Anchovy
Nic's Caesar Salad Dressing
Popular on Food52
5 Reviews
Miquoe
May 14, 2021
This salad dressing recipe is awesome. I made this today and I will neverbuy store brought again. Totally delicious!
Radster
May 31, 2012
This is my go-to caesar dressing except I use only the egg white and throw in a few crushed capers at the end. Powerful and delicious.
WeLike2Cook
March 4, 2012
I blanch a few eggs at a time to pasteurize them to reduce the risk of salmonella. To pasteurize large eggs, place them (whole-still in the shell) in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water to stop the cooking process. If we are not using all of the eggs at once, I dry them off and mark the shell with a Sharpie marker and place back in the fridge. These pasteurized eggs will keep for up to a week and can be used just as any raw egg would be used. Or you can simply buy pasteurized eggs at the supermarket. They are also great for baking with kids that just can't resist eating the cookie dough. Hope this answers your question!
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water to stop the cooking process. If we are not using all of the eggs at once, I dry them off and mark the shell with a Sharpie marker and place back in the fridge. These pasteurized eggs will keep for up to a week and can be used just as any raw egg would be used. Or you can simply buy pasteurized eggs at the supermarket. They are also great for baking with kids that just can't resist eating the cookie dough. Hope this answers your question!
joannbuc
March 4, 2012
question: what is Nic doing with egg? blanced? do you boil it in its shell? poach it for a bit, shell-less?
WeLike2Cook
March 4, 2012
I blanch a few eggs at a time to pasteurize them to reduce the risk of salmonella. To pasteurize large eggs, place them (whole-still in the shell) in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F.
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water to stop the cooking process. If we are not using all of the eggs at once, I dry them off and mark the shell with a Sharpie marker and place back in the fridge. These pasteurized eggs will keep for up to a week and can be used just as any raw egg would be used. Or you can simply buy pasteurized eggs at the supermarket. They are also great for baking with kids that just can't resist eating the cookie dough. Hope this answers your question!
Keep the water temperature at 140F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water to stop the cooking process. If we are not using all of the eggs at once, I dry them off and mark the shell with a Sharpie marker and place back in the fridge. These pasteurized eggs will keep for up to a week and can be used just as any raw egg would be used. Or you can simply buy pasteurized eggs at the supermarket. They are also great for baking with kids that just can't resist eating the cookie dough. Hope this answers your question!
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