Hmm… my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I’ve never had any trouble in 20 years. Wonder how long our luck will last.
The study says 34% of whole eggs tested positive for salmonella which is insane.
The CDC says 1 on 20 000. We use raw eggs in many recipes, lots of restaurants still make home made mayo. Not to mention the thousands who eat them raw everyday in smoothies like me. I pass an 18 pack of raw eggs in a week.
I’m guessing only certain strains of salmonella actually make you sick or the study is just shit because that’s the only way it makes sense.
I’m not sure that’s the case anymore. The specific salmonella that can invade chicken reproductive system is getting more prevelant.
https://www.fsis.usda.gov/sites/default/files/media_file/2020-07/Baseline-Raw-Liquid-Eggs_0.pdf
Essentially, if you get an 18 pack of eggs, there’s a good chance one of the eggs has salmonella.
You get a double whammy with raw flour, as it can contain both salmonella and e.coli
Hmm… my family demands I make French Silk pie for the holidays and that involves 4 raw eggs per pie. Always knew there was a risk but I’ve never had any trouble in 20 years. Wonder how long our luck will last.
You can either buy pasteurized eggs, or pasteurize your own eggs!
If you’re ever offered Russian eggnog shots, decline.
The study says 34% of whole eggs tested positive for salmonella which is insane.
The CDC says 1 on 20 000. We use raw eggs in many recipes, lots of restaurants still make home made mayo. Not to mention the thousands who eat them raw everyday in smoothies like me. I pass an 18 pack of raw eggs in a week.
I’m guessing only certain strains of salmonella actually make you sick or the study is just shit because that’s the only way it makes sense.