LeahKaye Posted August 28, 2016 Share Posted August 28, 2016 Hi everyone! Im on day one and successfully made the mayo...YAY....after really messing up the first try. Im a bit concerned though about consuming the raw egg that is in the mayo? Has anyone else gotten over this worry? Thanks! Link to comment Share on other sites More sharing options...
LeahKaye Posted August 30, 2016 Author Share Posted August 30, 2016 Ok, then. Is everyone eating the mayo with the raw egg and not experiencing any problems? Thanks! Link to comment Share on other sites More sharing options...
jmcbn Posted August 30, 2016 Share Posted August 30, 2016 I've been eating raw eggs in mayo for 18mths or more and it's never done me a button of harm. You might find >this thread< helpful Link to comment Share on other sites More sharing options...
Crastney Posted August 30, 2016 Share Posted August 30, 2016 I think there used to be concern about salmonella, but here in the UK, eggs don't have that risk anymore, and it was almost negligible in the first place anyway. I'm fine eating raw eggs, and I don't see why anyone else wouldn't be, unless they have specific issues. If you're pregnant, it's a whole different ball game though. If you're in the US, I think eggs are treated differently... so the salmonella risk might be more/less relevant. I read something about a difference in how eggs in the US compared to UK are washed (?) treated post birth, pre packaging, something that lets us keep them unrefrigerated if we want? or something like that... I don't know many people who don't keep eggs in the fridge, however nobody else I know is easily getting through a dozen a week. pre W30 we'd get through 6 a week, maybe. Now 6 are gone in one meal, for two of us, so yeah, keeping eggs fresh isn't an issue if you're buying them every third day. Link to comment Share on other sites More sharing options...
Churlygirl Posted August 31, 2016 Share Posted August 31, 2016 Tried to respond earlier, but the reply window wasn't working. I think its my moody wifi. I share your concern. But one egg in a recipe makes 1 1/4 cups of mayo. It's an amount similar to me eating a big spoonful of raw cookie dough. Since I've never gotten sick from doing that, I tell myself it's ok. Link to comment Share on other sites More sharing options...
LeahKaye Posted August 31, 2016 Author Share Posted August 31, 2016 Thanks everyone! I went ahead and ate a few tablespoons today on chicken and salad, and no ill effects yet, so perhaps Im being overly cautious. It is a small amount proportion wise as you say, except I love that ranch dressing! I could eat that on everything- that coconut cream is just amazing stuff. It makes such a difference. I like the mayo too, but will 1/2 the salt in it next time. That is interesting about the difference in the UK and US. I know here people don't leave there eggs out of the fridge, but Im not sure why. Ill check into it. Thanks again! Link to comment Share on other sites More sharing options...
Churlygirl Posted August 31, 2016 Share Posted August 31, 2016 Yes! The amount of salt must be an error, and I had to cut it in half, too. I also added a teaspoon of apple cider vinegar for an extra zing. Link to comment Share on other sites More sharing options...
Crastney Posted September 1, 2016 Share Posted September 1, 2016 my wife actually likes the new batch of mayo, but we've just found out that she can't have unpasteurized eggs! so shop bought is fine for her, but 'less healthy', and my homemade is potentially dangerous! Link to comment Share on other sites More sharing options...
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