What’s the story about salmonella in eggs?
In the 1980s, a specific strain of salmonella bacteria was found growing in the reproductive organs of egg-laying hens. It is rare, but in one in 20,000 eggs, the Salmonella bacteria may infect an egg. Cooking destroys the bacteria, which is why people are advised not to use raw eggs in egg nog, steak tartare, Caesar salad, etc. To use “safe raw eggs” in recipes, the USDA recommends heating the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160°F. Then combine it with the other ingredients and complete the recipe. Photo of eggs by Rodolfo Clix | SXC.
