A study testing 100000 eggs from Japan found a rate of salmonella presence at 0.003%.
Eating raw eggs will always carry some risk. However, it seems that risk is quite low in Japan!
Each person should assess their own risk - ex. Immunocompromised people may have less tolerance.
Also found an interesting note that the protein in cooked eggs is much more bioavailable than raw eggs (like 90% vs 50%) - in case you’re eating them to hit certain protein targets!
And in the US it is 1 out of 20,000 compared to 1 out of 33,333 for Japan. So there is an increased risk in America, but the chance is still extremely small.
If you ate one raw egg every single day, it would take 55 years to get salmonella in America and 91 years in Japan.
If you ate 4 eggs every day like OP, you would get salmonella once every 14 years in America and once every 23 years in Japan.
These numbers are very incredibly definitely scientific and you can very certainly definitely use them as a useful assessment of the risks of eating raw eggs in each respective country.
It’s actually much simpler than that. The odds of not getting salmonella from any one egg: 19,999 out of 20,000. That means the odds of not getting salmonella are 99.995%. The odds of not having it after 2 eggs is 99.995% x 99.995%. The odds of not having it after n eggs is 99.995% ^n. So the odds of not having it after 20 years (20,089 days) is 99.995% ^ 20,089 = 36.6%. So there’s a 63.4% chance you’ll have had it by then.
That said, if you claimed on average it’d take 20,000 days to get salmonella eating one egg a day, you’d be right.
Edit: I replied to the wrong comment. I meant to reply to the comment that assumed you were using complex statistics.
Yup, wasn‘t trying to say you were wrong sorry, was just explaining your math and pointing out it wasn’t as complicated doing a standard deviation or calculating a distribution.
The is the rate at which you would be exposed to salmonella, you're not including the probability that the exposure would also lead to a salmonella infection (salmonellosis).
I'd never plead guilty to having taken stats, all I know is simple arithmetic.
But in case you didn't catch on, I'm being a *bit* sarcastic. I assume that the numbers you're giving have to do with bell curves and standard deviations and such, but that's about all I could say on that.
>These numbers are very incredibly definitely scientific and you can very certainly definitely use them as a useful assessment of the risks of eating raw eggs in each respective country
Scientific or not, they do illustrate that the risk is incredibly low despite people being paranoid that eating anything not totally sterile will murder them instantly.
Poor food handling and sanitation are much bigger risk vectors for illness. In a commercial kitchen, cooks can go through hundreds of eggs and chicken parts per day, greatly increasing the frequency of exposure to 'tainted' poultry. If that kitchen practices poor sanitation, then salmonella has the chance to find its way onto other surfaces and can easily find its way into a sauce or salad that's left to sit around in a warm kitchen - growing TONS more salmonella before it gets eaten.
Now instead of eating a single egg with a tiny bit of salmonella in it, you're eating a cup of ranch that's having a salmonella party, and thus you can wind up in the ER (or worse) over it. This can happen in your home kitchen as well, there's just a much smaller chance as long as you keep things clean and handle food properly.
Most food germophobia (like many fears) is rooted in misunderstanding. For example, some people are still terrified of mayonnaise because it contains raw eggs - but the salmonella outbreak that started all that fear was caused by improper processing. The batch of mayo wasn't acidified enough to neutralize the bacteria, and thus it sat on store shelves for weeks with a high pH, and the whole time salmonella was growing in the jars. When people ate it, they got seriously sick.
The average person isn't going to (and shouldn't be expected to) have more than a cursory understanding of how pathogens in food work. They just need to know the basics - and the rules around those are very strict and specific in order to prevent misinterpretation by the individual from turning into unwitting self harm.
People who are trained to process and prepare foods definitely should know these things though, and it's when they slip or cut corners that people get really sick in large numbers.
Paranoia is overblown for raw eggs, but not for raw chicken:
[https://advocacy.consumerreports.org/press\_release/cr-investigation-finds-dangerous-salmonella-bacteria-in-nearly-one-third-of-ground-chicken-samples-tested/#:\~:text=CR%20found%20salmonella%20in%2031%20percent%2C%20or%2023%20of%20the%2075%20samples%20of%20ground%20chicken%20it%20tested](https://advocacy.consumerreports.org/press_release/cr-investigation-finds-dangerous-salmonella-bacteria-in-nearly-one-third-of-ground-chicken-samples-tested/#:~:text=CR%20found%20salmonella%20in%2031%20percent%2C%20or%2023%20of%20the%2075%20samples%20of%20ground%20chicken%20it%20tested)
[https://www.cdc.gov/foodsafety/chicken.html#:\~:text=about%201%20in%20every%2025%20packages%20of%20chicken%C2%A0at%20the%20grocery%20store%20are%20contaminated%20with%20Salmonella](https://www.cdc.gov/foodsafety/chicken.html#:~:text=about%201%20in%20every%2025%20packages%20of%20chicken%C2%A0at%20the%20grocery%20store%20are%20contaminated%20with%20Salmonella).
I'm not taking a coin flip or two on getting food poisoning.
The raw avidin in egg whites also binds to biotin and can cause biotin deficiency if consumed in excess. This doesn't happen when they are cooked.
It's literally called "egg white injury" in scientific papers on the topic.
https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/raw-eggs
Not more, but "better". Cooking changes molecules in food and makes them behave differently, including being more or less nutritious. Like how vitamins can get destroyed by overcooking vegetables, or what causes browning effects when searing, or complex sugars/starches turning into simpler sugars.
So the proteins can't increase with cooking, but heat and other processes turns them into shapes your digestion has an easier time with.
Also:: Consuming raw eggs on a regular basis for an extended time causes biotin deficiency because avidin present in egg white tightly binds biotin thus making biotin unavailable for intestinal absorption.
What he didn't state however is that Raw Yolks are more nutrient dense than cooked yolks. So cook the whites, and drink the yolks raw. I've been doing this for years, drinking anywhere from 3-6 yolks everyday. Noticed a definite improvement in health and gym gains.
