| ▲ | Cthulhu_ 2 days ago |
| How's that? I know American eggs get cleaned and bleached, but that doesn't happen in Europe yet salmonella is not a huge issue. (cleaning eggs also removes some of its natural barriers, making it mandatory to refrigerate them to keep them edible) |
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| ▲ | rscho 2 days ago | parent | next [-] |
| Industrial eggs are tightly controlled. Homemade eggs are far more susceptible to infection. AFAIK, scrubbing eggs like in the US is generally a bad idea, and results in the need to refrigerate them. |
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| ▲ | JumpCrisscross 2 days ago | parent | next [-] | | > Homemade eggs are far more susceptible to infection Source? I buy small-farm eggs all the time. The industrial ones need sanitisation because of the literally shit condition the birds are kept in. | |
| ▲ | jagged-chisel 2 days ago | parent | prev [-] | | This doesn’t explain the lack of salmonella from eggs in Europe | | |
| ▲ | rscho 2 days ago | parent [-] | | Huh ? Yes, it does. Same reason as in the US: industrial eggs are tightly controlled. |
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| ▲ | razakel 2 days ago | parent | prev | next [-] |
| Chickens are vaccinated in Europe. |
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| ▲ | thaawyy33432434 2 days ago | parent | prev [-] |
| lack of bleaching force owners to keep high standard (hygiene and vaccinations) If you wash your eggs before using them, you will never get salmonella. |
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| ▲ | 9dev 2 days ago | parent [-] | | But you will get rotten eggs easily. In thirty years in Europe, I’ve had a single incidence of salmonella infection when I handled egg shells badly while doing a Carbonara (which requires raw eggs to be spread right over the plate).
This really, really isn’t a problem if you follow minimal hygiene when cooking (don’t touch food after touching shells without washing your hands in between. |
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