Can I eat ice cream or custard made from raw eggs if they have been frozen?
Salmonella enteritidis has been known to survive freezing and several cases of salmonellosis have been caused by ice cream made with raw, unpasteurized eggs. Frozen, pasteurized eggs are normally used when manufacturing foods which require raw eggs as ingredients. Any recipe calling for thoroughly cooked eggs should pose no inherent risk of salmonellosis. Egg substitutes found in the frozen food section of most retail stores are actually enhanced egg whites and can substitute for fresh whole eggs in many recipes with the added bonus of significantly lower cholesterol and fat.
