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Raw eggs in a milkshake? Really?

Summerly2Summerly2
in Eco-Friendly Family

So last weekend I picked 2 gallons of strawberries to freeze and now I'm on the lookout for yummy recipes. I found this one for a strawberry milkshake, but she calls for 2 (farm fresh, free range) eggs and that skeeves me out for some reason. Am I right to be icked out by this? In the comments she claims it's fine as long as they're farm fresh (which ours are, but still...) Ever heard of this?

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Re: Raw eggs in a milkshake? Really?

  • clayswifeclayswife
    I wouldn't eat any egg raw, farm fresh or otherwise.  I've never heard of there being a lower risk of salmonella from farm fresh eggs, but I've never researched it either.
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  • triumphantreturnofplanningbugtriumphantreturnofplanningbug
    How old is the recipe? When my mom was underweight as a teenager, her doctor's official medical advice was to drink a milkshake with two raw eggs in it each day. So it could just be an older idea, updated to specify that they need to be a certain sort of egg for safety.
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  • Temp76535187505890Temp76535187505890
    A lot of old-fashion homemade ice cream recipes use eggs.  Which never, obviously, get cooked but rather just frozen (some recipes you cook before you freeze though).  I think that's the recipe my Dad used forever and a day making ice cream while I was growing up. 
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  • AlishaRichelleAlishaRichelle
    My mom used to put raw eggs in milkshakes growing up... but she also was the mom who would make a giant batch of cookie dough for a slumber party, stick 8 spoons in it and let us go to town on it.
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  • kdellokdello member
    My grandma was the queen of sneaking healthy things in tasty kid's foods (zucchini muffins anyone?). She used to make me what she told me were chocolate milkshakes, and it turned out to be instant breakfast, frozen yogurt and two raw eggs in the blender. ugh, it freaks me out now, but I guzzled them down back then!
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  • HippinskiHippinski

    The risk of salmonella is something like 1:10,000 eggs and if you know the source of your eggs (clean) it should be fine.  I've also read that the bacteria is only on the outside of the eggshell (I could be wrong but I know I read it somewhere) so you could also wash the eggs before cracking them.

    That said, we use fresh raw eggs for some recipes and have never had a problem.  You can also get pastuerized (sp) eggs and use those instead.

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