Chicken Caesar Salad; safe eggs — 9 Comments

  1. Inspect your egg for pinholes etc. If everything is OK place the egg in simmering (not boiling) water for one min this will take care of any Salmonella.

  2. It’s very true about not washing them. Chickens lay eggs once, sometimes twice per day. Yet a chicken’s eggs will all hatch around the same time and her brood can contain up to 10 chicks. Each day, she lays another egg that is added to the nest, but the eggs all stay ‘fresh’ and hatch around the same time in part, because of the blush that keeps the eggs ‘fresh’ and in part, because she doesn’t ‘brood’ for the time she’s laying until she’s done. Because the eggs stay cooler, they don’t develop as quickly. I don’t know all the science behind it, this is mostly the explanation from the farmer we used to buy from. So, eggs, whether fertilized or not, all keep in the same basic way.

    And did you know, if you put your eggs in a pot of water and they float, they’re old and you probably shouldn’t use them?

  3. I think this paranoia about germs is almost an American trait, and really rather silly. All the things you have said are true, and there is some common sense to be applied. If the shell is cracked or otherwise compromised, don’t eat that egg, as the chance of infection is greater. If your eggs have been washed (as most are, for aesthetic reasons, keep them refrigerated. If you use raw egg in a recipe, keep it refrigerated until you are ready to eat. NIghtsmusic shared some good, common sense ideas, too.

  4. When we sailed across the Atlantic (5 weeks) we made sure our eggs were unwashed so we could keep them on the counter – our fridge was very small.
    LOVE the salad!

  5. Karen, good idea… better then just brushing the feathers off LOL

    nightsmusic, I didn’t know all that – makes perfect sense. Our friend just brought ‘hatching eggs’ back from the UK and they traveled for 5 days before they’ll be incubated. Didn’t know that would work either. Our eggs are all dated – not washed, but dated LOL

    Zoomie, I don’t use cracked eggs and people are much less worried about germs here.Sometimes a little too much so…. We’re adapting.

    Tanna, very practical. I remember how appalled I was the first time I went shopping and saw the eggs on the shell next to the cereal.

  6. Thanks for all the information about egg safety. My husband lived in India for a number of years and he said that eggs were never refrigerated. He ate eggs often and the only time that he felt slightly unwell was one Christmas when his brother was visiting and they decided to have a party and make tons and tons of eggnog and egg salad (with homemade mayonnaise). There was nothing wrong with the eggs. It was just that they ate and ate and drank and drank. Just thinking about overdosing on those makes me never want to have eggnog and egg salad ever again. Enough said….

    I’m not completely positive about my facts (the laws might have changed) but I’m pretty sure that here in Ontario, any eggs being sold away from the actual farm must be washed and inspected before being sold to the public. I just bought some from our local farmers’ market and the vendor took them out of a cooler. She didn’t say anything about the eggs being unwashed. (Recently, a friend who lives on a farm gave us half a dozen eggs and made a big point of saying that they had not been washed.)

    I am refrigerating the eggs I just bought at the farmers’ market….

    We know that home-made mayonnaise tastes better but we’re lazy and use commercial mayonnaise. It’s cheaper.

  7. Several of my customers (who provide the chicks that eventually lay the majority of eggs in France) have told me that France eradicated salmonella in their eggs years ago. I’m not 100% sure if this is true or not, but it does make me feel a little less guilty about eating raw cookie dough. 😉

  8. Elizabeth, I’m with you on the mayo – although I will make if for special dishes….

    k_sam, that’s good to know, although I’m clueless as to how they could have done it LOL (Saw your bracelet on FB – sweet)

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