Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores. I've never seen them for sale anywhere. Generally I accept the 1 in 30,000 risk of salmonella (healthy, young, comfortable with calculated risks); however, when I cook for others, I feel uncomfortable exposing them to the risk.
Now I'm wondering:
- Where can I obtain pasteurized or irradiated eggs?
- Are they only available in special stores, or in certain regions? Just in big cities, or in Europe?
- Is there an easy way to pasteurize your own eggs (preferably in the shell) without affecting texture?
- How does using pasteurized eggs impact the shelf life of homemade mayonnaises and custards?