I am sure I am wrong. Salmonella can last for months/years in
> some cases. I knew an IRS agent
> who got it from too-warm potato salad (company picnic) and he was still
> suffering 18 months later. He
> was under a physician's care during this time, so it is a fact.
>
> You pays yer money, you takes yer chance. More or less. ;-)). Don't
> worry about it.
>
> N.

I got food poisoning once from salad.

> wrote in message
...
>
> My mother and brother both got salmonella from improperly prepared food;
> hers was from eggs and his was from an outing to a restaurant. Both were
> years apart and neither one recovered and both instances lead to their
> deaths.
>
> But I have licked spoons from cake batter all my life and never suffered
> any ill effects. And when eggs are on sale I will buy 5-10 dozen at a
> time and keep them refrigerated and use them until they are gone.

Good gravy! Eggs aren't expensive and they go on sale all the time. No
need to buy that many at once unless for some reason you are cooking for a
huge crowd.

On 6/29/2014 12:38 AM, MaryL wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 6/28/2014 11:18 AM, wrote:
>> I haven't baked for a long time, and after I made my plum cake I
>> unthinkingly
>> licked the batter off the spoon.
>>
>> But then I automatically thought "I'm going to get salmonella, because
>> there's raw egg in the batter."
>>
>> But I am still hale and hearty two days later.
>>
>> Has anyone gotten sick from tasting raw cake batter?
>>
> Probably every kid on the planet who ever asked their mother if they
> could lick the spoon/beaters. They're all dead now, don'tcha know.
>
> Jill
>
> ~~~~~~~
> Somehow, I survived. We (my brother, sister and I) always argued about
> who got to lick the beaters, the spoon, or the spatula. Of course,
> there really were some salmonella cases a few years ago (mostly in the
> northeast, I think), but it is rare.

I'd like to point out that there are a number of dishes that are made
with raw eggs, some salads for example and certain Korean foods and I've
not seen much mention of problems involved.


--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 6/29/2014 7:38 AM, James Silverton wrote:

>
> I'd like to point out that there are a number of dishes that are made
> with raw eggs, some salads for example and certain Korean foods and I've
> not seen much mention of problems involved.
>
>

I think they are banned from commercial places though. The government
wants you to heat everything to boiling it seems.

On Sat, 28 Jun 2014 08:18:30 -0700, spamtrap1888 wrote:


> Has anyone gotten sick from tasting raw cake batter?

Nobody is this family...

--
Cheers
Chatty Cathy

"James Silverton" wrote in message ...

On 6/29/2014 12:38 AM, MaryL wrote:
>
>
> "jmcquown" wrote in message ...
>
> On 6/28/2014 11:18 AM, wrote:
>> I haven't baked for a long time, and after I made my plum cake I
>> unthinkingly
>> licked the batter off the spoon.
>>
>> But then I automatically thought "I'm going to get salmonella, because
>> there's raw egg in the batter."
>>
>> But I am still hale and hearty two days later.
>>
>> Has anyone gotten sick from tasting raw cake batter?
>>
> Probably every kid on the planet who ever asked their mother if they
> could lick the spoon/beaters. They're all dead now, don'tcha know.
>
> Jill
>
> ~~~~~~~
> Somehow, I survived. We (my brother, sister and I) always argued about
> who got to lick the beaters, the spoon, or the spatula. Of course,
> there really were some salmonella cases a few years ago (mostly in the
> northeast, I think), but it is rare.

I'd like to point out that there are a number of dishes that are made
with raw eggs, some salads for example and certain Korean foods and I've
not seen much mention of problems involved.


