Saturday, July 6, 2013

Ingredient Tip: Pasteurized Eggs

For safety reasons, I prefer to use pasteurized eggs in recipes where the eggs are not fully cooked (for example, in Hollandaise Sauce or any time the yolks will remain runny).

Pasteurized eggs can be found in some U.S. supermarkets. A partial directory can be found here.

If you can’t find them at a store near you, make your own pasteurized eggs! Directions here.

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