With the current warnings not to eat raw eggs, could you please tell me how to convert my favorite recipes for Key Lime Pie and French Chocolate Silk Pie? Both recipes call for mixing in uncooked eggs. Thank you. —J.C., Preston, ConnecticutRecipes that call for uncooked eggs do put you at greater risk of foodborne illness. To adapt your recipes using cooked eggs, the American Egg Board suggests the following method: In a heavy saucepan, stir together the eggs and sugar, water or other liquid called for in the recipe (at least 1/4 cup sugar or liquid—or a combination—per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160°. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed as usual with the recipe. For more information, visit the American Egg Board’s Web site at www.aeb.org.