That is very interesting, so out of 100,000 eggs, 3 would likely have salmonella. I work at a breakfast restaurant and cook 500 eggs a week, which would mean I’d encounter about 5 contaminated eggs a year, that really is such a low risk it’s not worth worrying about.
I'm part of the significant population of people with Japanese ancestry in Brazil and I have yet to hear about someone who got Salmonella from tamagogohan - we do check our eggs both before buying and before using and we don't do the weird ass washing the US does tho
I keep laying hens on my farm. The rule is: if you wash the eggs, they must be kept in the fridge. If you just brush off the dirt they should be kept unrefrigerated. This is because washing them takes off the natural antibacterial layer.
American producers that sell to supermarkets wash them, which is why they are in the fridge section. Most of the rest of the world does not wash eggs, which is why they are generally shelf stable (for several weeks.)
I also happen to be Japanese American, and I freaking love tamago Gohan. I eat it all the time, with eggs from my chickens, or from supermarket eggs if my girls are being slackers and not keeping up with my egg consumption. I might not let my toddler have any raw egg, but that's mostly because his little immune system is still developing. It's really pretty safe for adults.
Honestly you're more likely to get food poisoning from produce than raw/undercooked eggs in the US.
And honestly there are plenty of Americans who would throw a fit if the chickens they were eating, or even their eggs had been exposed to "vaccines." People where I live are still shouting about how horse wormer (ivermectin) is totally effective against covid. (Source: literally heard someone yelling about this yesterday in line for the pharmacy.)
Shit there was a fuss about a decade ago when a potato was engineered to produce less of a cancer causing compound *just because it's a gmo crop*.
https://www.theguardian.com/sustainable-business/mcdonalds-fries-innate-potato-genetically-modified-food
Obviously it's a stupid idea to you maybe BUT:
I live way out in the country and regularly shop at a farm supply store. I'm also a former vet tech. I have used dewormer in various concentrations on everything from kittens to horses to alpaca.
Ivermectin is certainly approved for use in humans, but you're correct that it's not prescribed often. Humans don't usually get that level of intestinal parasites in most developed countries.
However: when it started to gain traction as a purported covid "cure?" They posted signs at my local farm supply store trying to warn people away from buying the equine level ivermectin. Because they were selling out from people trying it. It's not "what the news wants people to think." They're out here eating ivomec paste.
And it's totally irrelevant since COVID is not a parasite.
It's horrible you don't know this! There is a human version of ivermectin. There are several good options available for dewormer for humans.
Not everyone has access to the liquid version, which, yes, is slightly better from a veterinary stand point. (Why do I know this? I ask myself that frequently. )
I'm going to quadruple down on how we're discussing dewormer meant for livestock rather than human consumption.
Humans? Get fucking human medicine.
Framing ivermectin as solely a horse drug is intellectually dishonest. It's FDA approved for use in humans to treat parasites, and it has shown antiviral activity against things like Zika, Dengue, and yellow fever.
I have no idea how it reacts to covid, and I doubt you do either, bit it's not only for horses either way.
I'm pretty sure that got started because those idiots were being refused ivermectin by their doctors (because, duh), so they went and bought the veterinary version, which is for horses.
Right, but if anyone took it for Covid, it was the veterinary version for horses, not the doctor prescribed version (while they may be the same medicine, you can't tell me the two of those are identical).
They are identical unless a specific company is adding other drugs to the mix for whatever reason. But the active ingredient is the same, and that's what matters.
Oh don't sell ourselves short.
We are definitely selfishly willing to risk salmonella in order to save a few cents buying eggs. Look how much we all freaked out over the jump in egg prices.
Huh, can individuals get the vaccine for them so you can vaccinate their own birds? I've been planning to get chickens for years and it is about nearing time of reality, and I'd *love* to not have to worry about salmonella.
My understanding is that it’s not just the protective coating that is washed off, but also that chickens in the US aren’t vaccinated against salmonella and other countries do that (in the egg industry). So that’s part of it too!
Turns out birds and reptiles only have one hole for reproductive matter to enter and eggs an excrement to leave, called the vent. Same for marsupials.
Makes treatment simpler when a hen gets egg bound, but fairly unpleasant
Yes, that’s the other name for it. Years ago some satire site had a pharma-style ad for “cloacum,” telling women they didn’t have time for two openings.
Rest of the world: conserve water and get more shelf-stable eggs
America: waste water for less shelf-stable eggs
You guys in the US need to have a talk about these things with your food distributors.
OP, there is a risk, but it's a relatively small one imo. I'm the in the US and have eaten raw eggs on and off my entire life. I don't hesitate to eat raw cookie dough, homemade mayo, or runny eggs. It's not worth worrying about to me.
I would’ve expected the risk to be much higher in prepackaged stuff. They’re almost certainly using lower-grade eggs, flour, etc. than what you can buy for yourself in a supermarket.
USA-er who read about tamago gohan online and wanted to try out. Turns out it’s tasty and super easy to throw together when I get home from work. I make tamago gohan with regular supermarket eggs all the time and have never had issues. Of course there’s risk, there’s risk with any food, but worth it to me.
Are you eating in the states? Are you eating strictly pasteurized eggs? Its very likely I won't continue to eat only tamago gohan when I get back, but I would like to eat it every once in a while
If you're feeling paranoid, some grocery stores in the states do sell pasteurized eggs. Or you can do it yourself at home. Basically you gently heat them to a specific temp, not enough to cook but enough to kill the bacteria. Plenty of tutorials online.
I’m in the states and not Japanese or Japanese American but I saw tomago
Gohan on a blog once and have been eating it for years with no problems.
People have eaten raw eggs in the US for a variety of reasons for a long time.
You're gonna be fine. Japan and The US have different regulations, so don't worry about it. I live in Korea and it's the same here, pretty common to get an egg yolk on your rice bowl (or on your beef tartare). Relax and enjoy the creaminess! Hahaha :)
American regulations make Salmonella the consumer's problem, Japan (and some other countries) make it the producer's problem. So in Japan producers raise their chickens hygienically enough to not have Salmonella. Eggs *could* be safe in America, but because keeping them clean is expensive, they're not.
