In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > My dip sauce is usually simple, just raw egg yolk, bragg's liquid aminos
> > (a wonderful and mild non-fermented soy sauce), worcestershire sauce, a
> > bit of lemon pepper, dried parsley flakes and maybe a pinch of garlic
> > powder.
> >
> > Sometimes it's just raw egg yolk and a bit of salt. ;-)
> > The rich flavor of good beef can speak for itself, along with the rich,
> > free range eggyolks from my own birds...
>
> A local sushi restaurant makes a wonderful beef sukiyaki which is a
> wintertime favorite of mine. If you ASK, they'll give you a raw egg yolk
> for dipping the morsels, but they don't give it by default because of the
> widespread fear of salmonella. It does add a richness to the dish which is
> welcome when it's cold and drizzly outside.

It sounds wonderful. :-)
The dangers of raw eggs are over-rated if they are sensibly handled!
Cooked egg dishes, sitting out in the hot sun for a few hours, are FAR
more of a danger!!!!!

The japanese place in San Antonio offers raw quail eggs as part of their
sashimi menu. They are good for dipping too!

>
> My local supermarket used to carry pasteurized eggs and I bought them
> regularly, but they simply stopped carrying them one day. I went to the
> trouble to fill out one of those feedback cards and actually got a call from
> someone in their ordering chain. That person assured me that the store would
> resume carrying those eggs in short order, but it never happened, and a
> little investigation revealed that the brand wasn't continuing with
> pasteurized eggs. Someone on this list told me that Trader Joe's carried
> pasteurized eggs, but my local store didn't carry them. Again, working my
> way up the corporate food chain, I discovered that no, those eggs had also
> been discontinued. Now I can't find pasteurized eggs anywhere, and as a
> result I've sharply cut back on the amount of mayonnaise I make (and eggnog,
> later in the year).
>
> Bob

Why don't you just make your own?

Honestly, if the shell is intact and you disinfect the shell, there is
very little danger from FRESH, properly treated (refrigerated) raw
eggyolk. I soak my eggs in a 10% bleach solution for a bit before
putting them away.

Yes, I did get salmonella once but it was from eating a raw egg that had
been slightly cracked so was contaminated. It was carelessness on my
part as I knew better.

I've eaten hundreds of raw eggs over the years as I actually prefer the
yolks raw, or mininally cooked.

And they seem to be easir to digest. ;-)


>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson