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Keep it cold and you'll be fine. Factory chicken eggs are pretty safe, from a bacteria standpoint. Not only that, the high oil content and the low water content, along with all the "stuff" that's in the water that's actually in there? Bacteria don't like that much. When I was a kid, dad would make mayo out of safflower oil and goose egg yolks. From the geese on the farm. Nasty birds, geese. Anyway, dad used a little powered mustard, a little lemon juice the oil and the yolk, and the mayo was pretty damn awesome.
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