nettiegirl Posted July 26, 2013 Share Posted July 26, 2013 I just made the olive oil mayo in "It Starts With Food". It has a raw egg, which kind of concerns me..... Any thoughts? Link to comment Share on other sites More sharing options...
amberino21 Posted July 27, 2013 Share Posted July 27, 2013 We have fridges. That's my thought Link to comment Share on other sites More sharing options...
nettiegirl Posted July 27, 2013 Author Share Posted July 27, 2013 Ok! So the egg itself is ok, just the fridgey part. That makes sense. But I still wonder since, they say not to eat them... Even if they are out of the fridge. But your answer does make a good point... Hmmmm Link to comment Share on other sites More sharing options...
nettiegirl Posted July 27, 2013 Author Share Posted July 27, 2013 BTW I HAVE HOT PINK BOXING GLOVES! AMBERINO21!!!!!! Link to comment Share on other sites More sharing options...
amberino21 Posted July 27, 2013 Share Posted July 27, 2013 I think if you use fresh eggs, wash the shell before you crack it (to get rid of dirt/bacteria that may go in to your mix), use it fairly quickly and keep it refrigerated, you shouldn't have a problem. I haven't used my boxing gloves in ages - I used to go to a boxing gym as my exercise, but not any more I've got gloves and pads at home....should get them out! Link to comment Share on other sites More sharing options...
nettiegirl Posted July 27, 2013 Author Share Posted July 27, 2013 Ha same here! Too bad ya don't live by me we could practice lol. But thanks for the egg info!!! That sounds right! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted July 27, 2013 Moderators Share Posted July 27, 2013 If you search on mayo or mayonnaise on the forum, you can find several threads where the safety of eating mayonnaise made with raw egg is widely supported. Link to comment Share on other sites More sharing options...
nettiegirl Posted July 27, 2013 Author Share Posted July 27, 2013 Oh great!!! Thanks! Link to comment Share on other sites More sharing options...
SpinSpin Posted July 27, 2013 Share Posted July 27, 2013 The acid that you mix with the egg, be it lemon juice, lime juice or apple cider vinegar basically 'cooks' the egg, along the same lines as lime juice 'cooks' shrimp in civeche. Link to comment Share on other sites More sharing options...
nettiegirl Posted July 27, 2013 Author Share Posted July 27, 2013 Ohhhhhhhhhh. Ok!!!! Link to comment Share on other sites More sharing options...
Vian Posted July 27, 2013 Share Posted July 27, 2013 Only 1 in 30,000 conventionally raised eggs has salmonella. Salmonella-infected eggs only come from sick hens, so if you get your eggs from a farmer who keeps his flock healthy, pastured, and eating good foods, then your chances are even lower. Link to comment Share on other sites More sharing options...
Susan W Posted July 27, 2013 Share Posted July 27, 2013 The acid that you mix with the egg, be it lemon juice, lime juice or apple cider vinegar basically 'cooks' the egg, along the same lines as lime juice 'cooks' shrimp in civeche. Kinda true and not true. Citric acid definitely prohibits growth of pathogens but it does not mean foods are safe because lemons or limes exist. Especially true in the case of mayo. The amount of acid is very small in relation to the other ingredients. Know your source. Good eggs from happy chickens are the way to go. Link to comment Share on other sites More sharing options...
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