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I’ve always shied away from recipes using raw egg

Jeremy blames Edwina Currie whose infamous warning (in 1988) that “most of the egg production in the UK is affected by salmonella” made me even less inclined than before to eat fresh mayonnaise or chocolate mousse or homemade ice cream. Today I overcame my resistance with one of our fresh, fresh eggs

The hens are laying between 8 and 10 a day.
I followed a simple recipe and within a minute I had rich, thick and tasty mayonnaise.
It will keep in the fridge for up to a week

If I get sick tomorrow I will let you know!

One thought on “I’ve always shied away from recipes using raw egg”

  1. The Spanish have a saying to the effect that first class ingredients can only produce a first class product. It looks delicious!

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