Final answer:
To ensure safety in recipes where eggs are not fully cooked, you should use pasteurized eggs to avoid potential health risks. Refrigeration or using grade A eggs alone does not provide adequate protection against bacteria.
Step-by-step explanation:
If you are preparing a recipe using eggs that are not cooked to at least 63℃ (145℉), it is recommended to use pasteurized eggs. Pasteurized eggs have been heat-treated to destroy potential pathogens and are safer for recipes where eggs do not reach an adequate temperature to kill bacteria. While refrigeration to 4℃ (40℉) is good for slowing down the growth of bacteria, it does not eliminate the risk associated with consuming raw or undercooked eggs. Similarly, using only grade A eggs does not ensure safety from bacteria such as Salmonella, as the grade is more about quality than safety. It is not recommended to completely drop the menu item, especially if it is popular, without first considering the safe alternative of pasteurized eggs.