In article >,
Chatty Cathy > wrote:

> Larry LaMere wrote:
> > On Tue, 31 Jul 2007 19:33:04 +0200, Chatty Cathy >
> > wrote:
> >
> >> http://www.recfoodcooking.com
> >>
> >> Vote now! (or not)
> >>
> >> Thanks go to Dee Randall for sending in this survey.
> > Needs a fourth choice "I chuck it out"
> >
> >
> Do you really? Like a few others have said, unless the egg is obviously
> "rotten" it doesn't bother me.

Unfortunately, I was unable to pull Goomba's post about clouded whites
as she is in the killfile, but I saw her post at work last night thru a
different server.

She is correct.

The egg that I got Salmonella from that one time had a slight clouding
of the white but the yolk was intact so I trusted it. Normally yolks are
fragile in ruined eggs. The shell was damaged and it was a home grown
egg.

Like an idiot, I ignored it. I was on a raw egg kick at the time and the
egg smelled and tasted fine. I thought the slight clouding was due to
the shell being damaged during the washing process.

It was really dumb.

The $100.00 ER co-pay was not worth a $.10 egg. :-P

If in doubt, toss it out.

I started paying for my error in judgment about 6 hours later. After 3
days of being unable to keep anything but water down, I sought help.

The Demerol IV was almost worth it. <G>

Almost, but not quite... I lost 15 lbs. in 7 days.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson