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Pregnant and Bavarian cream

  1. A homemade bavarois is often prepared with raw eggs. Pregnant women are warned to watch out for raw eggs due to the danger of a foodborne Salmonella infection. But what is the risk of contracting Salmonella from eating a raw egg or a bavarois with raw eggs? It is also often unclear what the consequences of a Salmonella infection are for the unborn child. To reduce the risks, you can make a safe bavarois with a simple adjustment to the recipe.

Bavarois during pregnancy

  1. Store bought Bavarois is made from pasteurized eggs, which greatly reduces the risk of harmful bacteria. Homemade bavarois, bavarois from the baker or bavarois in a restaurant can be made from raw eggs. If fresh eggs are used, the risk of Salmonella contamination is small. However, the risk increases as more eggs are used for the bavarois. Where the risk of an infected egg is one in twenty thousand, the risk of contamination in a Bavarian cream with twenty eggs is one in a thousand. The bacteria can also grow further once the bavarois has been prepared because this is an excellent breeding ground for Salmonella. Always ask in a restaurant whether the bavarois is made with raw eggs. If you make bavarois at home, do this preferably with pasteurized egg. If you don't have this, use only fresh eggs and wash them beforehand.

  2. Store bought Bavarois is made from pasteurized eggs, which greatly reduces the risk of harmful bacteria. Homemade bavarois, bavarois from the baker or bavarois in a restaurant can be made from raw eggs. If fresh eggs are used, the risk of Salmonella contamination is small. However, the risk increases as more eggs are used for the bavarois. Where the risk of an infected egg is one in twenty thousand, the risk of contamination in a Bavarian cream with twenty eggs is one in a thousand. The bacteria can also continue to grow once the bavarois has been prepared because this is an excellent breeding ground for Salmonella. Always ask in a restaurant whether the bavarois is made with raw eggs. If you make bavarois at home, do this preferably with pasteurized egg. If you don't have this, use only fresh eggs and wash them beforehand.



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