Gerrycooks
Cook
Safe raw egg recipes
One web site I visited said it is difficut to sterilize eggs at home. I have used this technique but still feel safer using the commercially available pasturized eggs.
Health food stores should have pasturized eggs if you can't find them in grocery stores.
Sterilized egg yolks.
2 lrg egg yolks 2 tea lemon juice 2 T water. Using fork or wire wisk, beat egg yolks until smooth in a 2 cup glass meassuring cup. Add lemon juice and beat again, Add water and beat again.
Cover the glass cup with plastic wrap and cook in a microwave on high until yolks begin to move or at 30 seconds of cooking open door at 10 sec intervals to check. When yolks begin to move, cook 8-10 sec more. Using a clean fork stir the yolks until smooth. Return yolks to microwave and heat on high until yolks begin to heave again. Using a clean forkbeat vigorously. Let stand 1 minute.
Mayonaise
Place Sterilized egg yolks in a food processor or mixer and process until smooth. Slowly add oil in a thin strean. Add salt and 1- 1 1/2 T lemon juice to taste. Process until thick and smooth.
Hollandaise Sauce
Beat 1-2 slices butter into hot egg yolks. Place in a small sauce pan over low heat, Add remaining butter slices and beat slowly just until melted. Adjust seasonings
Safe Caesar Salad
1/2 c olive oil
3 cloves garlic
1 T lemon juice
salt, pepper
6 c torn Romaine
1-2 sterilized egg yolks
! c Garlic croutons
1/3 c grated Parmesan
anchovies
In a blender combine olive oil, garlic and process until smooth. Add lemon juice, salt and pepper to taste. Pour dressing into the bottom of a large salad bowl. Add anchovies and mash into dressing until well blended. Stir in egg yolks. Add Romaine and toss until leaves are coated and shiny. Add Garlic croutons and mix lightly. Sprinkle with cheese just before serving.
These recipes were published in the Cleveland Plaindealer
One web site I visited said it is difficut to sterilize eggs at home. I have used this technique but still feel safer using the commercially available pasturized eggs.
Health food stores should have pasturized eggs if you can't find them in grocery stores.
Sterilized egg yolks.
2 lrg egg yolks 2 tea lemon juice 2 T water. Using fork or wire wisk, beat egg yolks until smooth in a 2 cup glass meassuring cup. Add lemon juice and beat again, Add water and beat again.
Cover the glass cup with plastic wrap and cook in a microwave on high until yolks begin to move or at 30 seconds of cooking open door at 10 sec intervals to check. When yolks begin to move, cook 8-10 sec more. Using a clean fork stir the yolks until smooth. Return yolks to microwave and heat on high until yolks begin to heave again. Using a clean forkbeat vigorously. Let stand 1 minute.
Mayonaise
Place Sterilized egg yolks in a food processor or mixer and process until smooth. Slowly add oil in a thin strean. Add salt and 1- 1 1/2 T lemon juice to taste. Process until thick and smooth.
Hollandaise Sauce
Beat 1-2 slices butter into hot egg yolks. Place in a small sauce pan over low heat, Add remaining butter slices and beat slowly just until melted. Adjust seasonings
Safe Caesar Salad
1/2 c olive oil
3 cloves garlic
1 T lemon juice
salt, pepper
6 c torn Romaine
1-2 sterilized egg yolks
! c Garlic croutons
1/3 c grated Parmesan
anchovies
In a blender combine olive oil, garlic and process until smooth. Add lemon juice, salt and pepper to taste. Pour dressing into the bottom of a large salad bowl. Add anchovies and mash into dressing until well blended. Stir in egg yolks. Add Romaine and toss until leaves are coated and shiny. Add Garlic croutons and mix lightly. Sprinkle with cheese just before serving.
These recipes were published in the Cleveland Plaindealer