--
Jim Silverton (Potomac, MD)

~~~~~~~~
I still eat a lot of eggs where the yolk is liquid (sunny-side-up fried
eggs, Eggs Benedict, etc.).

MaryL

isw wrote:
> In article >,
> wrote:
>
>> I haven't baked for a long time, and after I made my plum cake I unthinkingly
>> licked the batter off the spoon.
>>
>> But then I automatically thought "I'm going to get salmonella, because
>> there's raw egg in the batter."
>>
>> But I am still hale and hearty two days later.
>>
>> Has anyone gotten sick from tasting raw cake batter?
>
> I have read that only about one egg in ten thousand presents a problem,
> and even then only for immune-system impaired folks.
>
> If anybody has better numbers, please speak up.
>
> Isaac

the last time I checked, about 15 years ago, it was the same: 1 in 10,000

but things could have changed since then

On 6/29/2014 1:11 AM, Julie Bove wrote:
>
> > wrote in message
> ...
>>
>> My mother and brother both got salmonella from improperly prepared
>> food; hers was from eggs and his was from an outing to a restaurant.
>> Both were years apart and neither one recovered and both instances
>> lead to their deaths.
>>
>> But I have licked spoons from cake batter all my life and never
>> suffered any ill effects. And when eggs are on sale I will buy 5-10
>> dozen at a time and keep them refrigerated and use them until they are
>> gone.
>
> Good gravy! Eggs aren't expensive and they go on sale all the time. No
> need to buy that many at once unless for some reason you are cooking
> for a huge crowd.

That *is* a lot of eggs. Still, some people eat them every day. My SO
is like that. I have eggs occasionally for breakfast or dinner. I
certainly use them in cooking (meatloaf, salmon patties, etc). But a
dozen eggs last me a good long time.

Jill

On 6/29/2014 11:14 AM, barbie gee wrote:
>
>
> On Sat, 28 Jun 2014, Julie Bove wrote:
>
>>
>> > wrote in message
>> ...
>>> I haven't baked for a long time, and after I made my plum cake I
>>> unthinkingly
>>> licked the batter off the spoon.
>>>
>>> But then I automatically thought "I'm going to get salmonella, because
>>> there's raw egg in the batter."
>>>
>>> But I am still hale and hearty two days later.
>>>
>>> Has anyone gotten sick from tasting raw cake batter?
>>
>> Not that I know of but it's not advised eat raw flour either. Could
>> have bug eggs.
>
> It's not bug eggs that make raw flour inadvisable to eat.

The big question would be why would anyone *want* to eat raw flour?

Jill

On 2014-06-29 11:27 AM, jmcquown wrote:

>> Good gravy! Eggs aren't expensive and they go on sale all the time. No
>> need to buy that many at once unless for some reason you are cooking
>> for a huge crowd.
>
> That *is* a lot of eggs. Still, some people eat them every day. My SO
> is like that. I have eggs occasionally for breakfast or dinner. I
> certainly use them in cooking (meatloaf, salmon patties, etc). But a
> dozen eggs last me a good long time.
>

My wife has eggs almost every day. I usually only have one a week, my
Sunday brunch.

In article >,
says...
>
> On 6/29/2014 7:38 AM, James Silverton wrote:
>
> >
> > I'd like to point out that there are a number of dishes that are made
> > with raw eggs, some salads for example and certain Korean foods and I've
> > not seen much mention of problems involved.
> >
> >
>
> I think they are banned from commercial places though

You can't get steak tartare in a US restaurant?

Janet UK

..

In article >,
says...
>
> On 6/29/2014 11:14 AM, barbie gee wrote:
> >
> >
> > On Sat, 28 Jun 2014, Julie Bove wrote:
> >
> >>
> >> > wrote in message
> >> ...
> >>> I haven't baked for a long time, and after I made my plum cake I
> >>> unthinkingly
> >>> licked the batter off the spoon.
> >>>
> >>> But then I automatically thought "I'm going to get salmonella, because
> >>> there's raw egg in the batter."
> >>>
> >>> But I am still hale and hearty two days later.
> >>>
> >>> Has anyone gotten sick from tasting raw cake batter?
> >>
> >> Not that I know of but it's not advised eat raw flour either. Could
> >> have bug eggs.
> >
> > It's not bug eggs that make raw flour inadvisable to eat.
>
> The big question would be why would anyone *want* to eat raw flour?

When licking out the mix in the cake bowl, of course!

Janet UK

On 2014-06-29 1:33 PM, Janet wrote:
> In article >,
> says...
>>
>> On 6/29/2014 7:38 AM, James Silverton wrote:
>>
>>>
