raw egs

In article said:

Hello everyone,
just a question about using raw aggs in a smootihie. Is this practice safe?
I am mindful of food poisoning or any other poisoning for that matter. I
live in Australia.

I eat raw eggs nearly every day, some from my own chickens, some store
bought. There is a small chance of salmonella infection, but it is
minuscule. I prefer to worry about the more dangerous stuff, like
being hit by a car. Of course, this assumes that you drink your
smoothie immediately after preparation.

i

"stevie-d" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Hello everyone,
just a question about using raw aggs in a smootihie. Is this practice safe?
I am mindful of food poisoning or any other poisoning for that matter. I
live in Australia.
thanks
SD

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Use the freshest eggs possible with the shell completely intact, no
cracks. Raw eggs are also used in ceasar salad dressing, steak tartar
and a few other recipes. Always a good idea to know the egg producer
personally so you know what the chickens ate and the exact age of the
eggs.

TC

In article <[email hidden]>,

(tcomeau) said:

"stevie-d" <[email hidden]> wrote in message
news:<[email hidden]>...

Quoted message said:

Hello everyone,
just a question about using raw aggs in a smootihie. Is this practice safe?
I am mindful of food poisoning or any other poisoning for that matter. I
live in Australia.
thanks

Quoted message said:

Use the freshest eggs possible with the shell completely intact, no
cracks.

That means the shell should be perfect, not that you should use the
whole egg, shell included.

Quoted message said:

Raw eggs are also used in ceasar salad dressing, steak tartar
and a few other recipes. Always a good idea to know the egg producer
personally so you know what the chickens ate and the exact age of the
eggs.

Just thought I'd add that because it assumed knowledge not necessarily
present. You'd be amazed the things I've heard people do because they
just don't know. ;-)

Priscilla

stevie-d said:

Hello everyone,
just a question about using raw aggs in a smootihie. Is this practice safe?
I am mindful of food poisoning or any other poisoning for that matter. I
live in Australia.
thanks
SD

Some chickens are innoculated against salmonella so their eggs are safe eaten
raw. In UK these eggs are stamped with a red lion mark. I hope you can find
something similar in koala country.

It is recommended to coddle raw eggs before eating.

To "coddle" eggs, crack them into a small glass bowl. Place the bowl in the
microwave oven and heat for 15 seconds. This will slightly cook the eggs,
yet they will still have a runny consistency.
or
To diminish any risks involved in using raw eggs, "coddle" your eggs just
before using by submerging the whole egg in boiling water for exactly 40
seconds. (This kills the bacteria without cooking the yolks). Also be sureto
use eggs that have been properly handled and stored.

On Fri, 30 Jul 2004 22:25:09 +1000, "stevie-d" <[email hidden]>
wrote:

}just a question about using raw aggs in a smootihie. Is this practice safe?

I read somewhere that the odds are about 1 in a 1000 that the egg will be
unsafe. Since I can't seem to win a raffle with those odds it is probably a
long shot. Coddling does seem like a good idea though...

Later,
Dave

** 295/264/210 **
LCing since 3/1/04

In article <[email hidden]>,

Dave Balcom said:

On Fri, 30 Jul 2004 22:25:09 +1000, "stevie-d" <[email hidden]>
wrote:

}just a question about using raw aggs in a smootihie. Is this practice safe?

I read somewhere that the odds are about 1 in a 1000 that the egg will be
unsafe. Since I can't seem to win a raffle with those odds it is probably a
long shot. Coddling does seem like a good idea though...

I heard 1 in 200,000. I wouldn't bother with coddling, but then I also
eat raw supermarket steak.

Priscilla

stevie-d said:

Hello everyone,
just a question about using raw aggs in a smootihie. Is this practice safe?
I am mindful of food poisoning or any other poisoning for that matter. I
live in Australia.
thanks
SD

Something less than 1 egg in a hundred has been contaminated with
salmonella. Yes, it's a risk, but I've never had a problem with foods
containing raw or minimally-cooked egg.

Aramanth
in not-so-sunny-this-week South Australia.

Priscilla Ballou said:

In article <[email hidden]>,

Dave Balcom said:

On Fri, 30 Jul 2004 22:25:09 +1000, "stevie-d" <[email hidden]>
wrote:

}just a question about using raw aggs in a smootihie. Is this practice safe?

I read somewhere that the odds are about 1 in a 1000 that the egg will be
unsafe. Since I can't seem to win a raffle with those odds it is probably a
long shot. Coddling does seem like a good idea though...

I heard 1 in 200,000. I wouldn't bother with coddling, but then I also
eat raw supermarket steak.

According to aeb.org (American Egg Board), the risk is one in 20,000
eggs contaminated with salmonella in the USA. Also, even if it is
contaminated, if the egg was properly kept cold, it can't multiply at
temps below 40F, so there wouldn't be enough salmonella to harm you.
Salmonella is mainly a restaurant risk, where some raw egg mixtures
might be left out in the kitchen for an improper length of time.

"Bacteria, if they are present at all, are most likely to be in the
white and will be unable to grow, mostly due to lack of nutrients. As
the egg ages, however, the white thins and the yolk membrane weakens.
This makes it possible for bacteria to reach the nutrient-dense yolk
where they can grow over time if the egg is kept at warm temperatures.
But, in a clean, uncracked, fresh shell egg, internal contamination
occurs only rarely."

--
jamie ([email hidden])

"There's a seeker born every minute."