Recipe Notes

THIS RECIPE CONTAINS RAW EGGS: The Jewish Kitchen suggests caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, we recommend you use only fresh, properly refrigerated, and clean grade A or AA eggs with unbroken shells and avoid contact between the yolks or whites and the shells. For any recipe that requires raw or partially cooked eggs, use shells that have been treated to destroy salmonella by pasteurization or other approved methods to reduce the risk of food-borne illness.