While ChowHound isn't a cooking-oriented site per se, this seems to be an appropriate place to ask this question:
I'm making an old family recipe for a flourless chocolate cake to serve at two different Passover Seders next week.
The recipe calls for eggs in the batter, and it calls for some of the UNCOOKED batter to be spread on top of the cake like a frosting or glaze.
Am I going to send dozens of family and friends to the hospital with food poisoning?
Someone suggested coddling the egg first... or even a little less so, just dipping the egg in boiling water for 30 seconds or so.
I feel like if I use organic eggs and seperate the whites from the yolks with my hands instead of the shells, I should be ok.
Any opinions? Any ideas? If I use organic eggs should I get them at Garden of Eden (convenient to me) or will the Union Square GreenMarket have safer eggs?