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Raw Egg - dangerous ???

post #1 of 24
Thread Starter 
Do you think raw egg yolks are at all dangerous - for an elderly person / kids ?

I was thinking of trying the delicious eggnog recipe.

TIA !
post #2 of 24
I would not eat raw egg, Salmonella.
post #3 of 24
Just make sure they are fresh, is my take on the subject, although I know, that my opinion is not very popular.
post #4 of 24
I have eaten raw cookie dough since I was a kid - and my kids always have, too.

(Of course, as a kid I also ate raw meatloaf mix - with uncooked egg AND ground beef, we LOVED the stuff! )
post #5 of 24
I would totally give raw egg yolk to my kids - and, in fact, I do. I am very picky about where I buy my eggs from, though. No conventional grocery store eggs here. All our eggs are from truely pastured hens, and are very fresh.
post #6 of 24
I would not eat a grocery store egg raw. However, I feel that eggs from healthy pastured chickens are safe. I would wash the eggs before cracking though. Bacteria seldomly penetrate the shell, and any bacteria present is really outside the shell. It's a good idea anyways since farm fresh eggs aren't always washed.
post #7 of 24
I have eaten raw eggs since I was a kid and I feed my kids raw eggs.

BUT they are farm fresh, not the grocery store eggs.


The reason farm fresh eggs arent washed it it takes off the protective coating on the eggs which is what protects the egg.
post #8 of 24
I know a healthy adult who almost died from salmonella from raw eggs.
post #9 of 24
Quote:
Originally Posted by Momtwice View Post
I know a healthy adult who almost died from salmonella from raw eggs.
I think those single personal stories only explain our personal reactions in certain situations, but should not be foundation of a general code of behavior. But maybe it is my personal experience with salmonella, which I had as a child, that does not make me worry.
post #10 of 24
http://www.mercola.com/2002/nov/13/eggs.htm

I eat eggs from healthy chickens. I do not fear salmonella.
Raw eggs are great for quick protein boost to raw milk. And pasteurized egg nog? Not for this foodie.
post #11 of 24
i grew up eating raw egg. it's delicious cracked over a bowl of newly cooked steaming white rice with a little bit of soy sauce. it's comfort food for me and is what i crave when i feel under the weather.

that said, my mother always bought (expensive) eggs at the japanese market in order to eat them raw. she would never let us eat a regular grocery store bought egg raw.
post #12 of 24
Yeah, well, people have died from eating spinach and sprouts, too. Heck, people die from driving in a car, but you don't recommend that nobody ever get in an automobile. Statistically, even grocery store raw eggs are not a very great risk. Pastured eggs are an even lesser risk. And, IMO, the benefits far outweigh those risks. There are things you can do to even further reduce that risk, such as washing the eggs before cracking.

Legally, eggs must be washed before sale. That's a mixed blessing - it's true that all the originate outside of the shell; on the other hand, it does remove that protective coating, allowing germs remaining after washing greater opportunity to penetrate. I'd prefer to find unwashed eggs, and wash them promptly before using; but, all the farms that I buy from are too "legal".
post #13 of 24
I checked out the ingredients in egg nog at Walmart, yesterday, and I'd be far more afraid to feed those to my kids than fear salmonella from raw eggs. Just wondering, if you get salmonella poisoning, how do they track it to an individual food? Not trying to provoke anything here, I'm just really curious about this
post #14 of 24
In some cases, they're able to track it back because some of the food product remains and they can sample it; for instance, if it came from lunch meat or sprouts, they will culture remaining portions of that food. Other times, they make assumptions based on the recent food history of the patient. Like, they'll say, "What did you eat for the last two days?" And, when they hear that the person had eggs over easy, they'll assume it came from that.
post #15 of 24
I haven't tossed one in a smoothie yet, but we make homemade ice cream with farm fresh egg yolks, and homemade eggnog is the best. I HATE the kind that comes in the carton and LOVE the homemade kind (which, I made and drank growing up from grocery store eggs, though, I would definitely choose the farm fresh for anything now, but especially for things served raw).
post #16 of 24
Quote:
Originally Posted by Merilin View Post
I think those single personal stories only explain our personal reactions in certain situations, but should not be foundation of a general code of behavior. But maybe it is my personal experience with salmonella, which I had as a child, that does not make me worry.
This person's time spent in the ICU was no picnic. But it was not an isolated story nor the only piece of evidence that convinced me not to eat them.
post #17 of 24
As with most of us who choose to eat traditionally, the source of the food is a huge, huge factor. If you know the person raising the chickens and how they do so, you are confident that the eggs are fresh and safe. Same with our meats (mad cow), spinach, sprouts, etc. Most people in the US have no idea where their food was raised, how, or how long ago. But I get my eggs right out from under the bird from my MIL and would eat them raw (and have, while pregnant). I would not do so with eggs from a carton in the grocery store, even organic from the HFS. I'm just not sure how they're raised.

So, there's not a simple answer for most of us!
post #18 of 24
Quote:
Originally Posted by Momtwice View Post
I know a healthy adult who almost died from salmonella from raw eggs.
"Healthy" adult is a relative term. IMO there are very few healthy adults in the US.

We grew up on raw eggs. Plain old grocery store raw eggs. My mother used to put them in chocolate egg shakes as we ran out the door for the bus. No one ever talked about salmonella. The use of antibiotics in feed and factory farming chickens is what caused this salmonellaeggaphobia.

I too would never eat a grocery store egg raw, but then again I don't eat grocery store eggs at all (I am not even sure how they get those eggs so lily white??).
post #19 of 24
Quote:
Originally Posted by yitlan View Post
As with most of us who choose to eat traditionally, the source of the food is a huge, huge factor. If you know the person raising the chickens and how they do so, you are confident that the eggs are fresh and safe. Same with our meats (mad cow), spinach, sprouts, etc. Most people in the US have no idea where their food was raised, how, or how long ago. But I get my eggs right out from under the bird from my MIL and would eat them raw (and have, while pregnant). I would not do so with eggs from a carton in the grocery store, even organic from the HFS. I'm just not sure how they're raised.

So, there's not a simple answer for most of us!
Just like you wouldn't eat sushi made from the salmon at the grocery store, you would get sushi grade fish. Same for eggs. I would get "eggnog grade" eggs from my local farmer, which I do. I mean, my son got bitten by one of the chickens in the parking lot; so, I know the chickens and know the eggs are fresh.

I would think that sense so many in these forums choose to use raw dairy, raw eggs fall in a similar category. It does for me, anyway.
post #20 of 24
I DO use "grocery store eggs" slightly undercooked- with the yolks still runny and the whites fully cooked. If I had a source for fresh eggs that I could buy with food stamps, those eggs would be even better.

I think a lot comes back to common sense. Use the eggs as fresh as possible. Once it's prepared, consume it promptly. The same raw eggnog that's perfectly healthy and delicious now might be unsafe to drink after it's been left on the counter for an hour. It might be unsafe to drink immediately if your blender wasn't properly cleaned and you blended in some pathogenic bacteria.
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