I really want to make a lemon-ginger aioli over garlic toast and coupled with steamed mussels tomorrow afternoon, but I am so nervous about working with raw eggs.
Anyone have experience with aioli? Any advice? I'm going to try it regardless, but I would like some personal pointers if anyone has them.
Posted by
on Aug. 2, 2012 at 10:10 PM
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Bronze Member
on Aug. 3, 2012 at 3:08 PM
Found this:
Pasteurized eggs are eggs that have been pasteurized in order to reduce the possibility of food-borne illness in dishes that are not cooked or lightly cooked. They may be sold as liquid egg products or pasteurized in the shell.
Quoting SlightlyPerfect:OMG, what the hell are pasteurized egg yolks? I've never heard of that.
by
Mandy
on Aug. 3, 2012 at 8:16 PM
I wouldn't worry about the raw egg to much since you are only serving it to you and your dh, unless one of you has health issues.
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Do you EAT food your not suppose to?
- SlightlyPerfect
on Aug. 2, 2012 at 10:10 PM