

| Subject: |
should I use eggs in sour mix/sweet and sour
|
| From: | Mikey
|
| Posted: |
Mon Sep 29. 2003, 05:38 UTC
|
Hi - I saw that the use of eggs was reccomended in sour mix
(http://www.webtender.com/db/ingred/211) What do you think? It says that it
makes them more foamy. Does it change the taste at all? How long will the eggs
stay ok if the sour mix is left in ? And is there any rix of salmonella in the
US? Thanks!
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