[Sca-cooks] raw egg yolks

[Johnna Holloway]

What does the raw egg yolk add? Yellow color? moisture?
You may want to err on the side of food safety and leave the raw egg out. If you are competing in an authentic A&S, you could use the egg but be sure it is noted.

Johnnae

Sent from my iPad

> On Feb 11, 2017, at 5:14 PM, The Eloquent Page <books at TheEloquentPage.com> wrote:
> 
> 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?
> 
> Katherine Slough
> _______________________________________________