Raw vs. Cooked Eggs? - Page 2

[yaM yaM]

Motocita, may I ask you - why do you make sure the yolk is big and orange?

Also, does freshness have anything to do with lowering salmonella risk? Like, how long can eggs be eaten raw after the chickens have laid them, assuming they're being stored in the fridge?

[yaM yaM]

Oh yeah. Motocita - that recipe sounds yummy. Thanks!

[motocita]

i read somewhere that pale yolks are a sign of less healthy chickens. i think in Nourishing Traditions they say that chickens living on a pasture and eating grass produce eggs with orange yolks.

[yaM yaM]

Thanks motocita. That's really good to know.
Thank you ALL so much for sharing all the good info.


Ok. I have two more questions about risk for salmonella (I am really ignorant about all these things as I've had a vegan kitchen for 15 years! ).
So, can anyone answer my question a couple of posts back about how long after the chickens lay the eggs is optimal for eating them raw (and healthfully)?

Also, I've heard that you have to be *ultra* careful when it comes to raw eggs coming in contact with sponges. Is that true? Do I need to keep it really conscious and sterile, even though I am ingesting them raw? If not, then what makes them safe to eat raw when cracked but potentially risky to be exposed to in sponges?

[yaM yaM]

Anyone willing to share? Particularly, in response to my last post?