The way our industrial farm operations work these days, an outbreak of salmonella and recall of half a billion eggs isn't such amazing news. What eggs are safe to eat, and how? Here are a few tips.


Image by cursedthing.

A post at The Kitchn blog digs into pasteurized eggs, which are sold in a few different ways and are, in general, far less prone to disease and easily substituted in for any egg requirement in a recipe. They may not always work just the same in recipes that call for foamy results or using eggs as a binding agent, though.


Over at the New Yorker, the confusing and sometimes contradictory advice from federal experts is laid out, and epidemiologist Stephen Morse offers some tips for fancy cooking and restaurant serving of eggs, but notes that eggs are, in general, a controlled risk, no matter where they come from:

"The sad reality is that we can't eliminate all risks from the world," Morse said. "It's largely a matter of how you view the risk-benefit tradeoff. We all have our own mental calculation. I tend to avoid poached eggs, personally, but I have no particular reason. Statistically speaking, they're probably not that dangerous." (The odds of an egg's being infected are one in twenty thousand; cooking it further reduces the risk.)

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What have you changed up, or avoided, since the egg recall started?

Food in the News: What's the Deal with Pasteurized Eggs? [The Kitchn]

Egg recalls and salmonella outbreaks [The New Yorker]