Whole30Sue Posted April 1, 2015 Share Posted April 1, 2015 I live in the country and for the past year have raised eight free ranging chickens. Love my chickens. We let them out in the morning, they have 20 acres to roam all day, and back into safe coop at night. So I have no problem getting good eggs. BUT I am nervous to make mayo from them. I scramble and boil and even make over easy fried eggs with a runny yolk, so why am I still scared to make mayo? Even though I keep their environment clean and healthy I am still nervous about possible salmonella poisoning from raw eggs. Any help to get me past my fear? Link to comment Share on other sites More sharing options...
CaGirl Posted April 1, 2015 Share Posted April 1, 2015 Those who have the fear lightly coddle the egg to pasteurize it? (something like that) Anyway its totally not necessary, its something your either gona get over or don't enjoy the home made mayo.. Link to comment Share on other sites More sharing options...
Whole30Sue Posted April 1, 2015 Author Share Posted April 1, 2015 LOL maybe that's what I need. I little tough love push to just get over it. Smile. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 1, 2015 Moderators Share Posted April 1, 2015 It might help to think of the lemon juice or apple cider vinegar you use in making the mayo "cooking" the egg. I've been making mayo for almost 5 years now with no problems. Link to comment Share on other sites More sharing options...
missmary Posted April 1, 2015 Share Posted April 1, 2015 Your own pastured eggs are probably the least likely eggs to have salmonella. Salmonella risk is greatest when eggs are coming from factory farming/overcrowded conditions. Link to comment Share on other sites More sharing options...
Hannlib Posted April 1, 2015 Share Posted April 1, 2015 You would know if your chickens were ill. Are your chickens perfectly well and healthy? Then they don't have salmonella. Your eggs will be fine. Link to comment Share on other sites More sharing options...
Whole30Sue Posted April 1, 2015 Author Share Posted April 1, 2015 So far my chickens seem happy and healthy. I like the idea of thinking of the acid cooking it. Link to comment Share on other sites More sharing options...
SpinSpin Posted April 2, 2015 Share Posted April 2, 2015 Salmonella is also on the shell, not in the egg itself. If you are concerned, you can wash the eggs right before you use them and use caution not to get shell in your egg when you crack it. I have also been making mayo for years now with no ill effects! Link to comment Share on other sites More sharing options...
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