Steak Tartar (Was Re: [Sca-cooks] Capers caper)

[Mark.S Harris]

Adamantius replied to my question (and Muiredach mac Loloig said
something similar in his message):
> > Is this a raw egg yolk? Or one from a hardboiled egg?
>
> Raw yolks are a common addition. I suppose if one is going to worry too
> much about disease, there's not too much point to this particular
> activity. Maybe an egg from a free-range hen?

I wasn't particularly concerned about whether the egg was raw or
not from a safety standpoint. It did however seem that whether the
egg yolk was cooked or not would have an impact on the texture of
the steak tartare.

Stefan li Rous
stefan at texas.net