Given the background description of some cooking related query, summarize the question into a title
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Question: I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such that most egg shells do not contain any salmonella anymore.I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things:What is the risk that these eggs contain salmonella? Is this risk negligible? Should I use supermarket eggs to make food with raw eggs in it, for example chocolate mouse, and only use these eggs for food which is heated?If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course).A related question might be Is it safe to eat raw eggs?. The answer seem to be yes, but here it also seems that it is about 'supermarket eggs'.

Answer: What is the danger of salmonella in 'home laid eggs' and how should I clean them?


Question: I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt.I know they're pretty much the same thing, but I'm not sure if it's going to change the composition/texture of the food by making this substitution. If it's not recommendable, what would be a good substitution? For example would it be better to use plain yogurt? Like the one sold at Walmart even though is a bit sweet. Thanks

Answer: Is it ok to use sour cream as substitute of sour yogurt?


Question: I've tried using spaghetti squash as a substitute for pasta a few times, but every time I do the dish ends up really watery.I've been roasting the split squash for about 45 min in the oven, then scraping out the flesh and then mixing it with my sauce. When I first shred the flesh it's definitely moist and steamy, but it doesn't seem to be overly wet. A few minutes after I've added it to the pan with my sauce however, it renders off what seems like a cup or two of water.Most recently I've even tried wringing out the strands in a clean towel over the sink before mixing it. That did seem to help, but it still watered down the sauce way too much for my taste.Has anyone else encountered this issue? Does anyone have any suggestions as to how to prevent it?

Answer:
How to prevent watery spaghetti squash