In this recipe, you use raw eggs. When using raw eggs you have (a small) risk of infection with Salmonella. It's mostly a problem in the United States and Canada but can also occur in other countries.  Raw eggs are used in many (classic) recipes, like Tiramisu and homemade mayonnaise. When an egg is 'contaminated' the Salmonella sits on the outside of the egg. Therefore there are a few ways to reduce the risk of infection: - Use an egg separator to separate egg whites and egg yolks. - If you get some shell in your bowl, don't use another part of the shell to take it out. - You can buy pasteurized eggs or pasteurize them yourself. Like with the method described here. - Don't eat (recipes with) raw eggs when you're pregnant. Also, babies and people with weak health shouldn't be eating (recipes with) raw eggs.