Preparation / Directions:
Heat 2 egg yolks and 1/4 cup liquid from the recipe--for example, lemon juice and water in mayonnaise or cream in truffles--and 1/2 teaspoon sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat, but continue stirring and di the pan bottom in a larger pan of cold water to stop the cooking. Use in the recipe instead of raw yolks.
Destroying bacteria is a matter of both time and temperature. You do not even have to get the yolks to the salmonella instant-kill temperature of 160F (71C). Holding them at slightly lower temperatures for several minutes is just as effective. Yolks are pasteurized by holding them for 3.5 minutes at 140F (60C), which is not very hot--hot tap water is in this range. Eggs don't scramble (cook) until about 180F (82C). So there is some margin her
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