When I'm in a rush, I started with mayonaisse, which is eggs and oil, and add parmesan, anchovies, garlic lemon juice and pepper. Eliminates the raw egg thing. Of course you can always get pasturized eggs.

Well, now, what is mayonnaise? Oil, egg and lemon, right?

I've done a recipe just like this one, and it's great.

https://www.onceuponachef.com/recipes/caesar-salad-dressing.html

You can pasteurize your egg. It'll be cloudy, but will still handle and taste like raw.

I too shy away from eating raw eggs. It isn't worth the risk.

Many stores sell pasteurized eggs, as already mentioned. They're safe and suitable to use instead of raw, for things like Caesar dressing or even home-made mayonnaise (which is delicious). Alternatively, mayo can be suitable. I use a small dab of mayo in many things including the French-style vinaigrette that we like, because it helps hold the oil-based and water-based ingredients mixed together in an emulsion without breaking up.

I made the mistake once of buying pasteurized eggs because I was adding raw white to my chiffon pie....but they wouldn't whip up. Lesson learned.

Not an issue with salad dressing though, I wouldn't think.

For years my favourite Ceasar salad dressing has been a recipe I found here years ago but it does contain raw egg and my pregnant daughter can't go there so I looked for a new one and found this one. I have made it several times now and it is my DH's all time favourite...it is absolutely delicious. I love this site!

Homemade Caesar Salad Dressing

By Jennifer Segal, adapted from Gourmet magazine

My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.

Servings: Makes 1-1/3 cups (enough for about 10 starter salads)

Total Time: 10 Minutes

INGREDIENTS

2 small garlic cloves, minced

1 teaspoon anchovy paste (found near the canned tuna in the supermarket)

2 tablespoons freshly squeezed lemon juice, from one lemon

1 teaspoon Dijon mustard (I like the brand Maille)

1 teaspoon Worcestershire sauce

1 cup mayonnaise, best quality such as Hellmann's Real

1/2 cup freshly grated Parmigiano-Reggiano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

HA!

I don't put the grated parm into the dressing, but on the salad after it's been dressed.

I use egg beaters instead of egg.

I made it with coddled egg:

Caesar Salad Dressing

2 tablespoon anchovy paste (or 4 anchovies minced)
1 coddled egg*
1 large clove garlic, or two medium ones
1 tablespoon red wine vinegar
1 tablespoon lime juice (can substitute lemon juice - lime is preferred)
1 tbsp Dijon mustard
1/4 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
3/4 cup extra-light olive oil
1/3 cup grated Parmesan cheese

In a blender or food processor, blend together all ingredients except the olive oil and Parmesan cheese until well combined. While still blending, slowly drizzle the olive oil in until well combine and thickened. Pour into a container and stir in the grated Parmesan cheese. Serve over romaine lettuce with freshly shaved Parmesan cheese and croutons.

To make croutons, cut sourdough or Italian bread into half inch thick slices and spread one side with garlic butter. Lightly toast the bread in a toaster oven. When the toast is somewhat cool, spread the other side with garlic butter (or plain butter or EVOO), and cut into cubes. You can finish toasting the croutons on a baking sheet in the oven or in a skillet at low heat, tossing every few minutes. I put a lid on the skillet when I toss the croutons.

*To coddle an egg, bring a small pan of water to a boil and add the egg (still in the shell). Boil for a minute or one and a half minutes, and then rinse it with cold water.

For the Salad:

Romaine Lettuce
Croutons
Shaved Parmesan

To make the salad, cut a head or two of Romaine lettuce into strips and toss in a bowl with salad dressing. Then add the croutons and Parmesan cheese shavings. Do not dress the
salad until just before serving.

My inclination not to use raw eggs is health related. I don't know much about coddling, is it the kind of treatment that would render an unsafe egg, safe to eat? A minute and a half doesn't seem like a long enough heat application to do that.

I do like the recipe with mayo, thank you obwgt !

I use egg beaters in place of the raw egg in my Caesar dressing as well as in eggnog. 😋

I always thought that a coddled egg was safe to eat, but I could be wrong. I guess if you coddled it in the shell for 5 minutes instead of 1-1/2 minutes it would be safe, but the yolk might get too cooked. You only need the yolk for the salad dressing, and I discard any white that is stuck the the shell when I crack the coddled egg.

