Food of great nutritional quality due to its considerable content in protein of high biological value, mono and polyunsaturated fatty acids, omega 3, vitamins A, D, E and K, as well as phosphorus, selenium, iron and zinc, the egg presents, however, a certain microbiological risk. We are referring to the Salmonella, a bacterium that carries 1.6% of laying hens in Spain, according to the European Center for Disease Prevention and Control, which causes salmonellosis, a food poisoning. “The shell can become contaminated with fecal remains both in the outlet duct (which it shares with the digestive and urinary system) and in the laying place”, explains Beatriz Robles, food technologist and dietician-nutritionist in her book Come sure eating everything (Planet). The expert also refers to our culinary customs, such as drinking juicy potato omelette, with “liquidillo”, or fry the egg so that bread can be dipped in its yolk, both, and although they are despite many, risky preparations.
And what recommendations does the expert give to avoid getting scared that can have us sitting on the toilet for up to 10 days in a row and can be accompanied by vomiting, fever, chills, abdominal cramps and headaches? Robles points out in his book a series of guidelines that we should strictly abide by. They are as follows:
The eggs must be keep them in the fridge as soon as you get home. Although they are at room temperature in the supermarket, we must refrigerate them and do not place them on the refrigerator door. You read correctly, do not place them in that area. The reason is that the refrigerator door compartments undergo constant temperature changes when opening and closing and this can negatively affect the eggs. Respect the preferred consumption date.
Do not wash them. Do it only immediately before consuming them.
Discard any eggs that are broken or have cracks in the shell. Be very careful with the cross contamination, that is, do not crack the egg in the same container in which you are going to beat, do not reuse, without previously washing with soap and water, the container in which you have put the egg, even if its shell is apparently clean. If you are making a sponge cake or other sweet or savory preparation with raw egg, do not try the mixture. If you are going to prepare mayonnaise, meringues, mousses or other preparations with raw eggs, take extreme hygiene measures. These preparations that are eaten as is (without cooking), must be made as soon as possible, they will be kept in the refrigerator until they are consumed and the remains will be thrown away if they are left over. The idea is that, if the egg has microorganisms, we do not give time for them to multiply and end up producing an infection. If you want to be 100% healthy, buy the mayonnaise already prepared. To destroy the possible microorganisms that may be in the egg, you have to cook it at about 70-75 degrees for one minute. This means that both the white and the yolk should set or what comes to be the same: We should not eat fried eggs with the runny yolk or juicy omelettes. As this surely does not please many, Robles recommends the following: “To solve this gastronomic drama, we must act as if the recipe had raw eggs: extreme hygiene measures, prepare immediately before consuming and discard the leftovers.” However, if the diners are in a risk group (children, pregnant women, the elderly or immunosuppressed), we will have to cook the egg completely. Are you one of those who take advantage of the pot and cook pasta and eggs at the same time? The expert affirms that there is a risk and strongly discourages it. Best cook separately. About homemade eggs that are dirty, the expert says the following in her book: “If you have dirty homemade eggs, the recommendation also goes through keeping them unwashed, with some additional requirements: you must store them refrigerated in containers to prevent them from coming into contact with other foods. or with the surfaces of the refrigerator, consume them as soon as possible after laying, wash them (mandatory) immediately before cooking and apply an intense heat treatment: do not consider using them for raw preparation. And if there is someone at home belonging to risk groups, to avoid eating them ”. In case you want to eat an omelette in a restaurant, you should know that catering establishments are required to cook the egg at a minimum of 75 degrees. If you want to use raw or prepare it at a lower temperature, the law requires you to use the one known as “roe”. And one last point that the expert gives, whether the tortilla is curdled or if it is one of the juicy ones, restaurants must keep it at all times at a maximum of eight degrees. “The bars that have the tortilla exposed on the bar without temperature control are violating this legislation”.