Egg | Amanda Whitby's Art Glass Shop

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Glass Egg

Posted in Art Glass on 10/09/2009 12:22 pm by admin

Glass Egg
Is it healthy to drink an egg?

Well if i crack an egg in a glass..can i drink it or will i get sick?
Ewwwi tried it and I almost threw up!

Raw Eggs

Raw eggs are far healthier than cooked ones, especially if the cooked egg is fried in a processed oil high in fat.

The common concern on raw eggs are bacteria infection such as Salmonella, ever since it has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. Therefore, the likelihood that an egg might contain Salmonella is extremely small - 0.005% (five one-thousandths of one percent). Statistically, the incidence of salmonella in non-organic eggs is one in 20,000. The chance of infection works out to once every 30 years based on the consumption of a dozen eggs a week.

To protect the public at large, the Center for Disease Control in the United States recommends that eggs not be sunny side up. It is feared that all the bacteria will not be killed during frying. It was once believed that salmonella could only be carried over in cracked egg shells. However, recent research has shown that salmonella can be present when the shell has not been breached or cracked. It is interesting that Salmonella bacteria can live on the cardboard (that contain the eggs) for months. If there's any sign that an egg cracked in the carton, throw the carton out.

Bacteria can sometimes accumulate on the shell. You should discard any eggs with shells - or, for hard-cooked eggs, egg white surfaces - that don't look or feel clean, normally colored, and dry. A slimy feel can indicate bacterial growth and, regardless of color, powdery spots that come off on your hand may indicate mold.

Salmonella can be destroyed by light cooking. Egg white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158, and whole egg between 144 and 158° F. Egg products made of plain whole eggs are pasteurized (heated to destroy bacteria), but not cooked, by bringing them to 140° F and keeping them at that temperature for 3 1/2 minutes. Almost any bacteria is killed when an egg is bought to an internal temperature of 160° F.

The odds are very small that you will get sick from eating raw eggs (if you can get it down without throwing up). If you want to be safer, use pasteurized eggs in any raw-egg food (like Caesar salad dressing, eggnog, homemade ice cream, as well as cake batters and cookie dough that the kids eat). These shell-less eggs are available in many supermarkets in pint and quart cartons. Some companies are also starting to pasteurize eggs in the shell, so check the label on the carton.