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Are raw, beaten egg whites safe to eat when mixed with a cold gelatin mixture or when used in a meringue? — Lois, CA

Bonnie Moore


Egg whites should be treated the same as egg yolks or whole eggs: they should be cooked until they reach an internal temperature of 160F before you eat them.

For recipes that call for uncooked eggs in their final preparation, there are several safe products you can substitute.

  • Meringue powder, found at cake and specialty shops, and in the baking aisle of some supermarkets, is safe to use for meringues, and doesn''t need to be baked at a high temperature.
  • There are also several pasteurized egg products on the market that are safe to eat raw or partially cooked. Pasteurized liquid egg (meaning removed from their shells) whites, egg yolks and whole eggs are found refrigerated or frozen in cartons.
  • New to the market are pasteurized shell eggs (meaning sold whole in the shell), which are increasing in availability throughout the country.

There''s more information on keeping eggs safe in our Cook It Safe calculator.

About Bonnie Moore

Bonnie Moore, FoodFit's Executive Chef, graduated from Boston University with a bachelor's degree in Math and Statistics before forsaking her calculator for a whisk. Bonnie earned an associate degree in Culinary Arts from Johnson & Wales University and a degree in pastry arts from L'Academie de Cuisine. She was the sous chef at the Inn at Little Washington, the only five-star, five-diamond kitchen in the United States, and a former chef-instructor in the professional program at L'Academie de Cuisine in Maryland. Bonnie likes to be involved with food at every stage, from planting seeds at the farm to creating a meal for her family. She believes that there is no better place to foster community and nourish those you love than around a table piled with delicious food.

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