Active Low-Carber Forums - View Single Post - Raw egg in mayo...safety concerns?

Quote:

* Since raw eggs are being use, only use the freshest eggs you can buy (the fresher, the better). As an egg ages, lecithin, a protein that acts as the central emulsifying agent, breaks down and the power of the egg yolk to stabilize the mayonnaise weakens. You may also use pasteurized eggs. If necessary, eggs may be immersed in warm water for 10 minutes to bring them up to temperature before breaking them into the blender jar.

I read various other resources which mentioned bringing the egg up to temp that would destroy bacteria. Personally, I believe that only those with compromised immune systems need to fear eggs as long as you follow basic kitchen sanitation policy. i.e. keep the eggs refrigerated until time to use, etc.