Worried about serving raw egg in chocolate filling

Hello Jean,

This is what the NHS say about raw egg….

Because of improved food safety controls in recent years, infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Practice.

But these groups of people should still avoid raw or lightly cooked eggs that are:

• not British Lion stamped
• not hen eggs (e.g. duck or quail eggs)
• from outside the UK

They should have these eggs cooked through until the white and yolk are solid, because they are more vulnerable to infection and likely to have more serious symptoms of food poisoning.

People who have a severely weakened immune system and who are on a medically supervised diet prescribed by health professionals should cook all eggs thoroughly, even eggs that have the Red Lion stamp.

When eating raw or lightly cooked eggs, remember to:

• store eggs safely in a cool, dry place, such as the refrigerator 
• clean all work surfaces, dishes and utensils, and wash your hands thoroughly before and after handling eggs 
• avoid using eggs that are past their best-before dates 

Cooking eggs thoroughly is the safest option if you are still concerned about food poisoning.

More information is available on the NHS website.

I hope you feel reassured.

Kind regards

Lindsey