"phaeton" wrote

> However, there's a simple Japanese breakfast component called Tamago Kake
> Gohan: http://tinyurl.com/kujla
>
> As you can see it's a dash of soy sauce beaten into a raw egg, which is
> then mixed in with a bowl of rice. I think I'd love it. But do you all
> think that the chances of getting sick from a completely raw egg are much
> less the fresher the egg is? Or is it more like "one in every million
> eggs contains salmonella, even if the shell is 100% intact", and I'd just
> be rolling the dice each time?

Your chances of illness go up in the states with regular store eggs but are
still pretty minimal. In Japan, they dont really have the same 'battery
chicken' habits. In Sasebo, eggs were so fresh, they might as well have
still been warm from the chicken (grin). Brought in from the outlaying
farms, sold in plastic bags with 5 per bag at 100 yen normally a bag.
Raised in a semi-free range (meaning small yard, not so close, often 10-15
chickens per stretch which would be fairly sizable).