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I am immunocompromised.

Is this safe to eat? https://emalm.com/?v=Fn4vm

Look at its texture. I DON'T KNOW IF IT IS RAW OR COOKED.

What it is: 5 organic medium egg yolks + 80g organic cow butter. Stirred on LOWEST heat.

user97054
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  • Welcome to SA! I'm afraid we're going to need more than a 17s video to give you any advice on whether eggs are sufficiently cooked. Maybe an actual recipe? – FuzzyChef Dec 26 '21 at 00:01
  • @FuzzyChef Thanks. Here's the actual recipe. I put ghee and yolks (both from the fridge) in the pan. On lowest heat, I keep stirring. That's all. After maybe 5 minutes, ghee stops being solid. After maybe 10 minutes, the mixture thickens as you can see in the picture – user97054 Dec 26 '21 at 07:09
  • You should actually add that recipe to the question, which will let folks help you. – FuzzyChef Dec 27 '21 at 05:04
  • Hi, you seem to not know how food safety works. "Is it safe" is a short way of asking "can I prove that it fulfills all the conditions set by a food safety authority". If you cannot prove it, it is automatically unsafe. You already said that you don't know whether it is cooked - this already means that it is unsafe. It can only be safe if you *know* enough about it to prove that it is safe. We are closing as a duplicate of the temperature question because in theory, if it were safe, you would have found that out by proving that it reached the required temperature. – rumtscho Dec 27 '21 at 10:12

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The sauce you are making is essentially Hollandaise Sauce; you're mixing eggs with warm, clarified butter until they emulsify.

If you are immunocompromised in a way that makes foodborne pathogens super-risky, then you are right to be cautious. Eggs in hollandaise are not fully cooked, and it is difficult to hit the exact temperature (62C/145F) where the sauce is too hot for bacteria but not hot enough to curdle and break the sauce.

As such, you might want to consider making your sauce with pastuerized eggs.

FuzzyChef
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