[Sca-cooks] raw egg yolks

[JIMCHEVAL at aol.com]

There are a host of suggestions on line, but several assume you will be  
using sugar. Most come down to cooking the yolks but leaving them soft, as by  
adding liquid for instance:

http://cahnrs.wsu.edu/blog/2011/03/eggs-replacing-raw-eggs-in-recipes/
 
Otherwise, there are also pasteurized whole eggs, which supposedly are  
safer to use raw.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html









In a message dated 2/11/2017 2:14:34 P.M. Pacific Standard Time,  
books at TheEloquentPage.com writes:

I am  looking at some of the recipes for cheese, and some of them call 
for  mixing raw egg yolk into the finished cheese before serving.  I am  
not sure I want to risk salmonella - does anyone have any ideas of a way  
around this?