USING fresh eggs in recipes can add richness, creaminess and depth of flavour. However, raw eggs also pose some health risks due to the possibility of bacterial contamination. The good news is that certain preparations using raw eggs are actually safe, while others should be avoided. Let's explore when and how raw eggs are safe to consume.
Washing Eggs is Risky
You might think washing eggs before use would make them safer, but the opposite is true. Washing removes a protective cuticle layer on the shell that shields the egg from bacteria. Once this layer is washed away, bacteria and other contaminants can more easily penetrate the shell and enter the egg. So avoid washing eggs before cracking them open. Keeping eggs unwashed in the refrigerator helps maintain their natural protective coating.
Some Preparations Kill Bacteria
Certain recipes that incorporate raw eggs actually kill off any bacteria that may be present, rendering the eggs safe to consume. This includes hollandaise and béarnaise sauces, custards like crème brûlée, meringues and mayonnaise.
In hollandaise and béarnaise sauces, the constant whisking and heating of the egg yolks, butter and lemon juice or wine vinegar kills potential bacteria. The slow, steady cooking involved in making custards ensures that any bacteria are eliminated as the mixture heats up. The high heat of the oven destroys bacteria as meringues bake. The acidity from vinegar and lemon juice combined with oil in mayonnaise inhibits bacterial growth.
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The heat effectively pasteurises the eggs, killing off any salmonella or other bacteria. The longer and hotter the cooking time, the more effective pasteurisation becomes. For example, custards require longer cooking at a lower temperature compared to hollandaise sauce. Pasteurisation temperatures range from 60°C for 15 minutes to 71°C for just a few seconds. The higher the temperature, the quicker bacteria are destroyed.
Some Dishes Remain Risky
While the preparations above neutralise potential bacteria, other raw egg dishes remain risky. Avoid consuming raw or undercooked eggs in smoothies, eggnog, Caesar salad dressing and tartare sauce. Since these recipes involve blending or whisking raw eggs but no cooking, they pose a higher risk of causing salmonella poisoning.
Mousse recipes also incorporate raw eggs that have not been heated or cooked, though they are refrigerated. So when preparing recipes that involve consuming raw eggs without any cooking, it's best to take extra precautions. Use the freshest eggs possible, check the expiry date and consider pasteurised egg products instead. Pasteurised eggs are heated to temperatures that kill bacteria, making them safer for raw preparations.
The Importance of Proper Egg Handling and Storage
In addition to understanding the different preparations that make raw eggs safe or risky, it is crucial to emphasise the importance of proper egg handling and storage. By following these guidelines, you can further reduce the risk of bacterial contamination and ensure the safety of raw egg-based recipes.
Purchase and Expiry Dates: When buying eggs, always check the expiry date on the carton. Choose eggs that are within their expiry period to ensure freshness. It is also advisable to purchase eggs from reputable sources to minimise the risk of contamination.
Storage Temperature: Eggs should be stored in the refrigerator at a temperature below 4°C. The cool environment helps slow down bacterial growth and maintains the quality of the eggs. Avoid storing eggs on the refrigerator door, as the temperature fluctuates more frequently there.
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Egg Inspection: Before using raw eggs, visually inspect them for any cracks or abnormalities. Discard any eggs with visible cracks, as they are more susceptible to contamination. Cracked eggs should never be used in raw preparations.
Separate Storage: To prevent contamination, store eggs away from other foods, especially those that will be kept uncooked. Keep them in the original carton or a covered container to avoid contact with other items in the refrigerator.
Proper Egg Handling: When handling eggs, always wash your hands before and after. This helps prevent the transfer of bacteria from your hands to the eggs and vice versa. Additionally, avoid touching the inside of the cracked eggshell to minimise the risk of contamination. Crack eggs directly into the dish. This practice ensures that egg contents remain uncontaminated.
Safe Egg Preparation: When cracking eggs, do it on a clean surface such as a bowl or directly into the recipe. This practice ensures that egg contents remain uncontaminated. Check eggs for cracks before using and discard any cracked or broken eggs. Cook eggs thoroughly to an internal temperature of 71°C to kill any bacteria.
Cleaning Utensils: After using utensils that come into contact with raw eggs, such as whisks or bowls, make sure to wash them with hot, soapy water. This step helps eliminate any bacteria that may have been transferred during the preparation process.
By understanding when and why raw eggs are safe in some recipes but not others, you can enjoy the benefits they add while minimising any health risks. With the right preparations, raw eggs can be incorporated into your cooking safely and deliciously.