In a mixing bowl, whip eggs until slightly frothy. Slowly whisk oil into eggs in a slow steady stream until emulsified. Add remaining ingredients and mix well. Keep refrigerated until ready to use. Yield: 1 1/2 cups *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." All recipes courtesy of The Greenbrier CHEF DU JOUR ROBERT WONG SHOW #DJ9451 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2048 (99%)|
|Amt Per Serving||% DV|
|Total Fat 227.6g||303 %|
|Saturated Fat 18.3g||91 %|
|Monounsaturated Fat 133.3g|
|Polyunsanturated Fat 66.2g|
|Cholesterol 0mg||0 %|
|Sodium 227mg||8 %|
|Potassium 27.8mg||1 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 12.9g|
|Protein 0.9g||1 %|
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Calories per serving: 2067
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