I made a great batch of yeast-based Belgian waffles last night/ this morning, and in the midst of it all, my wife and I got concerned about the raw eggs in the recipe. Rather than getting up at 4 am to make a breakfast recipe that required the yeast to rise for an hour or 2, I made up the batter last night, with the intent to just let it rise and rise overnight. Wife and I got thinking about it, and we went for "Plan B," set the alarm for midnight, and I staggered in my sleep to get the risen batter into some coolness. In this case, we had no room in the fridge for the bowl. Iced down a large picnic cooler and the bowl was safe for the night. We were safe from salmonella.
So, how do you handle overnight recipes that contain raw eggs? Would our Belgian waffles in the a.m. really be any potential health hazard? (actually, they were delicious...) Thanks,