A question came up recently about the Salmon Cakes and Ginger Mayonaise recipe.  The recipe for the mayo lists 2 eggs or equivalent pasteurized egg product.  When using this recipe, you have excellent teaching opportunity about eggs and food safety.  It is imperative that educators use the pasteurized egg product in the class and explain the reasoning.  For more information information check out: https://www.foodsafety.gov/keep/types/eggs/index.html.  I also like to include a handout on egg safety in the handouts for the class.