I have a wonderful chocolate mousse recipe that I haven't made for several years because the egg whites are uncooked and I'm worried about salmonella. This should be done gradually, and the temperature kept low, so that you heat them enough to kill the bacteria without scrambling them into an omelette. Proceed with the recipe. All rights reserved. Reproduction in whole or in part without permission is prohibited.
All material provided in the WholeHealthMD website is provided for educational purposes only.
Consult your own physician regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition.