When I was a kid, it seemed like foodborne illness didn’t exist. Of course it was still around, but there wasn’t as much concern that everything you ate could be hazardous if raw or undercooked. And that definitely had its perks. For one, I could lick the batter from a spatula every time my grandmother made a cake or brownies. And I never had to think twice about there being raw egg in it. Now, everyone seems to be afraid of salmonella or any other possible threats that may be lurking in raw eggs – and that has led to some changes in our culinary world. For one, most people don’t use raw egg when making mousse anymore. If you ask me, that’s just a shame. So let’s bring eggs back into the spotlight with my favorite at-home pasteurization technique.