Reply #10: I really don't think this is necessary unless you have...

[mike_c]

...local salmonella problems. First, a brief dip in boiling water is not all that effective a sterilization technique, especially if the egg has been refrigerated. If you leave it in the boiling water long enough to really insure it's sterile then it's cooked and that's NOT what ou want (the egg yolk is the emulsifier in the dressing, not just a flavoring, so it must be liquid) Second, the separated eqq yolk goes right into an acidic environment (lemon juice) that doesn't foster bacterial growth very well, and finally, even if a small bit of surface contamination occurs, the dressing should be eaten fresh immediately or kept refrigerated for a short time to prevent bacterial reproduction.

I've been making his dressing for years, without problems. Frankly, if you must sterilize the eggs a quick dip in bleach is better, followed by a thorough rinse, of course....

on edit: btw, is your sig a word play on fire ants?