However, I will say that I do not fear raw eggs. I make sure that I buy only free range eggs, but I'm not sure how much of a difference that makes. I've never gotten sick from coddled eggs, but if you are at a heightened risk, then it might not be worth it for you.

Egg beaters sound like a better option for you. I do not particularly care for Caesar dressing made with mayonnaise, but olive oil mayo might be okay, if you decide to go that route.

Why are you so worried about raw eggs? Mayo is raw egg, eaten by millions the world over. Is there something about American eggs I don't know about?

Yes indeed, Islay. Chickens in huge industrial egg laying operations--discovered, I think, in the late 80s that salmonella crossed into the eggs. I buy locally raised eggs from birds on pasture.

Why are you so worried about raw eggs?

Because of salmonella. Seniors are at higher risk for bad Salmonella consequences. Especially now with the danger of Covid, I am doing what I can to decrease the possibility of becoming ill with one illness and then having Covid on top of that.

Mayo is raw egg

I use Hellman's, and they use pasteurized eggs to make their mayo.

https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety

Another vote for the recipe that sushipup and Nana H posted!! I was looking for a recipe a couple of months ago and tried this one. Have now made it like 3 times.

My only note is that I did doctor it up with more worchester, anchoive, etc. I just did it to taste and we absolutely love it!

Years ago, before the internet, I had a recipe that used a soft boiled egg yolk. I used to love egg salad. I would take one egg out early. Even a partially cooked yolk is tasty in a dressing. (Blendered). No idea where the recipe came from.

This one is good. Link, HERE ....during 2020 I purchased Kewpie mayo. It is made with just yolks. (rich) So when I made a quick dressing I just use a 1/4 cup. AnnBurrell has a good eggless dressing. We stocked up on tinned and paste tube anchovies this past year. Love them! The link is very similar to the others posted. I agree to adjusting to taste.

Food bourn illness is real. Practicing safe food handling is not difficult. Just smart. Especially important for infants and under 5 yrs. Over 60 or compromised. We know a lot more now that just 10-20 yrs ago. Better sensitive testing and tracing.

Was not that long ago that our parents and grandparents called it a 24hour 'bug'. We practice safe canning protocols now. Our grandmothers did not necessarily.

Lars coddled egg, is safe, 'pasteurized', if the yolk hits 138º for 3.5 minutes. The way to take the temp would be to Bain Marie. A bit of lemon and water, scrambled in, buys a bit of temp. A yolk starts to cook at 140º. Just need to stay on it and use a fresh clean fork or clean tiny whisk each time you stir. (I use Sous Vide)...no tending. (I think it is 135º for 75minutes).

Now I want a Caesar salad and egg salad. 😜

Apparently the Once Upon a Chef recipe is extremely popular. . .

Mayo is raw egg....but the acid of the lemon and/or vinegar act as preservatives....as well as all the preservatives put into commercial mayo.
The estimate is that between 1 in 10,000 to 1 in 20,000 eggs sold commercially are infected with salmonella.
Compare the risk of getting salmonella from from a Ceasar dressing to the risk of getting Covid by going to a restaurant where people are not wearing masks.....and take your chances.

and take your chances.

I would like to point out that as far as eggs are concerned,I am not preaching, people are free to eat eggs as they wish. I think it is good to post about the risks, so people can make an informed choice . I do think that if one makes mayo or Caesar dressing with raw unpasteurized eggs, that one should inform family/guests so that they can make their own informed choice.

I only said in my original post that I do not want to take the risk of salmonella by eating raw eggs. While the salmonella risk is low, it makes sense to me, particularly as I am a senior, to avoid the risk when minimizing that risk is so easy.

Dealing with Salmonella for a senior can have bad consequences. Dealing with Covid as a senior can have very bad consequences. I think it is foolish for me to take even the slightest chance of having them together, and am doing what I can to avoid either.

Commercial mayo is made with pasteurized eggs. (not sure why anyone thinks they are raw in shelf stable mayo)

I've had salmonella. It is not pretty. In my strong thirties. I will no longer take chances.

Lucille is just asking a good dressing that packs the punch of a good Caesar. Simple request as posted above a few times.

Eating raw eggs is not much different than consuming raw room temp chicken skin. An infected chicken, even visually healthy pasture raised, can produce infected eggs. (I used to think a smaller farmer could detect an unhealthy chicken)....sequester it and get a blood test...no. The entire flock needs to be tested.

