It would seem - what is so difficult here? Break eggs and make scrambled eggs or scrambled eggs? But not everything is as simple as it seems at first glance! If you do not follow certain safety rules, then eating such a dish can turn into a serious intestinal disease - salmonellosis.
Salmonellosis is an acute infection caused by bacteria from the genus Salmonella; the field of infection may appear already after 6 hours. The duration of this serious illness, depending on the correctly prescribed treatment and the characteristics of the organism, is nine or more days.
This serious problem can be avoided by knowing where these bacteria can be found, how to choose the right eggs and how to cook them.
How to choose eggs
First of all, pay attention to the expiration date. Always give preference to those manufacturers who indicate the date not only on the package, but also on the egg itself - the numbers on the shell are much more difficult to "kill" than on the box. Remember that the older the eggs are, the fewer dishes you can make from them.
Be sure to open the package and see what you buy. Since poultry farms do not wash such products (this greatly reduces the shelf life), the presence of dirt on the eggs indicates a poor maintenance of laying hens, so it is better to give preference to another manufacturer.
How to prepare eggs for cooking
Step 1. Perform an external visual inspection first. Do not use eggs with damaged shells - this is dangerous, requires a long heat treatment. It is not worth saving, health is more important!
Step 2. Submerge each egg in cold water: if everything is fine, it will quickly sink to the bottom. If surfaced - the product is not usable.
Step 3. Wash the eggs thoroughly. It is better to do this with the help of special products for washing vegetables and fruits. This will remove not only dirt, but also dangerous bacteria that may be on the shell.
How and for what dishes to use eggs
Mayonnaise and eggnog can only be prepared from the freshest eggs, as they are safest when eaten raw.
Scrambled eggs and omelets must also be cooked from eggs no later than 5-7 days from the date of production, since such a short cooking time does not guarantee the complete destruction of Salmonella.
It is recommended to cook eggs according to a simple principle: the older, the longer. Fresh ones can be cooked "in a bag", i.e. with liquid yolk, and starting from five days it is required to increase the time to 5-7 minutes or more - only in this case it is possible to guarantee the safety of the product.
