A question about a recipe: Lime and Tarragon Aioli with Panko-Crusted Fish Sticks
It looks like the yolks used for the aioli are never cooked? Am I understanding this correctly?? Any other options besides serving raw egg yolk? Thank you!
Recipe question for: Panko-Crusted Fish Sticks With Lime & Tarragon Aioli
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That said, eggs are responsible for less than 1 percent of food borne illness. Current estimates are that only 1 out of every 20,000 eggs is contaminated.
I'll have mine sunny-side up please.
As I understand it, the origin of salmonella in eggs is the feed, and can occur even in benign settings. I try to get eggs from 'better' sources, and proceed with some awareness. I have noticed that when questions of food safety/food poisoning come up on Hotline, people who have had experience with food poisoning are not risk takers any more -- the price is too great.
I used her technique to make a curry lime mayo, and found I needed more lime juice to make it work well: http://www.food52.com/recipes/15309_curried_crab_and_scallop_bites_with_curry_and_lime_mayo
What's your reason for avoiding the raw yolk? If it's a food safety issue, any problems are far more likely to occur in a larger or more industrial setting, not for you and one or two egg yolks at home.