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I was curious if raw eggs were actually healthy after reading your comment. I was never allowed to eat raw eggs growing up. A little google-fu says he risk of s
by soared 11y ago
I was curious if raw eggs were actually healthy after reading your comment. I was never allowed to eat raw eggs growing up. A little google-fu says he risk of salmonella is overstated and extremely rare, but the USDA and others still suggest avoiding raw eggs. Not much definitive on cooking vs. raw though.
- zhemao 11y agoEggs won't get salmonella if they are refrigerated promptly after they are laid. Japan has higher food safety standards, so eggs produced in Japan are less likely to have salmonella than those produced in the US.
- pilsetnieks 11y agoEggs will also not get salmonella if their natural protective coating is not washed away as per regulations in the US (vs Europe.) In fact, American eggs would be illegal in most European countries and vice versa - American eggs must be washed and refrigerated, whereas washing European eggs is prohibited. http://www.npr.org/sections/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt http://www.npr.org/sections/thesalt/2014/09/11/336330502/why...
- abyssin 11y agoThe rationale behind it being that European egg producers will put more care into making sure the raising site is actually clean.
- pilsetnieks 11y agoI'm not so sure about that, we hear the same horror stories about factory farms as well. However, the chickens are vaccinated against salmonella, and that might have something to do with it.
- nihonde 11y agoIt's pretty common to eat raw eggs here. I would hesitate to do it with the wan-looking eggs in American grocery stores, though. Japanese people eat a lot of eggs in general: http://www.japantimes.co.jp/life/2014/09/16/food/raw-appeal-eggs/#.VzFx7ld7HdQ http://www.japantimes.co.jp/life/2014/09/16/food/raw-appeal-...
- a_imho 11y agoI can't find the source, but egg protein digestibility is increased by heat treatment, boiling being the most effective preparation method afair.
- ulrikrasmussen 11y agoThe Danish Food Administration has per 2013 officially declared raw eggs safe to eat for consumers. The food industry still has to use pasteurized eggs though. Even though I knew the risk of Salmonella was already minuscule, I use raw eggs in my cooking a lot more now (e.g. dressings, mayo, etc.). It is just a lot more convenient than having to buy pasteurized yolks and egg whites. I don't know if raw eggs are truly safer to eat here in Denmark, or if the food administrations from other countries are just being overly conservative.