letsgiveitago Posted June 16, 2015 Share Posted June 16, 2015 This may be a silly question, but everyone is making there own mayo.. with raw eggs.. If there good eggs is that safe? I have switched from convention eggs to getting them from friends with chickens or a local stand. So I won't get sick making mayo from a raw egg? Link to comment Share on other sites More sharing options...
jmcbn Posted June 16, 2015 Share Posted June 16, 2015 Yep, raw eggs will not make you sick, bad eggs will. And once you make your own mayo you'll never go back to store bought.... honest! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted June 16, 2015 Moderators Share Posted June 16, 2015 You might take comfort from the idea that blending the raw egg with apple cider vinegar or lemon juice "cooks" the egg. Link to comment Share on other sites More sharing options...
letsgiveitago Posted June 16, 2015 Author Share Posted June 16, 2015 Great! How long does the mayo last in the fridge? Link to comment Share on other sites More sharing options...
Rebe_J Posted June 16, 2015 Share Posted June 16, 2015 I label my homemade mayo with the date from the egg carton. I've let it go longer with no problems, but we usually eat it up long before that date. I have pasteurized my eggs--just in case--on a few occasions. Now that I get really good eggs, I don't bother. Here's a simple method: http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ Link to comment Share on other sites More sharing options...
amber88 Posted June 16, 2015 Share Posted June 16, 2015 Yep, raw eggs will not make you sick, bad eggs will. And once you make your own mayo you'll never go back to store bought.... honest! So true! Store bought is disgusting now! Link to comment Share on other sites More sharing options...
BeantownDiva715 Posted June 17, 2015 Share Posted June 17, 2015 The timing of this thread, and the one just started on the "Pregnant/Breastfeeding" page is SO PERFECT! I am really struggling with this right now as I am moderately concerted at this time regarding raw anything. My eggs are local and were probably picked within a day or so of me buying them. I trust the source but am still wavering a bit.... Following this with interest! -Bean Link to comment Share on other sites More sharing options...
ThyPeace Posted June 17, 2015 Share Posted June 17, 2015 One useful tidbit in the linked article is that most of the bacteria are on the exterior of the egg. Just like with fruits and veggies, I'm guessing a thorough spray with a vinegar solution, and then a rinse with cold water, would clear that up nicely. ThyPeace, big fan of vinegar. Link to comment Share on other sites More sharing options...
SpinSpin Posted June 18, 2015 Share Posted June 18, 2015 Very true Thy Peace -- the salmonella lives on the shell, not in the egg itself. So if you have any concern, wash the egg before cracking it and you will be good to go. Link to comment Share on other sites More sharing options...
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