Does your favourite salad dressing call for raw egg but you’re a bit angsty because of the salmonella risk? Lemon power will save the day. Add 20ml of lemon juice per egg, stir gently and refrigerate the mix for 48 hours. You can store this mix in the freezer for up to 3 months. When you are ready to use, thaw the eggs in the fridge overnight.
Image of a raw egg (after being soaked in vinegar for 48 hours) by Wikipedia user Biswarup Ganguly.