In the eyes of many people,
is tender and delicious, with less loss of nutrients. But in fact, half cooked eggs have a great health risk.
eggs are easy to be contaminated by bacteria. Salmonella is the most common pathogen. The contaminated eggs are colorless and tasteless, and cannot be distinguished by naked eyes. Once infected, people will have diarrhea, abdominal pain, fever and other symptoms within 8 to 72 hours. People with weak immunity may die. In October 2010, there was an outbreak of Salmonella contamination of eggs in the United States, with a total of 500 million eggs recalled. Although not all eggs are contaminated by pathogens, this possibility is always there.
the most effective means of consumer self-protection is to fully cook the eggs. The U.S. Department of Agriculture recommends that egg products be heated above 71 ℃. At this temperature, Salmonella is basically eliminated and the yolk solidifies. In daily life, we can regard “yolk completely solidified” as a sign of “ripe” eggs. However, if the yolk is still in a “soft” state, and even the surface protein has not solidified (the freezing temperature of the egg is about 62 ℃), it will not achieve effective sterilization, thus increasing the risk of infection by pathogenic bacteria. ▲