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Old 07-08-2005, 10:16 AM   #1
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Need help in removing "eggy" aftertaste in Caesar dressing

Hi all

I have a problem with my caesar salad recipe. Everything tastes great until very end when the aftertaste has an "eggy" flavour.

I am wondering how to eliminate that. I coddle the egg for around 45-60 seconds and use both the yolk and white.

Do I have to use a fresher egg? use only the whites?

Any input would be appreciated!

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Old 07-08-2005, 10:23 AM   #2
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Dont use the whites. Leave the egg out or cook the yolk, either partially or completely. I sometimes use fully cooked yolks (when cooking for elderly folks -- to avoid any salmonella issues) and that really cuts doen on the eggy taste.

The egg yolk is there for taste, texture (body) and emusification. Using an egg white would be sort of pointless.
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Old 07-08-2005, 10:27 AM   #3
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Because I cook for kids (and seniors) I don't use the egg. Instead I use about a tablespoon of commercial caesar dressing as an emulsifier. Try that.
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Old 07-08-2005, 10:55 AM   #4
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thanks for your input!

have another question: would baby greens or baby spinach do well as a substitute for romain lettuce?
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Old 07-08-2005, 10:57 AM   #5
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Quote:
Originally Posted by PennyArcade
thanks for your input!

have another question: would baby greens or baby spinach do well as a substitute for romain lettuce?
in caesar salad ?

It wount be a traditional caesar salad without romain, but who needs tradition?

Spinach has a more assertive flavor than baby greens, but you can really use anything that you want.
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Old 07-08-2005, 12:39 PM   #6
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You can also use Egg Beaters or something similar - cuts out ALL concerns.


I use the whole egg or fewer yolks than whites - mine has always turned out just fine and I have never noticed an eggy taste. The egg is just a means to get the other ingredients to mix in easily with the lettuce.
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Old 07-11-2005, 12:34 PM   #7
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Quote:
Originally Posted by kitchenelf
You can also use Egg Beaters or something similar - cuts out ALL concerns.
But Egg Beaters are just pasteurized egg whites. Caeser salad is made with egg yolk.

Some people use mayo (made from egg yolks) as a sub.

There is also powdered egg yolk.

I just cook the egg yolk.
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Old 07-11-2005, 01:24 PM   #8
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The original Caesar salad was made with whole eggs and I myself prefer it this way and if it's just a small group of people that I know I just use raw without the coddling - but I would also much prefer egg beaters to mayo. Mayo has a very definitive flavor and totally changes the taste while the egg beaters at least runs along the same lines as the whole egg. With mayo you just have a creamy mayo-based dressing. I have also, for dietary purposes of some guests, used 1 yolk and the rest egg whites - what you get is the flavor of the other ingredients and the egg white without the yolk can carry those flavor quite nicely. The original recipe also didn't have any anchovies - but I think they add a wonderful layer of flavor.
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Old 07-13-2005, 01:24 AM   #9
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Re. eggs--From Snopes.com: "Caesar salads have no connection whatsoever to Julius Caesar, or indeed to any of the Caesars who ruled Rome and her far-flung empire. It instead honors Caesar Cardini, a famed restaurateur who invented the dish in Tijuana, Mexico, in 1924. His original recipe called for romaine, garlic, croutons, Parmesan cheese, boiled eggs, olive oil, and Worcestershire sauce. He was said to be staunchly against the inclusion of anchovies in the mixture, contending that Worcestershire sauce is adequate to provide the faint fishy flavor."

Barbara
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Old 07-13-2005, 10:52 AM   #10
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lmao - I would love to have seen Julius Ceasur whipping up a salad
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