Can Egg Drop Soup cause Salmonella?
“Egg drop soup is best known as a Chinese soup of beaten eggs, chicken broth, and boiled water. Condiments such as table salt, black pepper, and scallions are also commonly added. The soup is finished by adding a thin stream of beaten eggs to the boiling broth, creating thin, silken strands of cooked egg that float in the soup. Egg drop soup using a different recipe is also known as a simple soup in different European countries and Japan.” Umm…if the egg(s) had salmonella in them and they didn’t cook internally enough (maybe just enough outwardly to form a hard outside strand but the inside may not be fully cooked), then yes it could be possible. Theoretically, being added to boiling broth, it should cook the egg completely and eliminate any potential hazards. However, if they just rushed and cooked it in a hurry, the egg may not have gotten heated enough internally to kill salmonella or other germs that could have been in it. Knowing restaurants nowadays, it wouldn’t surprise me if
