Do not use raw eggs.- Do not use raw eggs

Pasteurizing eggs
Do not use raw eggs.
Warning:
The people who cook should have responsibility, not teach "Wrong" for novice or other disclosure channel.
People do not tell, unaware teach wrong recipes.
Not caring that there is salmonella contamination mainly children and elderly can get sick, get up to death.
I see many people daily going wrong information type (lemon juice kills bacteria), and so on.
* Wrong lemon juice does not kill bacteria no. *
IMPORTANT INFORMATION
Do not use raw eggs (white or yolk) to make mayonnaise, mousse, frosting, chocolate, cakes mashmellow coverage, among others.

The eggs should be pasteurized at home or buy already pasteurized eggs in Tetra Pak or long life, see below other information.
For Pasteurization:
For Pasteurization eggs should be at room temperature.
If the eggs are in the refrigerator, remove 15 'to 20' minutes before use.
No use for ice cream pasteurized eggs.
The yolk is pasteurized at 59 ° C
Place the eggs in a large pot separate from each other by at least two fingers of difference between them, do not put an egg on top of each other.
"If cooking in aluminum pot not forget to put vinegar or lemon juice into the water to not darken the pot inside."
To pasteurization, heat the water slowly over low heat.
The water should reach a temperature of 60 ° C without coming into change.
If you are not using thermometer wait until the formation of bubbles in the bottom of the pot.
When the above procedure will place the temperature around 65 ° C is somewhat higher than necessary, but it will work.
Keep the temperature of three to five minutes, i.e. for large eggs.
Take the eggs with a slotted spoon and rinse under running water until the shell is at the room temperature.
The flowing water decreases the temperature of the eggs quickly, which prevents it cook.
Use next.
"Discard cracked eggs" (garbage).
You can separate white and yolk pasteurize, use 2 separate bowls.
If using only gem, discard the light, or vice versa.
Put water in a pan, so boiled, remove from heat and place the bowl inside it.
In this way the eggs are pasteurized indirectly.
Once you set the bowl into the pan start messing with the wire whisk or fork, non-stop for two or three minutes or until the water cool and stay warm.
The above procedure "in motion" distributes the heat, which causes the eggs pasteurize in full.
Leave to cool for 3 'minutes and then use.
Do not store this egg in the refrigerator.
If you have questions or fear about the process of pasteurization, "buy eggs already pasteurized" which has greater protection, see the package below.
For professional cooking area, when the recipe calls for raw eggs, always use pasteurized eggs,
** The pregnant women should not use raw eggs in any recipe, due to contamination of salmonella bacteria **.
Always use fresh eggs, get tested.
Place the eggs in a pan cover with water if they fluctuate (rise) are old disposal.

Information about packing light or pasteurized egg yolks:
Tetra Pak:
Tetra Pak - or long life is a package that creates a barrier to light, air, water and pathogenic micro-organism does not change the aroma of food, leaves the protected packaging.
It is a package comprising multiple layers of materials suitable for this purpose.
I did some research on contamination of various foods.
The next publication will put other important information, in my Cooking Questions page, especially on hygiene in the kitchen, and pass my experience will search for other important things.