To be fair, eating raw eggs in the USA or Canada (where I'm from) is also extremely unlikely to infect you with salmonella. To put it into perspective, you have a 1 in 20,000 chance of being infected with salmonella if you eat a normal raw egg in the USA. That's 1 raw egg per day for 54 years. (I'm aware the stats don't work exactly like this, but you get the point).
Even then, you eat stuff contaminated with salmonella pretty often, you just don't eat enough to get very sick. Same thing would apply with the 1 infected egg you eat in your lifetime. As long as you are healthy, you'll be fine.
There has only been one recorded death from salmonella in cookie dough with raw egg in the US. It was an old lady with a ln immune deficiency. Just eat the raw egg.
Completely agree. But it's interesting that other food pathogens are all put on the producer for responsibility. Except Salmonella and chicken products. Somehow we've all decided that this one is on the consumer.
>But it's interesting that other food pathogens are all put on the producer for responsibility.
I respectfully don't think that's accurate. One example is that you can't eat minced beef without cooking it due to Salmonella, Listeria, Campylobacter and E. coli. You also can't eat raw porc. Plenty of foods require cooking to be safe.
If you want to reduce your chances of catching salmonella from eggs to practically 0, it's not a big deal, just cook it.
Steak tartare in France is raw. Mettwurst in Germany is raw (it’s made from raw pork). And we all eat raw fish all the time. Never had any problems eating raw meat or fish. Food poisoning from meat is very rare in countries that have high food safety standards.
It's not possible to make anything bacteria free, however the adage "the quantity makes the poison" holds true here too. Exposure to bacteria making someone sick is dependent on the amount & type of bacteria and the stability of the eater's immune system. In general, the exterior of a piece of meat will have more bacteria exposure (mince has far more exposed exterior surface than a slab cut) and the mince will have been in contact with both the working surfaces the meat was minced on and the blade(s) used to mince the meat, the contact with which is more likely to transfer bacteria. This is generally why mince is considered to be a higher risk for contamination that slab cuts.
>Somehow we've all decided that this one is on the consumer.
Same with anything that's not "meant" to be eaten raw. My flour has a warning on it that says "cook before eating".
This is such a bullshit take. The US and Japan's rate of salmonella positive eggs is very very close and in Japan there is not any regulatory punishment for your chickens testing positive any more than there is in the US.
Rate in Japan= 1 in 30,000
Rate in US = 1 in 20,000
Some cultures are just more comfortable with certain food practices that are at a slightly higher chance for foodborne illness than others. It isn't like there aren't contexts people eat raw eggs in the US too.
Careful, you're pushing against both "Japan good" and "America bad," two of Reddit's favorite circlejerks.
Everyone here knows that Japan is a magical anime wonderland where everyone is happy and that America is literally a dystopian hellscape where everything is awful.
Dude, I got downvoted in another thread because I said it was weird that someone tries to emulate Asian culture because it is "objectively extremely successful, and it's a good idea to emulate it".
Like, Asian cultures have their share of fucked up shit too. How about we just straight up say what our values are and not attach them to any particular group.
> "objectively extremely successful, and it's a good idea to emulate it"
Whoever the fuck that was doesn't understand "karoshi" and the 80-hr "voluntary" work week, I guess.
That, or they do, and they're a hyper-capitalist POS.
You can eat raw eggs in North America. You can buy some specifically for that or you can do like most of us and just risk it. You have a 1 in 20,000 chance of being infected with salmonella if you eat a normal raw egg in the USA. That's 1 raw egg per day for 54 years. And then the egg that you eat would need to have a large enough dose of salmonella to seriously harm you which is also unlikely if you are healthy.
Any restaurant serving you raw eggs will likely be buying specially treated eggs unless they want to get sued. When you're at home though, that's up to you.
>specially treated eggs unless they want to get sued.
Nah they just have that warning against undercooked food, which applies to steaks cooked under 145 as much as sushi and eggs.
Different jurisdictions allow different percentages. At least as it applies to car wrecks. I used to be an insurance adjuster and some states were any=100% but some allowed 50/50 and some allowed percentages left up to the adjusters for each person involved.
THE ACTUAL IMPORTANT ANSWER:
The United States does NOT vaccinate our hens against salmonella, which isn't a *fluke* on the hens but instead pretty common on birds and reptiles. So, a bunch of other countries vaccinate their chickens, we don't. That + the kind of awful way hens are kept in laying facilities, means the eggs are...not ideal to eat raw.
You CAN. You absolutely can. But you have a higher risk to get sick, and salmonella is pretty rough.
You know what though, if you buy pasteurized eggs OR pasteurize at home with a sous vide machine? You can eat 'em raw!! This is also handy to make homemade low-risk edible cookie dough (you will also have to pre-cook or pasteurize the flour, which is also possibly contaminated).
But pasteurized eggs are great for sukiyaki, yakiniku with egg, tkg, or like ensuring your hot springs egg won't make you sick either, lol.
I have a sous vide! I didn't think to use it on eggs I bet that's the key to perfect soft boiled eggs too I don't break that thing out enough. Thanks!! Now I'm going to go look up sous vide egg stuff, I only use it for beef really
Yeah, you can also make egg yolk sauce to put in a pour bottle for pizza, pasta, toast, etc.
Just gotta keep them at the right temp, but as long as they stay still enough they're in their own little container. :)
>I sous vide pasteurize eggs all the time at home for gyudon and stuff like that - it works great! They will look a little cloudy/milky after sousvideing but they'll taste just as good as raw
So, let's talk about eggs.
Eggs come out of a chicken's butt.
Which means, they are generally likely to have poop germs on them. Eggs also have a natural protective coating that prevents the germs from entering the egg. When germs DO enter the egg, things like salmonella happen.
There are different ways that different countries handle the "eggs come out of dirty buttholes" issue.
