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Recipes & Cooking
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<blockquote data-quote="alisonb" data-source="post: 1233719" data-attributes="member: 13050"><p>Your concerns are valid Jalopy, no overprotective parent <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> . I suppose one could coddle or pasteurize the egg before use. Another method is to cook the egg yolk with a little water verry slowly(Bacteria is found in the yolk not the white) and then use in the recipe...or one could just throw caution to the wind and slurp the cake bowl, have a raw eggnog and don't forget the steak tartare and a glass of unpasteurized milk :banana:</p></blockquote><p></p>
[QUOTE="alisonb, post: 1233719, member: 13050"] Your concerns are valid Jalopy, no overprotective parent :D . I suppose one could coddle or pasteurize the egg before use. Another method is to cook the egg yolk with a little water verry slowly(Bacteria is found in the yolk not the white) and then use in the recipe...or one could just throw caution to the wind and slurp the cake bowl, have a raw eggnog and don't forget the steak tartare and a glass of unpasteurized milk :banana: [/QUOTE]
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