Post #43832 by thejab on Mon, Jul 21, 2003 3:40 PM

On 2003-07-21 14:27, Traitor Vic wrote:
That reminds me... I would love to take a poll in Tiki Central to find out how many of us, these days, are afraid to use raw eggs in drinks. I know that I, for one, am not. I, however, may be found all blue and puffed up on the floor one of these days with the last drops of a Bali Dream dripping from between my chapped and swollen lips.
Do you guys tend to use raw eggs when they're called for in a recipe? Have you found any reasonable facimiles in case you don't?

I have never personally had Salmonella but one of our group got very sick after we had Sunday brunch in Las Vegas last time. We can't be sure it was the Hollondaise sauce but I didn't have it and I didn't get sick. And it was at an expensive & famous restaurant. I don't want to go what she went through. So, I guess I am more careful since then. I admit I'm a sucker for a real Caesar salad though!

Has anyone tried the pasteurized egg white that comes in a can? It's worth a try.