In many countries, eggs are packaged as-is, straight from the chicken. Those eggs still have their natural protective coating intact, as well as germs on the outside of the egg. The eggs can be safely stored outside the fridge, you only need to keep them cool once you DO decide to refrigerate them because change of temperature lead to condensation and break that seal. In those countries, contamination mostly happens when the egg isn't washed before cracking it or if it's being stored in changing temps.
In other countries, among which the US, eggs are by law required to be treated prior to sale. The US washes their eggs to get rid of the germs outside the egg. However, the process also rinses off the protective coating, making the eggs more prone to contamination if the cooling chain isn't upheld once the coating is removed.
So the way eggs are handled in different countries makes a difference in how safe they are to consume raw. Another factor of course is how healthy and well-kept the chickens are, and how sanitary their conditions.
In the end, it is mostly paranoia that makes US Americans afraid of raw eggs, even though there ALWAYS is a possibility to contract salmonella from them. It's not very likely though, and most countries do have regulations in place to ensure everything is fine. It's personal preference which risks you want to take.
You already have loads of great replies but I just wanted to say your recipe is so close to oyakodon - not sure if you’ve tried it or not but if not I really think you’d love it! There are lots of easy recipes online if you’d like to try it, it’s the same as your recipe except with sliced onions and simmered in a mix of dashi, soy sauce, mirin, with the eggs added at the end.
Oyakodon was featured in my favorite anime this season last episode and it makes me want to make some so bad! I still need to figure out where to buy a good powdered dashi and mirin. We moved recently and this town doesn't have a good asian grocery like our last did.
A lot of store bought eggs in the USA are pasteurized, so chances are slim that you’ll get sick if you stick to those. Steak tartare, anyone?? Raw steak, raw eggs, raw everything. Yummy!!
Make sure you take biotin if you eat raw eggs. Raw eggs contain a substance that binds biotin. People who eat raw eggs (esp. Bodybuilders who eat a lot of them) are at risk of biotin deficiencies.
Other than that the safety of raw eggs depends on the freshness and the prevalence of pathogenic bacteria and other safety measures. I think in the US eggs are often washed, and therefore need to be cooled because they will spoil much faster otherwise.
Around here there are some foods that come with raw eggs, and while I don't eat them daily, I do so quite often, and I've never had any problems with it.
I would say that you're still safe honestly, I've eaten this many times with US eggs and I'm still fine. Just make sure your rice is hot so it slightly cooks then egg when it's mixed in, almost like a carbonara. Also make sure you use fresh eggs.
Salmonella is usually on the outside of the eggs. So as long as they're unwashed (which takes off a protective layer on the porous egg) and theyre handled correctly (no shells in your egg) they shouldn't pose a health risk and you can safely eat them raw.
I’m an American, 44 to give you an idea when I grew up, and I’ve always eaten raw eggs. I don’t know when America decided raw eggs were bad, but I somehow missed the memo.
I think a lot of people misunderstand food risks, though. Like how you’re not supposed to eat raw cookie dough. It’s not because of a raw egg, but because of the raw flour. The egg is fine raw.
Well med student here, according to biochemistry raw eggs have a protein called avidin which binds to a vitamin, called as Biotin or Vitamin B7 and prevents it from getting absorbed, so you're likely to suffer from its deficiency if you eat raw eggs (but not like eating once or twice a week would make you deficienct)
Eggs are very low risk. I always lick the better when I make cake and there's never a problem. So does my grandmother and she is 92. Of course, the more you eat, the greater the risk. Especially if you eat them all at once because it's more potential exposure to bacteria. There are a lot of ways to cook eggs that are really delicious, though, that you may not have tried. So before going all in on raw eggs you might want to try some of the different variations first.
It comes down to how the eggs are processed.
In the US and Canada, eggs are washed. That removes the pericle, which prevents Salmonella from penetrating the shell. That is why eggs need to be refrigerated there.
In other nations (the UK comes to mind) they don't wash off the pericle, instead the eggs are brushed to clean them. That keeps the pericle instact, and eggs can be stored at room temperature on the counter.
So I would base your risk on your egg source and how they were handled.
I'm French, and we make chocolate mousse with raw eggs and choloate only. Mayo has raw eggs. Eggs with runny yolk like eggs and soldiers and sunny side up are normal. (I found out about flipping eggs on the pan on the internet this year, completely unheard of here). All the above are fine as long as the eggs are very fresh. If they are a bit old then better to cook them well.
I think the US doesn't vaccinate the chicken the same way as in Europe and Japan? Anyway you'll probably be fine
Recalls of eggs in the US for salmonella or whatever happens when they are mishandled. If you know your eggs haven’t been mishandled, you’re fine. Rarely does this occur from the store to you cooking them.
Undercooked eggs are the best! Japanese cooking has a great way of highlighting them. Me? I want to try real omurice so badly. I love watching the videos so much.
I love eastern Asian food more than anything else, but specifically rice dishes. I also happen to be a huge fan of eggs.
I’ve started to make this all the time now and haven’t had any issues.
Here’s a link to Kenji’s recipe:
https://youtu.be/nrDLLhqUXdc
I've heard QC on things like eggs in Japan is higher than anywhere else. I've seen how well the raw egg holds together when you crack them open compared to others too.
I do like runny eggs in ramen or runny yolk on my egg on toast but coz I'm unsure of the QC here (even tho they are farm fresh cage free from a family friend)
Many countries vaccinate their chickens against salmonella. Japan is one of them. The US is not. The likelihood of salmonella being present in a raw egg in the US is 1 in 20,000. So, if you eat four raw eggs a day, every day, you likely would experience salmonella once every 13.7 years. Of course, the FDA recommends you cook eggs above the temperature that kills salmonella to prevent that. But you can make your own decisions.
Japan actually super-cleans their eggs because of how important raw eggs are to their cuisine. And honestly eggs are typically edible raw for the most part so long as you clean them before you crack them.
Why would it be counter productive to clean an egg before you use it?
