Culinary specialists recommend cooking eggs carefully because they can contain salmonella bacteria, which are very dangerous for health, and give tips that minimize the risks.
Ingestion of harmful microorganisms in food can cause illness for up to six weeks after consumption. Food poisoning is common and usually occurs due to widespread foods, such as ground meat or eggs, warns the Barcelona newspaper La Vanguardia.
According to the United States Food and Drug Administration (FDA), eggs contaminated with salmonella bacteria could be responsible for 79,000 diseases and cause 30 deaths each year. It would help if you, therefore, we’re careful when cooking and know what to avoid during handling.
According to the specialist Mario Sanchez, quoted by the newspaper, if the egg breaks or smells bad, it is better not to consume it.
It is also not recommended to wash eggs with water because doing so, the cuticle breaks down, which makes them more porous and increases the likelihood of dirt getting inside. If it is dirty, it is possible to run a little water on it and to wipe it with a dry brush, but just before cooking, warns M.Sanchez.
Also, touching an egg is like handling raw meat or fish. Always wash your hands and immediately clean the surfaces that have been in contact, warns another expert, Lluis Riera.
The microorganisms present in the egg are only eliminated above 75ºC, explains Mr. Sanchez. However, it is possible to minimize the risk. “Once we have broken the egg, it is imperative to cook it instantly and consume it as soon as possible,” advises Lluis Riera.
Right way to cook an egg
American literary and food specialist MFK Fisher said that people make a huge mistake when cooking eggs and revealed two secrets for them to be cooked to perfection. In her book “How to cook a wolf”, the American reveals the secrets relating to the cooking of eggs.
According to her, only the white close to the shell is cooked immediately when the egg is immersed in boiling water. It, therefore, takes time for the yellow to harden, whereas both white and yellow should be cooked slowly and simultaneously.
She then proposed two methods for preparing hard-boiled eggs. The first is to leave the egg in cold water for a while to prevent it from cracking, before gently putting it in boiling water until cooked and thus obtaining a “better-processed egg”. The preferred method of cooking, which provides a softer dish, is to put it in a saucepan with cold water, then heat the latter. When the water starts to boil, the egg should be ready.