[Sca-cooks] raw egg yolks

[The Eloquent Page]

I may try it both ways.  I suspect it adds moisture, richness and a sheen.

Katherine

On 2/11/2017 5:53 PM, Johnna Holloway wrote:
> 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
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