subignition

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.html

Removing the bloom, as Americans do, increases porousness and makes it more likely for the internal part of the egg to become contaminated with bacteria, specifically salmonella.

But 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.

I’m not saying you’re wrong. I’m just saying everything I’ve ever heard and read about says that you should avoid raw American eggs in particular.

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.

The first link works fine for me on mobile web. We are on the same instance so that may be the fault of the app you are using to browse Kbin.

And I included the second link because it’s a nice fact sheet of egg myths, I’m aware that eggs are handled differently there

Do you have any sources for this claim?

The way they are chemically treated makes them more likely to carry salmonella.

My understanding is that while removing the bloom does make it easier for bacteria to penetrate the shell, because that’s done just before packaging, the overall risk of contamination is lower. It’s important to note that if the hen is infected there’s a possibility for salmonella to be inside the egg regardless.

I don’t believe that’s true. You are probably thinking of the fact that egg shell becomes more porous when washed - if an egg is dirty or contaminated, washing it increases the chance for bacteria to get inside. I personally try when cracking eggs to minimize the amount of exterior shell that the egg touches, but I’m not sure how much that matters.

Eating raw or undercooked eggs will always be a higher risk. Further reading:

https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
https://www.foodauthority.nsw.gov.au/consumer/special-care-foods/eggs-enjoy-safely/myths-and-facts

It does, doesn’t it?

I think it’s the warmer lights. Subconsciously we know that stuff is supposed to stay there only temporarily, I suppose.

Narutomaki, or spiral fish cakes

It’s so beautiful. 😭