Filed under: News
HARTFORD, Conn. - Experts have some simple advice when it comes to eating runny eggs these days: Run away.
With salmonella concerns triggering the recall of more than a half-billion eggs in more than a dozen states, warnings are becoming more dire every day against eating undercooked yolks and translucent egg whites.
But what's a home cook to do, especially when hit by cravings for eggs Benedict, pasta carbonara, homemade Caesar dressing or other dishes that call for raw or only slightly cooked eggs?
There's no one answer for every recipe, but cooking and food safety experts agree on a few basics to help keep foodies in the kitchen and out of the hospital.
Don't eat any questionable eggs - cooked or otherwise - especially if they're part of the recall, but even if they're not on that list but are cracked or have been sitting in the refrigerator for a while (eggs remain fresh for about a month after purchase).
"Eggs are cheap. Throw them away. It's that simple," said Brad Barnes, an associate dean at the Culinary Institute of America in Hyde Park, N.Y.
When frying or scrambling eggs, they must be cooked to a temperature of 160 F. This means about 2 to 3 minutes per side for a fried egg, or until solid for scrambled. A digital instant thermometer is the best way of knowing when you've hit the proper temperature. For fried eggs, take a break from sunny-side up and try eggs over hard: fried on one side, then flipped and fried well on the other.
Mopping up oozing yolks with toast? Bad idea. Consider making hard-boiled eggs rather than soft by gently simmering them for about 15 minutes. Hard-boiled eggs last about a week in the refrigerator.
As for poached eggs, a little longer is a little better. Though most recipes suggest short cooking times in barely simmering water, for safety it's best to let the egg go for about 5 minutes at a gentle boil.
Drinking raw eggs for a protein boost? Even worse idea, given the risk of salmonella and its violent nausea, vomiting, abdominal pain and temporary residency in the bathroom.
Source: Associated Press
Drinking raw eggs for a protein boost? Even worse idea, given the risk of salmonella and its violent nausea, vomiting, abdominal pain and temporary residency in the bathroom.
Source: Associated Press
Kevin Eason is a freelance editorial cartoonist and Illustrator from New Jersey. His brand of satire covers news events in politics, entertainment, sports and much more. Follow him on Facebook.