I have a great key lime pie recipe which uses uncooked eggs. I separate the eggs, whip the whites and add the egg yolks which have been mixed with condensed milk and lime juice. I freeze the whole thing. No one has ever gotten sick, but nowadays I'm hesitant to make it. Am I right to worry? It's just not the same with processed egg products.
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Hi there, fellow home and pro baker and fan of great recipes….