Is it ok to eat egg whites after being whipped stiff?

you don’t ever want to eat a raw egg.
in some civilizations they do use raw eggs which I find rather profound.
biut fact of the matter is, raw egg=sick stomach.
I wouldn’t trust it.
check other recipies to see if they coincide.

It won’t kill you. Its like raw cookie dough.
Theres a possibility of salmonella… but its not huge or anything.

Generally, if you get eggs from a good source, and keep them refrigerated you will be okay.

“Good source” means like farmer’s market and use a cooler to transport them. You can also sometimes find flash pasturized eggs, but I do not know how well they whip.

The salmonella risk is very very very low, but very real.

I know whiped egg whites are good for your skin (put it on your face like a mask not to eat) I learned that in home ec 10 years ago

yes food poisoning sucks i had it when I was pregnant and its not fun. At all! So be careful!

it can’t be that bad. I’ve seen people eat like six raw eggs yolk and all. Plus lots of recipies ask for whiped egg whites.

@ bpeoples you don’t have to refrigerate eggs if you consume them quickly and they are fresh and never refrigerated.

I eat raw eggs all the time. They are fresh I get them from a farm and eat them within 72 hours. I never refrigerate them. They taste better. They taste like vinella… Yum

Delirium, the chance may be small, but it’s there. If you’ve ever contracted salmonella, like I have once, you won’t care to experience a repeat episode. Don’t confuse salmonella with a mild case of food poisoning, either. I lost a significant amount of weight in one week and after all the cramping and retching that I did, I could barely stomach the thought of food ever passing through my mouth again. It was almost two weeks before I could even take a bite of plain, white rice.

On to another question, even thinking about that experience makes my stomach quiver.

It can happen, but you can also get hit by a car every time you walk out your door.

Cookie dough is worth it. ;)

@gooch: that is seriously cool, color me green with envy.

@DeezerQueue: Reading up on salmonellosis, it sounds like a rather horrible experience and one I hope never to endure.

And this thought: Unless you are immuno-compromised, an infant, or elderly, the risk of long term side effects or death are very slim. The risk of contracting salmonella FROM EGGS is very slim if you get them from a good source. If you get pasteurized eggs and rinse the shells before you crack them, the risk is no greater than any other food.

The problem with the contamination is that it largely has to do with how clean the chickens’ environments are kept—not something you can really verify standing at the grocery store. Anyway, the USDA esimates that 1:30,000 eggs are contaminated, but it likely will be in clusters by producer not by individual eggs.

Anyway, various sources on the topic:
www.safeggs.com
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/salmonellosis_g.htm
http://en.wikipedia.org/wiki/Egg_%28food%29#Contamination
http://fsrio.nal.usda.gov/document_reslist.php?product_id=68

I guess I care for reptiles, so I might be less worried about salmonella than most. If i’m going to get it, i’m going to get it. I haven’t yet, so I probably won’t anytime soon.

If I remember right, eating raw egg white also inhibits your ability to metabolize lecithin. But you aren’t going to be eating tapioca every day, are you? Even though it’s very delicious?

In the case of tapioca this may be moot. When you fold the warm tapioca into the whipped egg white, it cooks the egg white somewhat – it doesn’t take much to do that, because it’s so insubstantial.