Is it Wrong For Me to Eat Swiss Meringue

(Tracy) #1

It’s egg whites and Allulose. It’s fully cooked so I can’t be accused of eating raw eggs. I like to eat it by itself. Please tell me someone does this.

(Full Metal KETO AF) #2

I have not but what a great idea for a desert, as a base for some berries and whipped cream. :yum:

(Paulene ) #3

Yum.

(KCKO, KCFO 🥥) #4

As long as that sweetener doesn’t mess with your blood sugar numbers, enjoy. It works fine for many but not for others.

#5

If it works for you and you don’t consider it bad for any reason, it’s fine.
I eat even raw egg whites and they are fine for me :smiley: I know what I am doing and it’s totally worth it even in the worst case.

Lots of people eat egg whites and sweeteners… Probably some do what you do as well. But it doesn’t matter who does what but if it’s good enough for you.

(Windmill Tilter) #6

Well, if there wasn’t anybody before, you can bet there will by the end of the night. Sounds yummy! Great idea. :yum:

(Central Florida Bob ) #7

The mayonnaise we make has raw eggs in it. So what?

As everyone else has said, sounds pretty good to me. I’ve been making ice cream with raw eggs in it. I can see saving the whites to do this and just using the yolks in the ice cream!

#8

My ice cream has mostly yolks, it suits ice cream better. Tastier, fattier, there are other benefits…

I’ve read good things about raw yolks. Raw whites are potentially significantly worse because of avidin. I don’t care because I eat plenty of biotin, I can allow some loss.
Salmonella shouldn’t be a problem as one can handle their eggs even at home and there are safe eggs in some countries anyway (I don’t care even about that but it’s my own personal decision).

(Central Florida Bob ) #9

The way I figure it, we keep the raw eggs in the mayonnaise in the refrigerator and toss it after a week, if any is left. The safety from keeping it frozen, like in ice cream, has to be much higher.