I live in the Hudson Valley too and I eat about 3 raw eggs per week. I
buy my eggs at Hannaford grocery store and never have had a problem
(diarrhea etc.) from eating the eggs.

Michael

Madeline Stratton wrote:
>
> My question is, how do you deal with
> the salmonella threat from using raw eggs? Can the eggs be soft boiled long
> enough to make them safe, and still be used successfully in the mayonnaise?
> Thanks,
> Maddy Mason
> Hudson Valley, NY