Bob (this one) wrote:

> OmManiPadmeOmelet wrote:
>
>> Honestly, if the shell is intact and you disinfect the shell, there
>> is very little danger from FRESH, properly treated (refrigerated) raw
>> eggyolk. I soak my eggs in a 10% bleach solution for a bit before
>> putting them away.
>
> You're wasting your time with that bleach exercise. It's not the
> outside of the shell that's the problem. Salmonella contamination is
> inside the egg. Chickens are laying eggs with the salmonella already
> included.
>
> But not very many of them. I've seen estimates from professional
> sources that say the range is anywhere from 1 in 10,000 to 1 in
> 20,000. The odds are very low.
>
>> Yes, I did get salmonella once but it was from eating a raw egg that
>> had been slightly cracked so was contaminated. It was carelessness on
>> my part as I knew better.
>
> Cracked eggs can be contaminated by outside bacteria entering the
> crack and prospering. I don't ever use them. For anything. But it's
> probably more an aesthetic judgement than bacteriological wisdom.
>
>> I've eaten hundreds of raw eggs over the years as I actually prefer
>> the yolks raw, or mininally cooked.
>
> Minimally cooked, like to something over 150°F where it's still runny,
> has killed any salmonella in there.
>
>> And they seem to be easir to digest. ;-)
>
> Personal judgement.
>
> Pastorio


That 150 degree claim... does a three minute egg gets that hot? I'll
have to take it's temperature next time.

--
Andy
http://tinyurl.com/dzl7h