I have a question additional to this question How does salmonella get into eggs. This tells me that salmonella is mostly found on the shell of an egg. However, eggs are treated (typically washed) such that most egg shells do not contain any salmonella anymore.
I eat eggs which I get from my mother-in-law who has her own chickens, so these eggs are not 'treated'. I was wondering a few things:
What is the risk that these eggs contain salmonella? Is this risk negligible?
Should I use supermarket eggs to make food with raw eggs in it, for example chocolate mouse, and only use these eggs for food which is heated?
If there is a risk, how should I clean the shells? (using hot water is not an option for eggs, of course).
A related question might be Is it safe to eat raw eggs?. The answer seem to be yes, but here it also seems that it is about 'supermarket eggs'.
The danger of bacterial contamination is much lower in home laid eggs than in commercially produced eggs exactly because of the washing process that eggs go though in the US.
See the accepted answer to this question:
How long can I keep eggs in the refrigerator?
Eggs are naturally laid with a protective coating on them that will keep out bacteria. An egg keeps for a long time in a nest after all.
Commercially produced eggs are washed- I assume for cosmetic reasons- which destroys this coating and makes the porous egg shells very susceptible to bacteria.
You should discard eggs that have damaged shells but other than that you can consider your mother-in-laws eggs much safer than any you could get at the supermarket.
If you need the eggs raw, you could submerge them in boiling water for 5 sec. That would kill any bacteria on the shell and the egg would still be raw inside. Put the eggs in cold water right away to prevent the egg from heating up by the residual heat in the shell. I have tried this many times and the eggs do not cook. If you are serving the eggs to very young children, pregnant women or someone who are sick, you should buy pasteurized eggs instead. But normally it's safer to eat eggs from chickens you raise, than the ones from a factory, because they are more healthy and their immune system is well developed enough to kill the salmonella itself.
more likely to be unsafe than undercooked (pink) beef? (Answers to previous questions seem to provide give conflicting answers: "no" as discussed in Why isn't it safe to eat raw chicken?; "yes...Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three... that temperature and not color should be used to test for safety, and that cooked poultry can be pink - especially when young. As I kept eating, I came across meat that was quite dark red - this was probably
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag...' (flattened & parcooked). granola (US) is a cooked sweetened oat dish that may include nuts or dried fruit, and may be pressed into bars. It looks similar to muesli (UK) which is raw oats, nuts... Smarties (US) are compressed sugar pellets (similar to PEZ tablets, but round with concave sides, packaged in rolls with twisted ends) Candy (US) is sweets (UK) Fried egg in the UK is what Americans
effects on surface tension? Especially interesting would be ones without flavor, which could be used to tweak existing liquids. Note: I posted a related question on the physics stackexchange. ...Based on a related question, some of us are curious about surface tension in liquids commonly used in food and drink. There's a table on Wikipedia containing a tantalizing amount of information... surface tension than water, 76 mN/m at 20C. Very salty water (6M, compared to seawater at .6M) has higher surface tension, 83 mN/m at 20C. Of interest would be: How does surface tension typically
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