Eggs for home-made mayo
I thought about pasteurizing the eggs myself.
In my country we have guidelines that suggest we should cook our eggs and avoid eating them raw.
Anyway, will putting a few eggs in a bowl, and in the oven for about 70-80 C, (pasteurizing temperature in Celsius). Will it do the trick?
Google "pasteurizing eggs" and you should find instructions. Personally, if I am using good eggs from a farmer I trust, I don't bother. Washing the shell eliminates most of the risk anyhow.
[FONT=Book Antiqua][SIZE=3]where do you live? the risk of salmonella from eggs is actually very small.
[url=http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety]Incredible Edible Egg | Eggs | Egg Safety - Eggs & Food Safety[/url]
[QUOTE]Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.[/QUOTE][/SIZE][/FONT]