Raw egg

[Anonymous]

When using raw egg that won't be cooked in a recipe (like mayo), does it matter if it's a regular supermarket egg, organic, directly from a farm/backyard chicken...?

[Anonymous]

Yes. Safest would be surpermarket egg that are washed and pasteurized. I don’t believe all are, so you would have to read label. If you are going to use a fresh farm egg, wash it. It was sitting in some chicken poop before they packed it up

[Anonymous]

I have been eating cookie dough (with raw egg) for decades (am in my late 50s). I've used whatever eggs I had on hand and have never had a problem.

[Anonymous]

My kids and I googled and found directions for pasteurizing raw eggs that we used when making egg nog. My kids did it so I don't remember the steps but I think they warmed the eggs to a low temperature or something.

[Anonymous]

Anonymous wrote:Yes. Safest would be surpermarket egg that are washed and pasteurized. I don’t believe all are, so you would have to read label. If you are going to use a fresh farm egg, wash it. It was sitting in some chicken poop before they packed it up

Very few raw eggs are pasteurized and I doubt any supermarket brands are ever pasteurized. All raw eggs in the US must be washed although I agree the farm fresh ones tend to have the occasional feather or piece of debris stuck to them. The only thing is that those organic brand eggs taste way better than the supermarket brands. I would rather buy the cheaper eggs because I'm stingy but I just can't get over how bland and pale they are compared to the fancier brands such as Nellie's or Pete and Gerry's. I am sure those brands are just as safe as any other egg on the shelf.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yes. Safest would be surpermarket egg that are washed and pasteurized. I don’t believe all are, so you would have to read label. If you are going to use a fresh farm egg, wash it. It was sitting in some chicken poop before they packed it up

Very few raw eggs are pasteurized and I doubt any supermarket brands are ever pasteurized. All raw eggs in the US must be washed although I agree the farm fresh ones tend to have the occasional feather or piece of debris stuck to them. The only thing is that those organic brand eggs taste way better than the supermarket brands. I would rather buy the cheaper eggs because I'm stingy but I just can't get over how bland and pale they are compared to the fancier brands such as Nellie's or Pete and Gerry's. I am sure those brands are just as safe as any other egg on the shelf.

You can buy pasteurized eggs at the store. You just have to find the correct brand. Er bought pasteurized eggs when I was pregnant. Otherwise we don't bother.

[Anonymous]

Salmonella is generally found on the outside of the egg rather than the egg itself as is commonly believed. It's also only found on approximately 1 in 20,000 eggs in the US.

Be careful when you're cracking - crack against a flat surface rather than the lip of a bowl so the egg has as little contact with the exterior of the shell as possible and there is virtually zero risk.

[Anonymous]

Anonymous wrote:Yes. Safest would be surpermarket egg that are washed and pasteurized. I don’t believe all are, so you would have to read label. If you are going to use a fresh farm egg, wash it. It was sitting in some chicken poop before they packed it up

don't wash fresh eggs:
https://www.rd.com/article/never-wash-fresh-eggs/

[Anonymous]

Anonymous wrote:I have been eating cookie dough (with raw egg) for decades (am in my late 50s). I've used whatever eggs I had on hand and have never had a problem.

The uncooked flour is much more likely to make you sick than the raw egg.

[Anonymous]

Anonymous wrote:I have been eating cookie dough (with raw egg) for decades (am in my late 50s). I've used whatever eggs I had on hand and have never had a problem.

It’s not the egg that’s really the worry there, it’s the e. Coli in the raw flour.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Yes. Safest would be surpermarket egg that are washed and pasteurized. I don’t believe all are, so you would have to read label. If you are going to use a fresh farm egg, wash it. It was sitting in some chicken poop before they packed it up

Very few raw eggs are pasteurized and I doubt any supermarket brands are ever pasteurized. All raw eggs in the US must be washed although I agree the farm fresh ones tend to have the occasional feather or piece of debris stuck to them. The only thing is that those organic brand eggs taste way better than the supermarket brands. I would rather buy the cheaper eggs because I'm stingy but I just can't get over how bland and pale they are compared to the fancier brands such as Nellie's or Pete and Gerry's. I am sure those brands are just as safe as any other egg on the shelf.

Do some of you just not read labels at all in the store? There’s always at least one pasteurized egg option at any decent sized grocery store.

And organic eggs are just as likely to be pale yolked. Free range chicken eggs is where it’s at.

[Anonymous]

If have a sous vide machine you can always pasteurize your own: https://www.seriouseats.com/sous-vide-101-all-about-eggs