Reply To: Raw eggs?

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If you can find fresh eggs from a local farmer you wouldn’t have to worry so much about the rawness, although I’m still not crazy about the idea myself. But lemon juice or apple cider vinegar either one would create an acidic environment to the mayo, making it inhospitable to unwanted bacteria. In addition, using ACV instead of lemon juice would add antibacterial properties to the mayo.

If you check it out, you’ll probably find some recipes for cooked mayonnaise on the Net.