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Old 04-02-2008, 02:56 PM   #1
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Choosing eggs for mayonnaise...

I am curious about choosing eggs for dishes where the egg will remain raw (mayonaise, french silk pie, etc).

How do I know which ones to use?

Thank you

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Old 04-02-2008, 03:01 PM   #2
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Use the freshest you can find, and make sure they are not cracked or checked (small cracks you can barely see.)

One way to tell if eggs are checked is to squeeze them--a cracked or checked egg will break, a good egg will withstand a great deal of pressure. (Do this over the sink!!)
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Old 04-02-2008, 04:23 PM   #3
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sparrowg.. is right. Also, you have the option of buying pasteurized eggs. They are raw, in-the-shell eggs that have been pasteurized to make them safe to eat raw.
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Old 04-02-2008, 10:52 PM   #4
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Can I find paseurized eggs at Cub-Albertsons or are they more a Whole Foods type thing?

Thanks so much for your input. Going to attempt making mayonaise this weekend.
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Old 04-02-2008, 10:55 PM   #5
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You can find pasteurized eggs at most grocery stores now.
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Old 04-02-2008, 10:56 PM   #6
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I'm not familiar with the stores in the midwest. Just ask the store personnel.
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Old 04-02-2008, 11:34 PM   #7
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The problem with raw eggs is salmonella - the primary problems in eggs is in the New England area although it does, to a lesser degree, extend down the Atlantic coast.

Eggs do not have to be cracked or checkered to contain salmonella.

There are some eggs that are irradiated, some are pasteurized - you just have to check and see if your store carries them.

Chances are, where you live (MN) - you're probably 99.99% safe using fresh eggs off the shelf.
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Old 04-03-2008, 07:29 AM   #8
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Well it is not advisable to make homemade mayonnaise in our modern times because, as you have been told already - Salmonella.
You can use egg substitute.
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Old 04-03-2008, 10:06 AM   #9
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Egg substitute works for mayonaise?
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Old 04-03-2008, 11:42 AM   #10
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One way to tell if an egg is fresh is to submerge it in water. Egg shells allow a bit of moisture through, and as the egg gets older it will develop a bubble inside from the moisture loss, causing it to float. Also, cracks will allow air in even faster, although those will let the water in too.
We used this method on the farm when we collected eggs, because sometimes we would find eggs that the hens had "hidden", and there was no way to tell how old the egg was. The hens were reluctant to date-stamp the eggs, unfortunately.
But it should be noted that "fresh" does NOT necessarily mean "salmonella-free". But I have yet to get sick from farm-fresh eggs.
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