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concernedfoodie

Member since Dec 2010

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Reviewed Coquito

Dec 22, 2010 in Food Network Community Toolbox on FoodNetwork.com

If you are planning on using eggs in the recipe, I would recommend using pasteurized eggs. They are safe and eliminate the risk of salmonella. I have been using them for years from my eggnog recipes to my eggs for breakfast. I believe they taste great and you won't have to worry about recalls.

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