On Sun, 9 Oct 2005 09:20:32 -0400, "Dee Randall"
> wrote:

>
>"Bob Terwilliger" > wrote in message
...
>
>>>
> 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
>A poster wrote on October 5, 2005
>>>>You can also sterilize egg yolks yourself. Heat them to 150 F (66 C)
>>>>and hold them at that temperature for at least one minute while
>>>>stirring, then cool them. I find that amount of heat does thicken
>>>>them slightly but it hasn't been a problem for me.
>
> It's detailed in a book you might
>> enjoy called "Cookwise" by Shirley Corriher.
>
>Can the poster give any particulars about what heat method and how one heats
>the eggs to 150F and 'holds' them at 150F for one minute. I asked before,
>but maybe the answer got lost.
>Thanks,
>Dee Dee
>
Check Shirley Corriher's book "Cookwise."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974