I buy a carton of liquid pasteurized egg yolks and freeze it in ice cube trays. So I can take out a couple of cubes and make mayo anytime I want. So I don't have to worry about any Salmonella. I can also keep it for more than a week if I want to (right..?), so it's very convenient.
But how bad is it?
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Pre-packaged egg yolks are bound to have tons of oxidized cholesterol which is what the studies are based on that linked heart disease and dietary cholesterol. I'm also guessing these are from hens that have led a sorry life and eaten a sorry diet.
Eat whole eggs as fresh as possible. You have no need to worry about salmonella in raw eggs if they are pastured eggs. I've heard organic is safe as well. Salmonella contamination is from factory farms. It's factory farms which got us into this whole pasturization mess with milk.
I personally eat raw eggs. My eggs are pastured from a local farm. If yours are the same then don't worry about eating them completely raw.
I buy instant eggs. They come in a white (sometimes light brown) ellipsoid casing. You just have to tap it on a hard surface to crack it open. What will they think of next?
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Why wouldn't you buy actual, real, eggs, straight from pastured or organically fed hens?
I don't know about pasteurized egg yolks, but I have seen a box of the fake stuff and while the label said real eggs on them, they had stuff like wheat or soy or other nasties. I don't recall exactly as it's not something I'd actually have in my fridge.
Separating egg yolks from whites, is a very simple process, it's not much of a time saver to have it pre-done for me.
If you need to separate the yolks from the whites, you'd normally want them at room temperature because you're making a dish that would require it (omelettes, custards, mousse, etc.) So warm'em up by putting them in a bowl of warm water for 5 minutes, then either crack the shell in half and pass the contents from one half to the other, letting the white drip out over the shell until all you have is the yolk. Or, just use your fingers: pour the egg out of the shell into your hand and let the white slip through your fingers, but not the yolk. Very easy.
Most of the time, I'd want the whole egg since the nutrients are in the yolk (biotin, and other B vitamins) while the anti-nutrients that deplete biotin are in the whites.
Besides, I don't know ahead of time whether I need more yolk or whites, so, why not have both available, fresh, as needed, instead of chemically stabilized, or full of oxidized fats, and proteins, or with added preservatives?
As an example, not necessarily related to the specific product you've asked about, here's what one of these industrial egg like products lists as its ingredients:
Contains 99% of Egg(s) Whites, Contains less than 1% of Flavor(s) Natural, Color(s) Includes (Beta Carotene) Spice(s), Salt, Onion(s) Powder, Vegetable(s) Gum (Xanthan Gum, Guar Gum), Vitamins And Minerals, Calcium Sulphate (Sulfate), Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol (Tocopheryl) Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin (Vitamin B2)), Vitamin B1 (Thiamine Mononitrate (Vitamin B1)), Vitamin B6 (Pyridoxine Hydrochloride (HCL)), Folic Acid (Vitamin aB), Biotin, Vitamin D3
Guar gum is absolutely not something I'd want to eat. Note that they don't actually list what's in those "natural" flavors, spices, or colors, they probably contain MSG or other nasties. They do list things like salt, onion powder, but for some reason, they are listed separately from the generic "spices" - the generic word is what could hide all sorts of nasty stuff.
Also, I don't need more iron in my diet, and I have salt, if I want to add it, I will.
Whole eggs, themselves, naturally contain vitamins, so the fact that these guys are adding them back in, is already a bad sign - this is from a egg white only product, so this is why they put back what they removed from the yolks. (It's no different to what they do with bread: they bleach the flour, which removes a lot of the vitamins and then add just enough artificial versions of those back in to pass FDA regulations.)
i would eat my mayo and make fresh as needed. i mean really why take a chance. i made my first batch of mayo this week. I dont want old mayo. one week is a good rule to follow.