On Sun, 9 Oct 2005 11:28:25 -0400, "Dee Randall"
> wrote:

>
>"The Cook" > wrote in message
.. .
>> 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.
>
>Thanks again. I found the book at the library. I'll pick it up when I get
>to the 'big city.'
>Dee Dee
>

I also found this site.
http://www.melindalee.com/printvers....dboileggs.html
Even tells you how to pasteurize them in the shell.

--
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