Egg cooking question

sassyblue

Hi all,

Hoping you can advise as l have to be careful with eggs after a bout of food poisioning...

A few weeks ago l cooked a lovely recipe which was smoked haddock cooked with pasta in a mustardy cream sauce. The sauce is made from creme fraiche and eggs mixed together over the hob. The recipe then said put all ingrediants in a bowl in the oven which l did but when the time was up the eggs had gone 'scrambled' - obviously overcooked.

I want to cook this again tonight but obviously not scramble the eggs again! Will it be safe to eat once the eggs and creme fraiche have been mixed together on the hob? Because surely that's just a custardy like recipe isn't it?

Sorry to ask such a dumb question but l have to be careful.

hotcookie101

Hi, to be honest, I would probably just leave the eggs out and make the sauce with creme fraiche only, OR beat the eggs into creme fraiche then stir through pasta but then your eggs won't be fully cooked. IYKWIM? I often use creme fraiche or sour cream or regular cream to make sauces and have never added egg (only time I do is to greek yoghurt to make a topping for moussaka, then its baked so it is solid)
(I'm not worried about food poisoning TBH , its more just I can't see they would add anything? Except in a carbonara, but I dont use cream in mine, just eggs and cheese)

sassyblue

cheers, l thought the egg would be cooked stirring through on the hob, good job l asked!

hotcookie101

I don't think they would be fully cooked iykwim. Like soft boiled eggs or runny scrambled eggs-still not suitable for high risk people? But may be wrong.