Mayo

[SweetIrishRoses]

Ok, now im getting a little frustrated..HELP. I made mayo first time today. Oil, lemon juice, and did 2 types with whites and yolks. Now, I read somewhere online that I am supposed to cook the egg slightly in order to make the mayo..becayse of salmonella. ARGHHH There are sooo many stories and variations its hard to decide whats right. It seems one person says no, this is the way.. while other say no thats right... What do you guys think? Aren't raw eggs in mayo that we buy on the shelf? Do I need to toss what I made and cook them?

[not2late]

Re: Mayo

Ok, now im getting a little frustrated..HELP. I made mayo first time today. Oil, lemon juice, and did 2 types with whites and yolks. Now, I read somewhere online that I am supposed to cook the egg slightly in order to make the mayo..becayse of salmonella. ARGHHH There are sooo many stories and variations its hard to decide whats right. It seems one person says no, this is the way.. while other say no thats right... What do you guys think? Aren't raw eggs in mayo that we buy on the shelf? Do I need to toss what I made and cook them?

I think during the processing of store mayo, it's pasteurized so the salmonella is technically killed.

The salmonella warnings are that you don't give raw eggs to children, pregnant women, the elderly and people with weakened immunity. Personally, I figure if you can't give it to a these groups, then it isn't safe enough for me to eat either---but then I eat soft-boiled eggs whose yolks are just warmed through.

Here's a cooked mayo recipe from the American Egg Board. Just substitute or omit the sugar and it should be Atkins friendly.

American Egg Board - Cooked Blender Mayonnaise

[SweetIrishRoses]

Re: Mayo

Ok, I heated the whites to 160! And made a delicious mayo!! I added 1 packet of splenda to the mix and I didn't use the mustard. Just, oil, egg whites a dash of salt and pepper and lemon juice and the packet of splenda. I wonder how much of it I can eat. I love having my meat dipped in dressing.