Is it okay to use raw or partially-cooked eggs in recipes?
When preparing raw or lightly cooked eggs, for example in eggnog or Caesar salad you must use proper food handling methods. Use only Grade A eggs that have been refrigerated. Grade A eggs must have clean, uncracked shells. Wash hands in hot, soapy water before and after handling the eggs. Eat the dish immediately after preparation or immediately refrigerate the product until served, keep it cold during serving and consume it the same day it is prepared. Discard leftovers.
