In a small skillet, bring the sugar and water to a boil, stirring until dissolved. Allow to come to room temperature. Seal and store what is not used in the refrigerator.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella
, by pasteurization or another approved method.