We used to eat sherbet out of toilet paper tubes,” someone commented on social media recently. I chuckled at the memory. Of ...

It starts with whisking pasteurized egg yolks with salt and Dijon mustard until they become pale and firm. This creates a stable base for the oil to be incorporated.

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This slows moisture loss and keeps the yolk centered." It's also important to store eggs in the coldest part of your fridge rather than the door since the temperature fluctuates in that area, he says.