CMB227 Posted January 18, 2018 Share Posted January 18, 2018 I was raised in the generation where licking the spoons and bowls clean of cake batter or cookie dough was a real treat. The fact that they contained raw eggs never entered our minds. Who knew it could be a problem? My question is about eating raw eggs in the homemade mayonnaise I want to make. Do we just make a leap of faith that we will not have problems with salmonella or botulism or is it better to pay the freight and buy the paleo version from the store? Is there a way to make homemade mayo safe? Link to comment Share on other sites More sharing options...
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