Have an ice cream recipe that requests eggs not cooked. I kind of 'chickened-out' and bought a store bought container of liqufied pasteurized eggs. Any of you out there used your hens eggs in a 'raw' recipe like this one? Part of me is figuring that my hens (who are very well cared for and have a lot of clean open space) are raised under infinitely more sanitary conditions that the average commercial facility; so in reality, the eggs should be okay to use in a recipe like the one I just mentioned you think???