quick tip: home "pasteurize" your eggs before making mayo or dressings

So. If you know me, you’ll know that I am a stickler when it comes to food safety. So much so that my closest friends will even stop packing food from a bbq or family get together after it’s been out for a prescribed period of time— without me needing to say anything.

I just don’t ever want to get someone else sick.

For this reason, I’ve always had a love hate relationship with recipes that use raw eggs, i.e. chocolate mousse, mayo, salad dressings, etc.

However, what makes me feel so much better about using raw eggs, is to turn on my kitchen sink water as high as it will go, and then let the egg sit in said water for 5 minutes before using. This brings the temp of the egg up (which you want anyway for any recipe that requires an egg for emulsification— looking at you mayo) just enough to cure it in a sense, without cooking it at all.