>>> I'd like to point out that there are a number of dishes that are made
>>> with raw eggs, some salads for example and certain Korean foods and I've
>>> not seen much mention of problems involved.
>>>
>>>
>>
>> I think they are banned from commercial places though
>
> You can't get steak tartare in a US restaurant?
>

You can get in in a restaurant in Canada, and carpaccio.

"Dave Smith" > wrote in message
...
> On 2014-06-29 1:33 PM, Janet wrote:
>> In article >,
>> says...
>>>
>>> On 6/29/2014 7:38 AM, James Silverton wrote:
>>>
>>>>
>>>> I'd like to point out that there are a number of dishes that are made
>>>> with raw eggs, some salads for example and certain Korean foods and
>>>> I've
>>>> not seen much mention of problems involved.
>>>>
>>>>
>>>
>>> I think they are banned from commercial places though
>>
>> You can't get steak tartare in a US restaurant?
>>
>
> You can get in in a restaurant in Canada, and carpaccio.

U.S. too. I also see warnings on menus about the dangers of raw or
undercooked eggs for certain menu items.

On Sunday, June 29, 2014 10:33:40 AM UTC-7, Janet wrote:
> In article >,
>
> says...
>
> > On 6/29/2014 7:38 AM, James Silverton wrote:
>
> > > I'd like to point out that there are a number of dishes that are made
> > > with raw eggs, some salads for example and certain Korean foods and I've
> > > not seen much mention of problems involved.
>
>
> > I think they are banned from commercial places though
>
>
>
> You can't get steak tartare in a US restaurant?
>

Last time I had it, it came with a quail's egg -- I kid you not.

On 6/29/2014 1:35 PM, Janet wrote:
> In article >,
> says...
>>
>> On 6/29/2014 11:14 AM, barbie gee wrote:
>>>
>>>
>>> On Sat, 28 Jun 2014, Julie Bove wrote:
>>>
>>>>
>>>> > wrote in message
>>>> ...
>>>>> I haven't baked for a long time, and after I made my plum cake I
>>>>> unthinkingly
>>>>> licked the batter off the spoon.
>>>>>
>>>>> But then I automatically thought "I'm going to get salmonella, because
>>>>> there's raw egg in the batter."
>>>>>
>>>>> But I am still hale and hearty two days later.
>>>>>
>>>>> Has anyone gotten sick from tasting raw cake batter?
>>>>
>>>> Not that I know of but it's not advised eat raw flour either. Could
>>>> have bug eggs.
>>>
>>> It's not bug eggs that make raw flour inadvisable to eat.
>>
>> The big question would be why would anyone *want* to eat raw flour?
>
> When licking out the mix in the cake bowl, of course!
>
> Janet UK
>
I misunderstood. The licking the batter thing makes perfect sense.
Just eating flour, nope. I already said I don't think there is any
reason to panic if someone licked cake batter off a spoon. Chances of
getting ill are very rare.

Jill

On 6/29/2014 1:33 PM, Janet wrote:
> In article >,
> says...
>>
>> On 6/29/2014 7:38 AM, James Silverton wrote:
>>
>>>
>>> I'd like to point out that there are a number of dishes that are made
>>> with raw eggs, some salads for example and certain Korean foods and I've
>>> not seen much mention of problems involved.
>>>
>>>
>>
>> I think they are banned from commercial places though
>
> You can't get steak tartare in a US restaurant?
>
> Janet UK
>
Oh, I'm sure you can get steak tartare in some restaurants in the US. I
have never looked for it. The idea of eating raw ground beef simply
doesn't appeal.

http://en.wikipedia.org/wiki/Steak_t...le:Tatar-1.jpg

No, thank you. Rare to medium rare with a sear, thanks, and even still
pink it needs to be hot throughout. Also hold the completely raw egg.

I like eggs over-easy; they still have a runny yolk. I like boiled eggs
with a still almost running yolk, too. That's different from just
cracking a raw egg on top of raw ground meat and calling it good.

Jill

Janet > wrote:
says...
>>James Silverton wrote:
>> >
>> > I'd like to point out that there are a number of dishes that are made
>> > with raw eggs, some salads for example and certain Korean foods and I've
>> > not seen much mention of problems involved.
>>
>> I think they are banned from commercial places though
>
> You can't get steak tartare in a US restaurant?

Those that feature it... I'd not order steak tartare at the local
greasy spoon... I consider all national chain restaurants greasy
spoons

On Sat, 28 Jun 2014 22:07:44 -0700, "Julie Bove"
> wrote:

>
> wrote in message
...
>>I haven't baked for a long time, and after I made my plum cake I
>>unthinkingly
>> licked the batter off the spoon.
>>
