Quote:
Originally Posted by cranks
I can order raw eggs at my local Japanese restaurant. When I do, I hide it from American guys like I'm smoking something funny. It's true it can be slightly dangerous though. The shell sometimes has salmonella. But in 17 years living in the states and the UK, I had hundreds of raw eggs , and never had a single incident of food poisoning, so I deem it fairly safe.
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Yeah, this is something I learnt on a cookery course; as long as the eggs are fairly new (easy to check by shaking to see if there's a noise or floating in something. Fresh eggs sink.) and the shells have been scrubbed clean, you should be fine to eat it raw. You're more likely to get salmonella off of undercooked chicken or leftover rice than eggs anyway. If you are ever concerned, the best thing is to not let the egg get in contact with anything the shell has touched. So like, don't put an egg in a bowl and then crack it into the same bowl. Crack it into something else, discard the shell and then wash your hands before continuing.
I'm not surprised to hear more people get ill from oysters in the USA than egg, some restaurants can get pretty lazy about checking over their stock and as a customer it's harder to tell if shellfish is off after it's been cooked. Sometimes it can look and taste fine, and still make you really ill. I've had a couple of bad shells in my time so I'm hyper alert to off-fish now; thankfully I can usually tell from the smell and the taste; off or on the turn fish has that muddy hint.
Back on subject, the japanese kids I used to live with pretty much had one of two things for breakfast; omelette and salad or toast and coffee. It was only one girl when she was particularly ill or hungover or homesick who would bother with miso and rice and things, because it took too much effort to make it everyday.