Egg Yolk Options
recipes for Aioli, Chocolate Mousse and others call for and
use raw egg yolks. These are some suggestions as to how you
as a consumer use these products safely.
Buy pasteurized eggs (see safeeggs.com)
2. Buy California eggs (see why here: http://farmprogress.com/story-why-california-eggs-are-safe-9-41654
Try to pasteurize
your own eggs ( I do not do this and I haven't
found a method I'd use personally)
you can try to buy
pasteurized egg yolks. I'm doing my best to try to get a retailer
to carry them for they are hard to find. But even if
you do, they are usually in a larger container
for the little
need for a particular recipe.
So I experimented with
the rest into smaller containers and I tried the frozen yolks
on a number of recipes to see if they are still reliable. I
made Aioli, Hollandaise and Chocolate Mousse and all came
out great. You'll notice by the picture above, freezing thickens
the yolks and so for some recipes I added just a small amount
of water to make them workable.
is a quick video about freezing the yolks. If you'd like, check
out how the Hollandaise and Chocolate Mousse came out in our
other videos listed in the egg section!
on You Tube!