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Thread: Risk of raw eggs page

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    howardroark's Avatar
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    Risk of raw eggs

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    For my whole life, I have always had the assumption that you do not eat raw eggs, due to risk of food-borne illness. Mark's article for egg coffee yesterday reminded me that I was wondering about this very issue for his mayonnaise recipe (raw egg yolks). Is it safe to eat raw eggs?

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    jakejoh10's Avatar
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    If your eggs are from a quality source, you should be fine.
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    Mr. Anthony's Avatar
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    Risk of raw eggs from good chickens: virtually zero.

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    Also, I'm going to guess that the heat from the coffee, or the acid from the vinegar essentially "cooks" the eggs enough to kill anything. I do believe I've at least heard that about vinegar--the coffee may just be wishful thinking on my part =P
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    The risk increases greatly when you leave the eggs out on the counter for extended periods of time at warm temperatures, as they do in restaurants. That's why most cases of food poisoning from eggs happen in restaurants.

    I never much liked raw eggs, even in beverages. But if the beverage is actually hot, there is not a safety problem. 140 is not hot enough, but you'd probably say that if you were to taste it. Coffee is normally served at 160-180F.

    Quote Originally Posted by Cyborcat View Post
    Also, I'm going to guess that the heat from the coffee, or the acid from the vinegar essentially "cooks" the eggs enough to kill anything. I do believe I've at least heard that about vinegar--the coffee may just be wishful thinking on my part =P
    Vinegar does not cook anything. It merely retards bacterial growth. Adding acid to fish when making seviche results in the proteins being denatured, but the presence of pathogenic bacteria will be unchanged.
    Last edited by eKatherine; 07-26-2013 at 08:42 AM.

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    Based on the responses so far, it seems like some homemade mayonnaise will be getting made this weekend.

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    I have been eating raw eggs for most part of my life and never had any problems by doing it...
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    I don't like raw whites, but I mix raw yolks into all kinds of stuff. My salad dressings, homemade mayo, apparently even my coffee now!..... But I really love shooting the yolk just by itself. Its so tasty. Safety concerns have already been covered I think.

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    Quote Originally Posted by eKatherine View Post
    Vinegar does not cook anything. It merely retards bacterial growth. Adding acid to fish when making seviche results in the proteins being denatured, but the presence of pathogenic bacteria will be unchanged.
    Not quite true. Vinegar does kill bacteria, but simply putting vinegar on fish will not destroy all pathogens it might contain.

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    Graycat's Avatar
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    I have had raw eggs occasionally with no problem whatsoever. I remember reading somewhere that extra caution needs to be applied when cracking the egg, so there is minimal contact with the outer surface of the eggshell.

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