Some recipes call for raw eggs using either whole eggs or just the whites or yolks.
Although the overall health risk of eggs has declined considerably in the last decade, the risk of food poisoning from eggs still exists. According to the American Egg Board, there are several ways you can minimize this health risk when preparing frostings, cream pies, uncooked meringues, uncooked salad dressings, and uncooked ice cream. Start by using only fresh, grade AA or A, clean, sound-shelled, refrigerated eggs . Combine the yolks with the liquid and cook in a heavy saucepan over a very low heat, stirring constantly until the mixture coats a metal spoon, bubbles at the edges or reaches 160 F. Cool quickly and proceed with the recipe. When using egg whites in recipes, combine the whites with the sugar in the recipe using at least two tablespoons of sugar per egg white.