I don't think you need to worry about egg safety with this recipe, first the sugar syrup at 204° cooks the egg whites, at least somewhat, but more important is the incredibly hight sugar content. Sugar solutions at this concentration (like honey or concentrated salt) kills bacteria including Salmonella. The technical explanation goes back to what you learned in high-school biology class. Highly concentrated sugar solutions are hygroscopic: that means they attract water. The water inside the cell of a bacterium is actually pulled out of it by the power of osmosis. The poor bacterium doesn't have a chance; it dies of dehydration. Thanks for sharing Jake. It's always good to have more info to help folks decide how they want to proceed when eggs are involved. ~ MJ

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