Sounds interesting! "Egg creams" are all the rage on many low carb forums. Through all of the discussions, it's believed that the risk of salmonella is little to none if you either boil the egg for 10 seconds or clean the egg with vinegar before proceeding with blending. Either of these methods effectively kills the salmonella on the outside of the egg, which is where the salmonella bacteria resides.
The shakes are darned tasty and frothy, too! A basic chocolate recipe is below. I've tried a cold chocolate one that tastes like a milkshake and an orange cream one that tastes a bit like an orange creamsicle. If they're gonna grow my hair maybe I'll make them a part of my plan... A lot of people on the low carb boards like them because they keep hunger at bay and are a nutritious power punch in a low amount of calories.
Egg Cream Frappuccino
Hummingbird11's Recipe
2-3 organic free-range/cage-free eggs (fresh!)
1/2 cup crushed ice
6-8 oz coffee (brewed strong & chilled overnight)
1 Tbsp Torani or
DaVinci SF syrup (any flavor! - I use chocolate)
(or instead of SF syrup: 1 Tbsp WonderCocoa + 1 pkg Truvia or NuNaturals NoCarbs Blend*)
1 Tbsp melted EVCO (organic
extra [URL="http://www.netrition.com/cgi/product_categories_display.cgi?categories=COCO"]virgin [URL="http://www.netrition.com/cgi/product_categories_display.cgi?categories=COCO"]coconut oil[/URL][/URL])
blend/froth eggs first
(makes it fluffy!)
add the rest of the ingredients (except EVCO)
blend/froth again
add melted EVCO last (so it won't "clump")
blend/froth again
ENJOY your yummy, creamy & filling chocolate/coffee milkshake!