Raw eggs, okay? The culturally accepted foods homemade mayonnaise, hollandaise sauce and some Caesar dressings all contain them. People on TV always drink raw egg “protein shakes.” Yet indulging in a single cookie dough glob strikes fears into the hearts of millions.
Where can we look for guidance??? Raw egg safety a controversial topic. One website I went on to research the matter said it was VERY controversial in our society today.
The deal is: Basically no one wants to tell you that the risk of getting salmonella from raw eggs is quite low because they don’t want to be liable for someone ACTUALLY getting salmonella from raw eggs and suing their asses. LAWYERS ARE EVERYWHERE. In law schools AND in law offices. And court rooms. Everywhere.
That being said, I AM NOT TELLING YOU TO EAT RAW EGGS. I am just here to provide you with information, scientific and otherwise, regarding raw eggs. Armed with the truth, you are in control of your own life.
Here is the current USDA ruling:
Infants, young children, older adults, pregnant women, and people with weakened immune systems are particularly vulnerable to SE infections. A chronic illness weakens the immune system, making the person vulnerable to foodborne illnesses.
No one should eat foods containing raw eggs. This includes “health food” milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked. However, in-shell pasteurized eggs may be used safely without cooking.
So even if you do make the choice, WHICH IS YOUR OWN CHOICE, to consume raw egg, unless you are very young, old or with child, your immune system is LESS LIKELY to incur as much damage.
Additionally, salmonella is usually but not always in the yolk, not the white, so raw egg whites pose less risk than the yolks. There are several methods of pasteurizing your own eggs, but most are disputed by at least one source regarding the safety, so I won’t bother citing one. And white hens lay white eggs, and brown hens lay brown eggs (source). No nutritional difference.
In conclusion, I feel like for awhile I thought that there was salmonella bacteria in ALL eggs, it just depended on how much. That is not true. I don’t know if you unconsciously thought that too. Just wanted to point out the mayo/hollandaise thing and share some fax. I eat cookie dough all the time but make up for the health risk by wearing my seatbelt when in a moving vehicle.
I also learned that chickens take 25 hours to lay one egg, then begin to lay another one 30 minutes later.
Pretty crazy, huh???