_Lori Posted February 10, 2016 Share Posted February 10, 2016 I'm new to whole 30, tried the basic mayo with evoo, then read that I need light tasting! Planning on making it again with a new oil. I do have a question about eating raw eggs, obviously it's ok in this recipe, why is that? Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted February 10, 2016 Moderators Share Posted February 10, 2016 Here's an article with links to risks and the percentage of illness that can come from eating raw eggs... it's very low http://dinersjournal.blogs.nytimes.com/2012/05/22/the-raw-egg-conundrum/?_r=0 Here's an article about you you can pasteurize your egg before making mayonnaise. http://www.wikihow.com/Pasteurize-Eggs The risk is entirely up to the user of the mayo... I've never had a problem with raw eggs.. I used to eat barely cooked eggs over rice in my old life, I've eaten my share of raw cookie dough and made mayonnaise every week for two years... If you're especially worried, your best bet aside from pasteurizing the eggs would be to use farm fresh eggs, making sure to wash the shell right before you crack it... Link to comment Share on other sites More sharing options...
_Lori Posted February 10, 2016 Author Share Posted February 10, 2016 Thanks! Link to comment Share on other sites More sharing options...
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