I was doing a search and it is a medieval drink and you can add a liguer to it,it's like a custard.. All the recipes online require heating the eggs in a double boiler and blanching in cold water first..no italian back in the day would ever do that...
oh... i read somewhere that the shell is the part which you should take caution with especially from a sick chicken
I was wondering do you think pastuerized egggs will work ?
Also did a little research and it seems that a supplement called ppc Phospatidyl choline,is made from ,u guessed it...egg yolks ...it is a liver and brain rejuvenator..