You know, it's really the outside of the shell that's more worrisome than the contents. Wash your eggs well before using, with dish soap and water, and rinse well. I have 20 hens and use raw eggs all the time, but I scrub the shell with soap and a plastic bristle brush. You can also take a different approach and temper the egg with the cream, make a custard of sorts so the egg is cooked, and then proceed. In most recipes. I've never tried this one. Excellent advice, Cindy - and yeah, it's the shell that's the issue, not the contents. I just figure, people have been eating raw eggs for many, many centuries - and yes, chickens are raised differently now than they used to be, but still, I think the chance of a problem is slight – especially if you're careful how you handle the egg to begin with, as you say. Thanks for your 2$ here, esp. since you have lots of experience with raw eggs from your 20 chickens! :) PJH

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