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Reply to "Am I the only one grossed out by foodies and restaurants using runny egg yolks?"
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[quote=Anonymous]The one that annoys me the most is when you go to a restaurant and order Spaghetti Carbonara and they serve it to you with a big raw egg yolk on top! That is NOT how this pasta dish is traditionally made and if you take it back to its roots (pasta cacio e uova) it's always been a beaten egg mixture added to steaming hot pasta, forming a silky sauce. Now when I see it on the menu I have to point-blank ask if they serve it with a raw yolk on top. If they do, I don't order it. [/quote]
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