Egg substitute works for mayonaise?
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.
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
... 2. Egg yokes in fresh uncracked eggs are not a source of Salmonella. ...
Not according to the USDA:
Researchers say that, if present, the SE is usually in the yolk or "yellow."
However, they can’t rule out the bacteria being in egg whites.
Reference document is here
Not according to the USDA:
Researchers say that, if present, the SE is usually in the yolk or "yellow."
However, they can’t rule out the bacteria being in egg whites.
Reference document is here
Not according to the USDA:
Researchers say that, if present, the SE is usually in the yolk or "yellow."
However, they can’t rule out the bacteria being in egg whites.
Reference document is here