Can a frozen raw egg be safely used in baking if it is thawed?
It is not recommended to use frozen raw eggs in baking. Freezing can cause the cell structure of the eggs to break down and the egg yolk and white to separate, making it difficult to achieve the desired consistency in baked goods. Additionally, there is a risk of bacterial contamination when thawing and handling raw eggs. For safety and best results, it is recommended to use fresh, unfrozen eggs in baking recipes.
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