Pasteurized eggs and egg substitutes can come to the rescue.(Chicago Tribune)

While gathering recipes for a family cookbook, Lorraine Zeiler of Chicago contacted the test kitchen for help in replacing raw egg whites and egg yolks in a favorite family dessert, chocolate mousse. Zeiler's concern involved Salmonella enteritis, a bacteria found in uncooked eggs that can sicken children, the elderly and those with weakened immune systems.

Pasteurized egg substitutes are available refrigerated or frozen, and many stores stock powdered egg whites. Recently, pasteurized eggs have been introduced in the supermarket dairy case. These eggs are pasteurized by heating them to a temperature that kills the bacteria without cooking the eggs. These seemed an ideal solution to Zeiler's dilemma. …