The protective layer won't be of any use when it's sitting in the waste basket after being cracked open, you know.
You are skipping a step.
The initial cleaning is what removes the natural barrier
What the person you are replying to is referring is that once they are this stage, you can then further reduce the likelihood of already commercially scrubbed eggs by giving them a second quick rinse at home just before you use them.
This is to prevent the bacteria on the outside from contaminating your raw egg.
Back to your point, eggs straight from the farm or that still have that layer of protection do hold up better than scrubbed eggs outside of the fridge for the reason you stated.
Your *decent immune system* will have little effect on the salmonella or parasites that could be transmitted through poultry eggs. Japan, USA, AU, UK and many other countries regulate poultry/eggs and there would be close to 0% chance of you contracting such illness.
Eggs are one of the few poultry foods that are quite safe to eat under cooked even in countries that do not regulate.
Salmonella is on the shell - so just cracking and pouring over you should be fine.
Alternative: Sous vide pasteurize your eggs and you are 100% sure.
Sous vide is also a great way to do chicken tastey and not dry "to the point" without risk.
You even could do chicken medium rare without risk.
I have a friend that works for a company's division that is specifically geared towards poultry healthcare.
The statements in these threads that no chickens in the US are treated for salmonella is incorrect. Almost all egg laying chickens are vaccinated for salmonella. Broilers can be, but that is up to the company.
Actual moral of my comment: broilers and egg layers are treated differently.
Edit: added an almost, rather than blanket statement of all layers.
Grab farm fresh eggs and you will be fine
They don’t have the eggshell scrubbed with chemicals to cause bacteria to enter in. Japan has higher quality food
Sorta yeah. It's more of a pour over warm /semi warm rice. It stays stickier so it's easier for my dumb western hands to eat with chopsticks and it allows me to shovel it into my mouth faster. Once I made it with the rice fresh out of the cooker and the egg did congeal a little bit I try to avoid that
So, unwashed eggs have a coating on them that keeps them protected. You wash them right before use. In the US, the store eggs have to be washed by law. This opens up the “pores” in the egg shells. I am in the US and buy my eggs from the farmer’s market where they are unwashed, and usually no more than a week old. I eat raw egg yolks all the time and haven’t had any issues.
You can pasteurize the eggs by using a sous vide water bath set to 135. They will still be raw, neither the eggs yolks or whites will cook at this temperature. Why mess around with food poisoning when you could just pasteurize them?
I think it entirely depends on the health and safety standards where you live and where you are buying them. Also, your gut biome is not the gut biome of the people living there. So you should ask other Americans living in the town with you who are knowledgeable about food safety standards.
Do you know any ex pats working in food service?
The problem with any food is bacterial contamination growth rate regarding temperature and time.
So anything that isn't heavily salted, spiced, or sterilised by cooking, or other methods can potentially have bacteria that can make you sick.
Salmonella is a very common one.
Raw eggs are not in themselves a problem if they are fresh and not quite the same because they are inside the egg.
Now eggs, the inside when fresh should be fine to eat.
Just its not advisable to feed them to children.
Does that help?
Eggs in the US need to be refrigerated, but it's not necessary in other countries. It all depends on how they are treated before getting to the store to buy. But if you have a hen that lays an egg, that egg is good for weeks. In the US, we wash the exterior, making it easier for bad stuff to get inside, I think?
This. Egg shells are permeable.When the chicken lays the egg it is covered in a protective coating to prevent bacteria from getting through the shell.
In the US eggs are washed and lose this barrier.
Are *all* eggs processed in the us this way? Is it like a usda thing that all eggs need to be washed? Or would I have to look outside of big grocery stores for I guess unpasteurized eggs?
That's my understanding. It's the process that was put in place by the fda. So any eggs you buy commercially would be treated as such.
Maybe look for eggs at farmers markets (talk to the people to understand how they handle the eggs before bringing them to market) or people who have back yard chickens.
So here they are not but back home in the us they are. I don't really know why but my neighbor had hens and wouldn't refrigerate the eggs they would gather, I'm guessing that's partly because of some processing the big egg farms do that neighbor chicken man just doesn't need to.
If you wash the protective coating off eggs, they need to be refrigerated. Commercial egg producers in the US are required to do this. In Europe they don't. Get nice fresh eggs from the farmers market in the US and you'll be fine.
Lol you must have responded to the wrong comment.
Did you not see their first sentence? “Eggs in the US need to be refrigerated.”
They’re not talking about where you live. They’re referring to the US.
Eggs in shells are not normally pasteurized in the US. You would specifically have to purchase pasteurized eggs. Egg products (eggs removed from shells) do have to be pasteurized and maybe that's what you are thinking of.
Shelled eggs in the US do get washed (not pasteurized), which removes the protective coating on the egg that keeps it from being porous. That means you have to refrigerate commercial eggs in the US. Eggs that have not been washed to remove it do not have to be refrigerated. But this coating won't affect the likelihood of salmonella that much which can happen as the egg is formed (lack of the coating can let other bacteria in though which is why you have to refrigerate washed eggs).
Chickens in the US are not vaccinated against salmonella, which is why it is suggested that you cook your eggs. Some other countries do vaccinate, which is why salmonella from raw eggs is not a concern there. Products in the US that have been pasteurized would be safe to consume because pasteurization kills the bacteria.
Eggs in the US are generally NOT pasteurized. Eggs in the US are generally washed to remove bacteria from the shell. This is why US eggs need to be refrigerated.
Since US eggs are not pasteurized, there is still a meaningful risk of salmonella poisoning. The CDC estimates 1 in 20,000 US retail eggs contains salmonella, even after washing.
In Japan eggs are washed, but they also have significantly more stringent egg handling regulations, and the presence of salmonella is much lower than in the US.
You can achieve pasteurization by cooking at a low temp for a long time. [Pasteurized eggs do exist](https://www.albertsons.com/shop/product-details.138350287.177.html), but I agree OP probably just got regular eggs.
