Using raw eggs in deserts

Please can anyone tell me if it is safe using raw egg yolks in cheesecake recipes which are not cooked ?

 

British-produced eggs are once more fine for most people to eat raw, though with some exceptions according to the NHS:

Because of improved food safety controls in recent years, infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice.


But these groups of people should still avoid raw or lightly cooked eggs that are:

• not British Lion stamped
• not hen eggs (e.g. duck or quail eggs)
• from outside the UK

They should have these eggs cooked through until the white and yolk are solid, because they are more vulnerable to infection and likely to have more serious symptoms of food poisoning.


People who have a severely weakened immune system and who are on a medically supervised diet prescribed by health professionals should cook all eggs thoroughly, even eggs that have the Red Lion stamp.

 

People do, but I personally couldn't....just the thought...

 

Thanks Clare this recipe has six egg yolks so I'm still a bit undecided .
is Tiger a silver brindle?

 

Do a nice shakshuka instead.

 

Just because it has the Lion Quality or farm assuranced doesn't mean that someone in the food chain hasn't broken any laws/rules and let stuff in, trust your senses, sometime's things get through that shouldn't

 

I'd put confidence in my hens' eggs over bought ones, any day! I know what the girls have eaten, that they've not been stuffed with chemicals and that the eggs have been correctly stored.
There are plenty of ways to test whether a bought egg is fresh, though...How to tell if an egg is fresh.
As long as it's fresh, and there are no known allergies, there's no reason to avoid using them raw in recipes.

 

Just checking back in to say yes Tiger is a silver brindle, @Purple Streaks!

 

I can just feel his soft velvety coat , he is a beautiful dog Clare.

 

Had to look it up shakshuka. Omelettes are easy and as many eggs as you like.

 

I use raw eggs in uncooked recipes. Especially chocolate mousse and cheesecake and of course mayo, not that I make that often as too lazy although I should do it more because home made mayo is the bees knees.

 

There's zabaglione too - not had that one for a while but it's delicious!

 

Mayonnaise takes two minutes in a blender or food processor 1.5 minutes to find and chuck in all the ingredients except the oil, 30 seconds to whizz, whilst dribbling. Of course, then it takes half an hour to wash the blender or food processor