The risk of salmonella poisoning from eggs is small, but this does not take away the need for extra precautionary steps when preparing eggs for recipes calling for raw or lightly-cooked eggs. Many recipes that call for raw or undercooked eggs can be revised with a cooking step. Whole eggs, yolks, or whites can be combined with sugar, water or another liquid from the recipe and can be cooked over low heat until the mixture coats a metal spoon with a thin film or reaches 160° F.