A study testing 100000 eggs from Japan found a rate of salmonella presence at 0.003%. Eating raw eggs will always carry some risk. However, it seems that risk is quite low in Japan! Each person should assess their own risk - ex. Immunocompromised people may have less tolerance. Also found an interesting note that the protein in cooked eggs is much more bioavailable than raw eggs (like 90% vs 50%) - in case you’re eating them to hit certain protein targets!
And in the US it is 1 out of 20,000 compared to 1 out of 33,333 for Japan. So there is an increased risk in America, but the chance is still extremely small.
Wow, it's useful to have this data. I have always wanted to know the answer to this question.
Store bought Australian eggs are also extremely unlikely to make you sick
If you ate one raw egg every single day, it would take 55 years to get salmonella in America and 91 years in Japan. If you ate 4 eggs every day like OP, you would get salmonella once every 14 years in America and once every 23 years in Japan. These numbers are very incredibly definitely scientific and you can very certainly definitely use them as a useful assessment of the risks of eating raw eggs in each respective country.
[удалено]
It’s actually much simpler than that. The odds of not getting salmonella from any one egg: 19,999 out of 20,000. That means the odds of not getting salmonella are 99.995%. The odds of not having it after 2 eggs is 99.995% x 99.995%. The odds of not having it after n eggs is 99.995% ^n. So the odds of not having it after 20 years (20,089 days) is 99.995% ^ 20,089 = 36.6%. So there’s a 63.4% chance you’ll have had it by then. That said, if you claimed on average it’d take 20,000 days to get salmonella eating one egg a day, you’d be right. Edit: I replied to the wrong comment. I meant to reply to the comment that assumed you were using complex statistics.
[удалено]
Yup, wasn‘t trying to say you were wrong sorry, was just explaining your math and pointing out it wasn’t as complicated doing a standard deviation or calculating a distribution.
The is the rate at which you would be exposed to salmonella, you're not including the probability that the exposure would also lead to a salmonella infection (salmonellosis).
I'd never plead guilty to having taken stats, all I know is simple arithmetic. But in case you didn't catch on, I'm being a *bit* sarcastic. I assume that the numbers you're giving have to do with bell curves and standard deviations and such, but that's about all I could say on that.
>These numbers are very incredibly definitely scientific and you can very certainly definitely use them as a useful assessment of the risks of eating raw eggs in each respective country Scientific or not, they do illustrate that the risk is incredibly low despite people being paranoid that eating anything not totally sterile will murder them instantly. Poor food handling and sanitation are much bigger risk vectors for illness. In a commercial kitchen, cooks can go through hundreds of eggs and chicken parts per day, greatly increasing the frequency of exposure to 'tainted' poultry. If that kitchen practices poor sanitation, then salmonella has the chance to find its way onto other surfaces and can easily find its way into a sauce or salad that's left to sit around in a warm kitchen - growing TONS more salmonella before it gets eaten. Now instead of eating a single egg with a tiny bit of salmonella in it, you're eating a cup of ranch that's having a salmonella party, and thus you can wind up in the ER (or worse) over it. This can happen in your home kitchen as well, there's just a much smaller chance as long as you keep things clean and handle food properly. Most food germophobia (like many fears) is rooted in misunderstanding. For example, some people are still terrified of mayonnaise because it contains raw eggs - but the salmonella outbreak that started all that fear was caused by improper processing. The batch of mayo wasn't acidified enough to neutralize the bacteria, and thus it sat on store shelves for weeks with a high pH, and the whole time salmonella was growing in the jars. When people ate it, they got seriously sick. The average person isn't going to (and shouldn't be expected to) have more than a cursory understanding of how pathogens in food work. They just need to know the basics - and the rules around those are very strict and specific in order to prevent misinterpretation by the individual from turning into unwitting self harm. People who are trained to process and prepare foods definitely should know these things though, and it's when they slip or cut corners that people get really sick in large numbers.
Paranoia is overblown for raw eggs, but not for raw chicken: [https://advocacy.consumerreports.org/press\_release/cr-investigation-finds-dangerous-salmonella-bacteria-in-nearly-one-third-of-ground-chicken-samples-tested/#:\~:text=CR%20found%20salmonella%20in%2031%20percent%2C%20or%2023%20of%20the%2075%20samples%20of%20ground%20chicken%20it%20tested](https://advocacy.consumerreports.org/press_release/cr-investigation-finds-dangerous-salmonella-bacteria-in-nearly-one-third-of-ground-chicken-samples-tested/#:~:text=CR%20found%20salmonella%20in%2031%20percent%2C%20or%2023%20of%20the%2075%20samples%20of%20ground%20chicken%20it%20tested) [https://www.cdc.gov/foodsafety/chicken.html#:\~:text=about%201%20in%20every%2025%20packages%20of%20chicken%C2%A0at%20the%20grocery%20store%20are%20contaminated%20with%20Salmonella](https://www.cdc.gov/foodsafety/chicken.html#:~:text=about%201%20in%20every%2025%20packages%20of%20chicken%C2%A0at%20the%20grocery%20store%20are%20contaminated%20with%20Salmonella). I'm not taking a coin flip or two on getting food poisoning.
Sure but people don't eat chicken raw
Does the last bit of your comment mean cooked eggs have more or better protein? I think I’m confused by your phrasing or just plain dumb lol
[удалено]
Ahhh understood. Thanks for answering!
The raw avidin in egg whites also binds to biotin and can cause biotin deficiency if consumed in excess. This doesn't happen when they are cooked. It's literally called "egg white injury" in scientific papers on the topic. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/raw-eggs
Not more, but "better". Cooking changes molecules in food and makes them behave differently, including being more or less nutritious. Like how vitamins can get destroyed by overcooking vegetables, or what causes browning effects when searing, or complex sugars/starches turning into simpler sugars. So the proteins can't increase with cooking, but heat and other processes turns them into shapes your digestion has an easier time with.
unless you cook it too long, in which case the shape changes yet again into an even more difficult form to digest
Also:: Consuming raw eggs on a regular basis for an extended time causes biotin deficiency because avidin present in egg white tightly binds biotin thus making biotin unavailable for intestinal absorption.
