Raw egg from my birds beaten into steaming hot rice until it is frothy? Eating it while watching my kids sled in the back yard? Sign me up!
Raw egg from my birds beaten into steaming hot rice until it is frothy? Eating it while watching my kids sled in the back yard? Sign me up!
I am also using Firefox on Android so it’s a mystery to me why the link doesn’t work for you. Maybe it markdown will let me send it as plain text:
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.htmlBut this would only apply when an external contaminant is introduced between packaging and consumption, since the sanitization process should eliminate any bacteria that was not already inside the egg, I think.
I suppose if poor food handling practices are involved, cross contamination is more likely in a restaurant cooler or something. I was mainly considering the case of home cooks in my earlier replies.
That’s fair enough. I should note that the CDC link explicitly recommends the use of pasteurized egg products for raw and lightly cooked applications like this.
That sounds about right. Would I have heard/read in the past is that the more recently the bloom is removed before eating the raw egg, the less likely there is to be contamination internally. But in the American industrialized agriculture economy, I doubt that’s happening right before it hits grocery market shelves. But on that point, it’s a total guess and I’ve never heard anything about statistics on it.
I would just say that, if you want to eat raw eggs, try to get them fresh from somebody with chickens or a small farm. Sure, you’ll probably be fine other ones, but win-win-win to go for the small guys.