Frozen eggs well bobby flay uses them?

Question

I just answered someone s question on frozen eggs and i was reading the comments left its dangerous etc.

If its dangerous why does bobby flay use frozen egg yolksfor ice cream?because it makes the ice cream so much creamy but why would he do it if it dangerous..as people on here state?

Answer 1

typically, frozen egg is not any more *dangerous* than fresh eggs.  It carries a little risk for harboring bacteria.   If the eggs were very fresh and properly kept before being frozen, it really is NOT dangerous.  and that's why people use them.

Answer 2

The frozen eggs he used were pasteurized and are quite common in commercial and other ice cream making places, they are cleaner and can be used for a cooked dish with out boiling or reaching a certain temp.

I have used them for ice creams, quiches, mayonnaise in some country were I was a chef, plus there generally only yolks no whites so there is not need to strain the mix not white bits in the custard, and it makes a richer ice cream.

Answer 3

I know you can freeze eggs and if done right it is not dangerous.  It seems that a lot of people in general have a fear of raw eggs.  I know of only two restaurants in my area that will prepare customers a Ramos Fizz cocktail because the recipe calls for a raw egg.

FREEZING EGGS If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.

WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.

YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help r****d this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).

WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.

HARD-COOKED Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

To use frozen eggs... Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.

Substitute 2 tablespoons thawed egg white for 1 Large fresh white.

Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.

Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.

Use thawed frozen eggs only in dishes that are thoroughly cooked.