Comments on: Why We Pasteurize Eggs

By: @SeeNyuOG

@SeeNyuOG — Wed, 09 Oct 2024 15:21:45 +0000

Definitely does not look like a raw egg. Can you beat those egg whites?

By: @emilymarlow2624

@emilymarlow2624 — Wed, 09 Oct 2024 15:21:45 +0000

Whoa whoa whoa, what's the Cesar salad you showed with the roasted broccoli. That's a salad of my dreams!!!

By: @1MRSomeguy

@1MRSomeguy — Wed, 09 Oct 2024 15:21:45 +0000

They will emulsify stuff much thicker. For the atk mayo recipe add 20% more vinegar

By: @RavenBlaze

@RavenBlaze — Wed, 09 Oct 2024 15:21:45 +0000

Very cool

By: @charmainemrtnz

@charmainemrtnz — Wed, 09 Oct 2024 15:21:45 +0000

Will this work in an Insta Pot on the Sous vide setting?

By: @rider65

@rider65 — Wed, 09 Oct 2024 15:21:45 +0000

#Statism 🤢🤮🖕

By: @irishcherokee8884

@irishcherokee8884 — Wed, 09 Oct 2024 15:21:45 +0000

CWA Local 9511 shout out to Local 1400

By: @twosocks1976

@twosocks1976 — Wed, 09 Oct 2024 15:21:45 +0000

I mean, as someone who serves food to the public, if it makes you feel better, by all means, do it. But statistically and numerically, the risks to people, from raw eggs, are so minute, that it really isn't strictly necessary. We pasteurize eggs because it makes us feel better, not because it actually has vastly safer eating qualities.

By: @BNOBLE.

@BNOBLE. — Wed, 09 Oct 2024 15:21:45 +0000

You should try and use fresh eggs.

By: @YippyZippyZingZing

@YippyZippyZingZing — Wed, 09 Oct 2024 15:21:45 +0000

Mmmm..would you still be able to whip the egg whites? For eggnog, as an example.