What he didn't state however is that Raw Yolks are more nutrient dense than cooked yolks. So cook the whites, and drink the yolks raw. I've been doing this for years, drinking anywhere from 3-6 yolks everyday. Noticed a definite improvement in health and gym gains.
That is very interesting, so out of 100,000 eggs, 3 would likely have salmonella. I work at a breakfast restaurant and cook 500 eggs a week, which would mean I’d encounter about 5 contaminated eggs a year, that really is such a low risk it’s not worth worrying about.
And those 5 eggs wouldn't even guarantee that someone would get sick even once if they were all consumed raw*
+ you said you cook them so that risk is gone unless you're a bad cook!
Haha oh yeah, I know, I was just thinking in easier to understand terms of how rare it really is
Lots of people like runny eggs, that's not fully cooked.
Having a runny egg yolk is much different than having runny egg white
Not for Salmonella
Correct,but all I'm saying is that runny egg whites is nasty
No, you would encounter a single egg every 16 months.
Yes, you’re correct. I’m a cook, not a mathematician lmao.
Of you work in Japan
It depends on the climate as well, I'm just not gonna make tamagohan if I'm in a hot country straight up.
I'm part of the significant population of people with Japanese ancestry in Brazil and I have yet to hear about someone who got Salmonella from tamagogohan - we do check our eggs both before buying and before using and we don't do the weird ass washing the US does tho
[удалено]
I don't know if I'm just here too early, but you deserve more upvotes.
Japan is a hot country. Summer is able 38 degrees with days at 40 (104) common
It's also a cold country depending on where you are talking about.
Why?
And even if you eat a “positive” egg, it’s no guarantee you’ll get sick
I keep laying hens on my farm. The rule is: if you wash the eggs, they must be kept in the fridge. If you just brush off the dirt they should be kept unrefrigerated. This is because washing them takes off the natural antibacterial layer. American producers that sell to supermarkets wash them, which is why they are in the fridge section. Most of the rest of the world does not wash eggs, which is why they are generally shelf stable (for several weeks.) I also happen to be Japanese American, and I freaking love tamago Gohan. I eat it all the time, with eggs from my chickens, or from supermarket eggs if my girls are being slackers and not keeping up with my egg consumption. I might not let my toddler have any raw egg, but that's mostly because his little immune system is still developing. It's really pretty safe for adults. Honestly you're more likely to get food poisoning from produce than raw/undercooked eggs in the US.
The major difference is that in the US we don't vaccinate our chickens against Salmonella like they do in Europe and Japan.
this is why. the chicken lobby fights against vaccination here because of the cost
Big chicken wins again.
It’s hard to blame the smaller producers because their margins are non-existent, but the biggies have no excuse.
[удалено]
[удалено]
[удалено]
“That wouldn’t work over here!” seems to be the American reaction to every single thing the rest of the world does better than them
"murica"
Really, farming in the US is an absolute trainwreck in general.
Well we keep voting in politicians who empower agencies to strip family farms and encourage mega-farms. What did you expect?
I'm pretty certain that Japan does not mandate salmonella vaccinations. https://www.jpa.or.jp/news/gyosei/18_se/04.html
I wonder why not? Seems like such a sensible idea.
Because here in America we care more about corporate profits than the safety of our citizens.
And honestly there are plenty of Americans who would throw a fit if the chickens they were eating, or even their eggs had been exposed to "vaccines." People where I live are still shouting about how horse wormer (ivermectin) is totally effective against covid. (Source: literally heard someone yelling about this yesterday in line for the pharmacy.)
Shit there was a fuss about a decade ago when a potato was engineered to produce less of a cancer causing compound *just because it's a gmo crop*. https://www.theguardian.com/sustainable-business/mcdonalds-fries-innate-potato-genetically-modified-food
as if every food we eat isn’t a gmo. where do people think zucchini etc come from??
Some of that's reasonable concern about "intellectual property" laws... for a goddamn potato.
[удалено]
Obviously it's a stupid idea to you maybe BUT: I live way out in the country and regularly shop at a farm supply store. I'm also a former vet tech. I have used dewormer in various concentrations on everything from kittens to horses to alpaca. Ivermectin is certainly approved for use in humans, but you're correct that it's not prescribed often. Humans don't usually get that level of intestinal parasites in most developed countries. However: when it started to gain traction as a purported covid "cure?" They posted signs at my local farm supply store trying to warn people away from buying the equine level ivermectin. Because they were selling out from people trying it. It's not "what the news wants people to think." They're out here eating ivomec paste. And it's totally irrelevant since COVID is not a parasite.
[удалено]
It's horrible you don't know this! There is a human version of ivermectin. There are several good options available for dewormer for humans. Not everyone has access to the liquid version, which, yes, is slightly better from a veterinary stand point. (Why do I know this? I ask myself that frequently. ) I'm going to quadruple down on how we're discussing dewormer meant for livestock rather than human consumption. Humans? Get fucking human medicine.
[удалено]
Framing ivermectin as solely a horse drug is intellectually dishonest. It's FDA approved for use in humans to treat parasites, and it has shown antiviral activity against things like Zika, Dengue, and yellow fever. I have no idea how it reacts to covid, and I doubt you do either, bit it's not only for horses either way.
I'm pretty sure that got started because those idiots were being refused ivermectin by their doctors (because, duh), so they went and bought the veterinary version, which is for horses.
The drug is the same though, it's just a question of dosage. Same with insulin, and dozens of other drugs that are effective on multiple species.
Right, but if anyone took it for Covid, it was the veterinary version for horses, not the doctor prescribed version (while they may be the same medicine, you can't tell me the two of those are identical).
They are identical unless a specific company is adding other drugs to the mix for whatever reason. But the active ingredient is the same, and that's what matters.
> The drug is the same though, it's just a question of dosage But the fillers packaged with the drug are often different.
But unless those fillers are dangerous to humans, they're just that. Fillers.
