egg spoon drama is very dumb but I'm definitely entertainedhttps://www.nytimes.com/2018/03/26/dining/alice-waters-egg-spoon-me-too-movement.html?smid=tw-nytfood&smtyp=cur …
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I think it's a hangover from sketchier food-safety times, people freak out about raw eggs the same way they do pork that hasn't been cooked to the texture of drywall
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bingo I do gotta say I'm not a fan of the texture of raw egg unless it's blended into something else
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Aside from stupid bar tricks and emulsions like mayonnaise, I usually just see raw egg yolks used (tamago gohan, carpaccio), not the whole egg including the whites, probably for exactly that reason
End of conversation
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