Merrill is a co-founder of food52.

added almost 2 years ago

Try pressing it through a fine mesh sieve!

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Kendall added almost 2 years ago

You might try putting another yolk in it and running it through the food processor. Not sure of your recipe, but if it is one where the custard is then baked... the baking should take care of raw yolk issues. Alternatively, you could temper the egg slightly and then add it.

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