Instructions: Theres a giant IF with using frozen eggs and it has several parts. You may use a frozen egg raw or nearly raw or quick-cooked just enough to set it if you can vouch for its having been (1)taken newly laid from the nest,

(2)perfectly sound and unblemished, (3)properly refrigerated immediately, and kept in this careful cold storage only a short time before use,

(4)thoroughly washed and dried before being cracked open, and thereafter

(5)handled with scrupulous cleanliness and dispatch. Otherwise frozen eggs should be used only in long-cooked or long-baked foods. The reason is simple. Uncooked eggs are possibly the favorite growing medium of Salmonella, which cause severe but usually short-term gastrointestinal illness in the person who eats them. And freezing does not destroy bacteria, it merely slows their growth to a halt. So if they have entered a nest-cracked egg or have been transferred inside from an uncleansed shell when the egg was opened, they will multiply if the eggs are thawed at room temperature or warmer; and they will not be destroyed by heat low and brief enough merely to set eggs delicately. BE CAUTIOUS, THEREFORE, OF USING DEFROSTED EGGS IN mayonnaise, Hollandaise sauce and its cousins, stirred (or so-called "boiled" custard that of course is not really boiled), quick-scrambled eggs or omelets. You must satisfy all the safe-guards above before you make chocolate mousse or the old-fashioned

"snow" puddings. Instead, think of thawing your eggs to use for fancy cakes or breads, or for any dessert like Indian Pudding or rice pudding.

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