I got your back Lucille. Your request is perfectly reasonable.

One of our best friends teaches at the CIA. Culinary Institute Of America in HydeParkNY. A few year into their new life, new home, with a pasture raised farm up the street, they got a horrible salmonella illness. First child was just about the solid food age. They decided to not share their breakfast with him. (runny egg yolks)

Covid is real, not a hoax. Shop without a mask?...why roll the dice. Good food does not have to be a roulette dicey chance.

You're quite right. Food shouldn't be a gamble. I don't know why you all accept such awful eggs!

You're quite right. Food shouldn't be a gamble. I don't know why you all accept such awful eggs!

Islay, I don't think salmonella in eggs is confined to the U.S.

And handling and cooking the eggs safely can make a huge difference when trying to avoid illness. I can certainly live without eating raw eggs, and I've received some great recipes right here that avoid their use.

FWIW it’s not just salmonella you need to worry about. Campylobacter is another poultry and raw egg associated bacteria, and a nasty one at that. I contracted it after ingesting raw egg (nibbling on a spoonful of rice pudding while it was cooking on the stove, just AFTER adding the eggs). Within a few days I was really sick. Luckily the doctor put me on an antibiotic before getting stool culture results back (he felt it was probably a 24 hour virus, but started the antibiotic on the chance it was salmonella).

Not only was I to let him know if it recurred after finishing up the antibiotic (and then take another course of it), but I received a call from the county board of health some time later on. Apparently campylobacter is one of those diseases that has to be reported (so they can investigate any outbreaks, but in my case, I realized how I had gotten it).

After that experience, it’s not worth taking a chance, no matter how tempting the brownie batter spoon might be!

It's rare in Europe. So we eat raw egg!

Edit: there's more of it here than I thought but it doesn't stop people of all ages eating fresh mayo etc.🤢😁

This article about the differences is interesting.

https://www.npr.org/sections/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt?t=1612861205199

It is rare here as well. Many have no issues consuming raw eggs. It is a choice. The thread topic is not 'raw egg recipes please'...🙄

LINK

"Salmonellosis: facts and figures

In Europe, bacteria of the genus Salmonella represent the most common cause of foodborne illness outbreaks (FIOs) and the second cause of foodborne illness. In France, Salmonella is the leading pathogen confirmed in foodborne illness outbreaks. In 2015, it accounted for 48% of outbreaks in which a pathogen was confirmed.

However, the number of outbreaks in which these bacteria are isolated has decreased constantly in the European Union since 2001. This improvement demonstrates the effectiveness of European policy in the areas of health and safety on livestock farms and in slaughterhouses, i.e. systematic slaughter of all laying hens on contaminated farms, and hygiene measures throughout the production chain.

Infection with these bacteria results in gastroenteritis that can sometimes be acute, which generally resolves spontaneously within a few days. However, the consequences can be serious in certain people with particular susceptibility,..."

"...

...Lastly, it is recommended that the elderly, people who are ill or immunodepressed, young children, and pregnant women avoid consuming raw or undercooked eggs, raw or undercooked meat, and raw milk."

One of the reasons that there may be less salmonella in parts of Europe is because there is now a vaccine for it. US should vaccinate poultry to stop killer salmonella | New Scientist

Let's be clear here: if I am going to risk getting any stomach bug, be it Campylobacter, Salmonella or whatever, it isn't going to be for a Caeser salad!

(It would be for chocolate chip cookie dough.)

Islay, food handling and purity requirements and inspection protocols are much higher in the EU than in the US. A lot of US food, poultry and poultry products especially but other things too, have high rates of bacterial contamination and need to be handled carefully and cooked thoroughly. Why? Inadequate and lax oversight. There's a strong farm lobby, very powerful factory-scale food producers against doing more. And too many among the American populace who have trouble understanding and accepting that needed government spending can result in increased public welfare. Our food inspection system is like swiss cheese with more holes than solid areas and I doubt that will ever change..

A dish I like a lot is called filet americain in Belgium and perhaps that sometimes or steak tartare in France, I'm comfortable eating it there but would never eat in the US, not even at home. Ground beef is one of those items that far too frequently can contain dangerous bacteria.

For those who don't know, it's a deliciously seasoned preparation of raw hamburger that can be eaten as a sandwich or on a plate with accompaniments.

Today I made the mayo based dressing posted by several people and it is WONDERFUL!! Thank you!