Upstate NY Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
? for the bakers
I have a reciepe for icing for cookies and it calls for egg yolks. Is that safe? The icing isn't cooked so it is raw egg. I've made the cookies in the past and for some reason just realized it this year.
Re: ? for the bakers
Are you sure its not egg whites? Royal Icing, like the kind you use with gingerbread, has egg whites in it, but I've never heard of using the yolk.
As far as using the whites, there is always a risk of salmonella, but as long as you use clean and properly packaged eggs, and try to limit exposure of the whites with the shell, you should be fine.
I agree with Kelly- are you sure it's not egg whites? If so you can substitute meringue powder for them:
http://www.joyofbaking.com/RoyalIcing.html