There are a number of recipes which call for "lightly cooked" or raw eggs to be used (for example mayonaise, Carbonara sauce, mousses etc). Which recipes do you use pasteurized eggs for?
Also who pasteurizes the eggs themselves at home? Do you do it in the shell or crack the egg and pasteurize it in liquid form?
Joe.
Also who pasteurizes the eggs themselves at home? Do you do it in the shell or crack the egg and pasteurize it in liquid form?
Joe.
