Ah! You know about real mayo. :)
Well, I know about *jarred* Mayo! I’ve never made it myself.
When I was young, we never worried about ‘bad eggs’. But we always got eggs from small, local businesses.
Nowadays, eggs are a much larger-scale industry; and when things get large, there’s more room for mistakes.
I used to make eggnog and cold mousse out of raw eggs; as time went on, I became concerned about raw eggs, and began buying pasteurized eggs for those purposes. But lately, we can’t find pasteurized eggs in our local markets.
Ping to Johnny, if you should have time: How do you pasteurize an egg at home, for something like eggnog or mousse or mayonnaise?
-JT