For this and other uncooked recipes, it's wise to use eggs that have undergone pasteurization to eliminate potential bacteria, including salmonella. You'll find pasteurized eggs along with the refrigerated eggs in most supermarkets.

If necessary, you can use pasteurized liquid eggs, which come packaged in a carton. One-fourth cup equals one egg. (In this recipe, one-fourth cup can be used in place of the 2 egg yolks.)

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.