>> But then I automatically thought "I'm going to get salmonella, because
>> there's raw egg in the batter."
>>
>> But I am still hale and hearty two days later.
>>
>> Has anyone gotten sick from tasting raw cake batter?
>
>Not that I know of but it's not advised eat raw flour either. Could have
>bug eggs.

Most foods contain insect eggs, but stomach acid dispatches them.

On Sun, 29 Jun 2014 18:35:51 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 6/29/2014 11:14 AM, barbie gee wrote:
>> >
>> >
>> > On Sat, 28 Jun 2014, Julie Bove wrote:
>> >
>> >>
>> >> > wrote in message
>> >> ...
>> >>> I haven't baked for a long time, and after I made my plum cake I
>> >>> unthinkingly
>> >>> licked the batter off the spoon.
>> >>>
>> >>> But then I automatically thought "I'm going to get salmonella, because
>> >>> there's raw egg in the batter."
>> >>>
>> >>> But I am still hale and hearty two days later.
>> >>>
>> >>> Has anyone gotten sick from tasting raw cake batter?
>> >>
>> >> Not that I know of but it's not advised eat raw flour either. Could
>> >> have bug eggs.
>> >
>> > It's not bug eggs that make raw flour inadvisable to eat.
>>
>> The big question would be why would anyone *want* to eat raw flour?
>
> When licking out the mix in the cake bowl, of course!

Actually when baking a cake the flour it contains is not really
cooked, if the cake is moist it never reached a very high
temperature... the way most baked goods are presented today they're
actually raw... store baked muffins are still gummy.

On Sunday, June 29, 2014 5:09:37 PM UTC-4, Brooklyn1 wrote:
> On Sun, 29 Jun 2014 18:35:51 +0100, Janet > wrote:
>
>
>
> >In article >,
>
> >says...
>
> >>
>
> >> On 6/29/2014 11:14 AM, barbie gee wrote:
>
> >> >
>
> >> >
>
> >> > On Sat, 28 Jun 2014, Julie Bove wrote:
>
> >> >
>
> >> >>
>
> >> >> > wrote in message
>
> >> >> ...
>
> >> >>> I haven't baked for a long time, and after I made my plum cake I
>
> >> >>> unthinkingly
>
> >> >>> licked the batter off the spoon.
>
> >> >>>
>
> >> >>> But then I automatically thought "I'm going to get salmonella, because
>
> >> >>> there's raw egg in the batter."
>
> >> >>>
>
> >> >>> But I am still hale and hearty two days later.
>
> >> >>>
>
> >> >>> Has anyone gotten sick from tasting raw cake batter?
>
> >> >>
>
> >> >> Not that I know of but it's not advised eat raw flour either. Could
>
> >> >> have bug eggs.
>
> >> >
>
> >> > It's not bug eggs that make raw flour inadvisable to eat.
>
> >>
>
> >> The big question would be why would anyone *want* to eat raw flour?
>
> >
>
> > When licking out the mix in the cake bowl, of course!
>
>
>
> Actually when baking a cake the flour it contains is not really
>
> cooked, if the cake is moist it never reached a very high
>
> temperature... the way most baked goods are presented today they're
>
> actually raw... store baked muffins are still gummy.

God you're a half-wit.

On Sunday, June 29, 2014 12:11:08 AM UTC-5, Julie Bove wrote:
>
> > wrote in message
>
> > And when eggs are on sale I will buy 5-10 dozen at a
> > time and keep them refrigerated and use them until they are gone.
>
>
> Good gravy! Eggs aren't expensive and they go on sale all the time. No
> need to buy that many at once unless for some reason you are cooking for a
> huge crowd.
>
>
Posted by an idiot that doesn't know her ass from a hole in the ground and you can't even boil water without burning it.

No, eggs don't go on sale all the time and yes, they are expensive. I buy when on sale and they keep perfectly fine in the lower back portion of my refrigerator. What and when I buy is no business of yours, you addled headed fart.

On 6/29/2014 4:45 PM, wrote:
> On Sunday, June 29, 2014 12:11:08 AM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>>
>>> And when eggs are on sale I will buy 5-10 dozen at a
>>> time and keep them refrigerated and use them until they are gone.
>>
>>
>> Good gravy! Eggs aren't expensive and they go on sale all the time. No
>> need to buy that many at once unless for some reason you are cooking for a
>> huge crowd.
>>
>>

> Posted by an idiot that doesn't know her ass from a hole in the ground and you can't even boil water without burning it.
>
> No, eggs don't go on sale all the time and yes, they are expensive. I buy when on sale and they keep perfectly fine in the lower back portion of my refrigerator. What and when I buy is no business of yours, you addled headed fart.
