Made my first Hollandaise Sauce, which involves raw egg yolks. Tasted great on the asparagus. Yet every reference to it on the internet seems to tell you not to eat it due to the raw eggs.
Researching it, I found that each grocery store, standard egg (non premium), has about a 1 in 20,000 chance of carrying any sort of pathogen that can make you sick if eaten raw. Add on top of that that I used eggs from my own hens, which eggs are far less likely to contain pathogens than even premium grocery store eggs.
What say you? Worth the risk.
