Do you have a favorite recipe that calls for raw eggs? Even through the risk of food borne illness is low, you should avoid using raw, uncooked eggs in recipes like Caesar salad dressing, chilled soufflés, and mayonnaise. To eliminate the risk of food borne illness, use a recipe with cooked egg. Or, follow these guidelines to modify your recipe from the American Egg Board:
- In a heavy saucepan, stir together the egg yolks and liquid from your recipe. You need at least 2 Tablespoons of liquid for each egg yolk in the recipe.
- Cook over low heat, stirring constantly until the mixture thinly coasts a metal spoon, bubbles at the edges, or reaches 160 degree.
- Immediately place saucepan in ice water and stir until cool
- Then proceed with your recipe.