>

The "addled headed fart" comment made me laugh... thanks, I needed that!

We have a secondary refrigerator just for things like this. We usually
buy the 18 eggs cartons when on sale. They keep a long time and Becca
says the older ones are easier to peel when making hard-boiled eggs.
Eggs are cheap protein and we use a lot of them.

Other things in the storage refrigerator... we buy gallon containers of
mayo, some salad dressings, pickles, relish, . It is a good place to
store sodas, butter, cheese, cream cheese, salsa and onions... all
things that we buy in bulk or in large containers.

George L

"jmcquown" > wrote in message
...
> On 6/29/2014 1:11 AM, Julie Bove wrote:
>>
>> > wrote in message
>> ...
>>>
>>> My mother and brother both got salmonella from improperly prepared
>>> food; hers was from eggs and his was from an outing to a restaurant.
>>> Both were years apart and neither one recovered and both instances
>>> lead to their deaths.
>>>
>>> But I have licked spoons from cake batter all my life and never
>>> suffered any ill effects. And when eggs are on sale I will buy 5-10
>>> dozen at a time and keep them refrigerated and use them until they are
>>> gone.
>>
>> Good gravy! Eggs aren't expensive and they go on sale all the time. No
>> need to buy that many at once unless for some reason you are cooking
>> for a huge crowd.
>
> That *is* a lot of eggs. Still, some people eat them every day. My SO is
> like that. I have eggs occasionally for breakfast or dinner. I certainly
> use them in cooking (meatloaf, salmon patties, etc). But a dozen eggs
> last me a good long time.

Yes, but I still see no reason to store that many. I might buy two dozen
when on sale but I don't need a whole shelf taken up by eggs.

> wrote in message
...
> On Sunday, June 29, 2014 12:11:08 AM UTC-5, Julie Bove wrote:
>>
>> > wrote in message
>>
>> > And when eggs are on sale I will buy 5-10 dozen at a
>> > time and keep them refrigerated and use them until they are gone.
>>
>>
>> Good gravy! Eggs aren't expensive and they go on sale all the time. No
>> need to buy that many at once unless for some reason you are cooking for
>> a
>> huge crowd.
>>
>>
> Posted by an idiot that doesn't know her ass from a hole in the ground and
> you can't even boil water without burning it.
>
> No, eggs don't go on sale all the time and yes, they are expensive. I buy
> when on sale and they keep perfectly fine in the lower back portion of my
> refrigerator. What and when I buy is no business of yours, you addled
> headed fart.

I'm a very good cook and IMO, eggs are not expensive at all. We often buy
them at Winco. And if you don't want to make things my business, don't post
about them here! ~ Isn't that what ya'll tell me?

I just went to Amazon Fresh. Eggs sell there for $2.37 per dozen to $5.46
per dozen. The more expensive ones are Stiebers Frarms, Organic Free Range
Large Brown. And yes, I know that eggs come in different grades. The $2.37
ones are Wilcox All Natural AA Large. I think I pay around $1.18 per dozen.
They're likely even cheaper at Costco but you do have to buy a lot there.

I do check my store ads. On any given week, somebody has eggs on sale.
Pity if that isn't the case in your area.

"James Silverton" > wrote in message
...
> On 6/29/2014 12:38 AM, MaryL wrote:
>>
>>
>> "jmcquown" wrote in message ...
>>
>> On 6/28/2014 11:18 AM, wrote:
>>> I haven't baked for a long time, and after I made my plum cake I
>>> unthinkingly
>>> licked the batter off the spoon.
>>>
>>> But then I automatically thought "I'm going to get salmonella, because
>>> there's raw egg in the batter."
>>>
>>> But I am still hale and hearty two days later.
>>>
>>> Has anyone gotten sick from tasting raw cake batter?
>>>
>> Probably every kid on the planet who ever asked their mother if they
>> could lick the spoon/beaters. They're all dead now, don'tcha know.
>>
>> Jill
>>
>> ~~~~~~~
>> Somehow, I survived. We (my brother, sister and I) always argued about
>> who got to lick the beaters, the spoon, or the spatula. Of course,
>> there really were some salmonella cases a few years ago (mostly in the
>> northeast, I think), but it is rare.
>
> I'd like to point out that there are a number of dishes that are made with
> raw eggs, some salads for example and certain Korean foods and I've not
> seen much mention of problems involved.

But pasteurized eggs are supposed to be used for those.