Title: Harold mcgee's pasteurized eggs - microwave
 Categories: Microwave, Cheese/eggs
      Yield: 1 Servings
 
      2 ea Egg yolks
      2 ts Lemon juice
      2 tb Water
 
  Place yolks in 2 cup measure. Beat until well blended.
  
  Add lemon juice. Beat again. (or vinegar)
  
  Add water. Beat well.
  
  Cover bowl or cup with saran (or a plate) and heat in micro until the
  surface of the egg yolk begins to heave. Count 8 or 10 seconds,
  remove the cup (bowl) and beat vigorously with a clean whisk until
  smooth. Discard whisk, quickly return to micro and heat again until
  it starts to heave. Count 8 to 10 seconds again, remove and beat with
  clean whisk until smooth.
  
  For standard Hollandaise recipe making about 2/3 to 1 cup of sauce
  you need 3 yolks instead of the standard 2. I counted 6 seconds in my
  MW (700W) for 2 yolks...8 seems ok for 3. Increase lemon juice to
  three tsp and water to three tbsp.
  
  Harold McGee's (author of "On Food and Cooking") method of
  pasteurizing eggs prior to using them in dressings where raw eggs are
  required. I use this method regularly when making Hollandaise or a
  Caesar salad dressing.
  
  AUTHOR: Harold McGee    FROM: Barrie Joel Lax SOURCE: Food and Cooking
  DATE: /94 COMMENTS: Works well.