Many of the differences between American and British English date back to a time when spelling standards had not yet developed. For instance, some spellings seen as American today were once commonly used in Britain.
Secondly, you can pasteurize raw eggs before making dishes with them. When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs wonât completely eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination. You can purchase pasteurized eggs at the grocery store, but itâs really easy to do yourself.
Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam â soufflÃ©s, meringues, angel and sponge cakes â also specify room temperature eggs. Thatâs because eggs whip up to a greater volume when theyâve had a chance to warm up a bit, 20 to 30 minutes. Because itâs easiest to separate whites from yolks cleanly when they are refrigerator-cold, this should be done when starting the recipe.