not just for teenagers, it works for anyone
Sure.
But most people after their teens don't want to bulk quite as much...
trofius said:
Raw eggs can contain salmonella,
Short version: do not buy out of date eggs, leave them on the bench for a week in the summer, and then eat them raw... or at all. Instead buy them with the latest use-by date possible and keep them in a cold fridge.
I happen to know a bit about food safety, being a chef (working on former chef) and
HACCP (food) instructional qualified. Good chef or bad, I never made anyone sick
The problem here is not raw eggs, but their handling. This is the same as chicken, milk, cooked rice, or any other food.
Most raw eggs contain salmonella, as does chicken. Rice contains cereus (if you've ever seen rice turn pink after being left out, that's what it was). All raw meat and dairy products contain
some bacteria which in small doses are harmless, but in large doses are poisonous.
Bacteria go from being a small dose to a large dose by being kept warm for some hours. Like humans, they do not reproduce well when it's very cold.
The
danger zone for all foods is 5-65C. Below 5C most bacteria can't reproduce, and above 65C most bacteria die.
In food preparation, always ensure food remains below or above those temperatures, and when passing between those temperatures, does so as quickly as possible. Cook food at high temperature, and food when cooked if not eaten straight away should be put in the fridge/freezer uncovered until it's cooled.
Keep raw and cooked food separate in the fridge; cooked food at the top, raw at the bottom.
Cases of food poisoning occur mostly in the home, and happen because people do things like defrost a chicken by leaving it on the bench overnight (0-25C over hours), or get out prawns on Christmas Day, leave them out in 30C heat then eat them on Boxing Day (at 30C for hours), or cook frozen turkeys in the oven at 120C for six hours so that parts of the bird are in the temperature danger zone for a couple of hours, that sort of thing.
Cases of food poisoning from raw eggs almost exclusively come from making mayonnaise, hollandaise and the like. The person makes the dressing with the raw egg and then
leaves it out for hours at warm room temperature. Leave milk out at warm room temperature for hours, what happens to it? Same with eggs.
If your eggs have been refrigerated properly and are before their use-by date, there is no reason to expect them to contain a dangerous level of salmonella.
But them fresh and keep them in a cold fridge, and eat before the use-by date.
Go ahead, knock 'em back. If it was good enough for Rocky, it's good enough for you.