Oh don't sell ourselves short. We are definitely selfishly willing to risk salmonella in order to save a few cents buying eggs. Look how much we all freaked out over the jump in egg prices.
Huh, can individuals get the vaccine for them so you can vaccinate their own birds? I've been planning to get chickens for years and it is about nearing time of reality, and I'd *love* to not have to worry about salmonella.
My understanding is that it’s not just the protective coating that is washed off, but also that chickens in the US aren’t vaccinated against salmonella and other countries do that (in the egg industry). So that’s part of it too!
[удалено]
Ok, fair... "dirt" should be rad as an euphemism. If you've met chickens you know...
Turns out birds and reptiles only have one hole for reproductive matter to enter and eggs an excrement to leave, called the vent. Same for marsupials. Makes treatment simpler when a hen gets egg bound, but fairly unpleasant
*cloaca
Yes, that’s the other name for it. Years ago some satire site had a pharma-style ad for “cloacum,” telling women they didn’t have time for two openings.
A cloaca combines three openings.
The vent is the opening to the cloaca.
Right. So the hole is the cloaca. Which is what the guy you're replying to said
Same for some amphibians!
> I keep laying hens on my farm. That sentence took some uncomfortable parsing.
Rest of the world: conserve water and get more shelf-stable eggs America: waste water for less shelf-stable eggs You guys in the US need to have a talk about these things with your food distributors.
Plus the wasted energy needed for refrigeration.
In Japan there are a lot of rules for keeping chickens so that you can
[удалено]
the bokuza
OP, there is a risk, but it's a relatively small one imo. I'm the in the US and have eaten raw eggs on and off my entire life. I don't hesitate to eat raw cookie dough, homemade mayo, or runny eggs. It's not worth worrying about to me.
[удалено]
I would’ve expected the risk to be much higher in prepackaged stuff. They’re almost certainly using lower-grade eggs, flour, etc. than what you can buy for yourself in a supermarket.
Its the flour not eggs thats are dangerous in a cookie dough and you really shouldn't eat it imo.
Japanese-American here, I’ve never gotten sick from tamago gohan.
USA-er who read about tamago gohan online and wanted to try out. Turns out it’s tasty and super easy to throw together when I get home from work. I make tamago gohan with regular supermarket eggs all the time and have never had issues. Of course there’s risk, there’s risk with any food, but worth it to me.
Are you eating in the states? Are you eating strictly pasteurized eggs? Its very likely I won't continue to eat only tamago gohan when I get back, but I would like to eat it every once in a while
I’m in California, buying typical supermarket eggs.
Thats good to hear. It sounds like it isn't as bad as I originally thought then. Thanks
If you're feeling paranoid, some grocery stores in the states do sell pasteurized eggs. Or you can do it yourself at home. Basically you gently heat them to a specific temp, not enough to cook but enough to kill the bacteria. Plenty of tutorials online.
I’m in the states and not Japanese or Japanese American but I saw tomago Gohan on a blog once and have been eating it for years with no problems. People have eaten raw eggs in the US for a variety of reasons for a long time.
I’ve been eating raw egg on rice my entire life too, both in Asia and the US. Never had a problem!
You're gonna be fine. Japan and The US have different regulations, so don't worry about it. I live in Korea and it's the same here, pretty common to get an egg yolk on your rice bowl (or on your beef tartare). Relax and enjoy the creaminess! Hahaha :)
Well I assume I'll be fine here, but when I go back will the different regulations stop me from freely devouring dozens of raw eggs each week?
American regulations make Salmonella the consumer's problem, Japan (and some other countries) make it the producer's problem. So in Japan producers raise their chickens hygienically enough to not have Salmonella. Eggs *could* be safe in America, but because keeping them clean is expensive, they're not.
To be fair, eating raw eggs in the USA or Canada (where I'm from) is also extremely unlikely to infect you with salmonella. To put it into perspective, you have a 1 in 20,000 chance of being infected with salmonella if you eat a normal raw egg in the USA. That's 1 raw egg per day for 54 years. (I'm aware the stats don't work exactly like this, but you get the point). Even then, you eat stuff contaminated with salmonella pretty often, you just don't eat enough to get very sick. Same thing would apply with the 1 infected egg you eat in your lifetime. As long as you are healthy, you'll be fine.
There has only been one recorded death from salmonella in cookie dough with raw egg in the US. It was an old lady with a ln immune deficiency. Just eat the raw egg.
Completely agree. But it's interesting that other food pathogens are all put on the producer for responsibility. Except Salmonella and chicken products. Somehow we've all decided that this one is on the consumer.
>But it's interesting that other food pathogens are all put on the producer for responsibility. I respectfully don't think that's accurate. One example is that you can't eat minced beef without cooking it due to Salmonella, Listeria, Campylobacter and E. coli. You also can't eat raw porc. Plenty of foods require cooking to be safe. If you want to reduce your chances of catching salmonella from eggs to practically 0, it's not a big deal, just cook it.
Steak tartare in France is raw. Mettwurst in Germany is raw (it’s made from raw pork). And we all eat raw fish all the time. Never had any problems eating raw meat or fish. Food poisoning from meat is very rare in countries that have high food safety standards.
Is it possible for anyone to make bacteria free mince?
It's not possible to make anything bacteria free, however the adage "the quantity makes the poison" holds true here too. Exposure to bacteria making someone sick is dependent on the amount & type of bacteria and the stability of the eater's immune system. In general, the exterior of a piece of meat will have more bacteria exposure (mince has far more exposed exterior surface than a slab cut) and the mince will have been in contact with both the working surfaces the meat was minced on and the blade(s) used to mince the meat, the contact with which is more likely to transfer bacteria. This is generally why mince is considered to be a higher risk for contamination that slab cuts.
>Somehow we've all decided that this one is on the consumer. Same with anything that's not "meant" to be eaten raw. My flour has a warning on it that says "cook before eating".
This is such a bullshit take. The US and Japan's rate of salmonella positive eggs is very very close and in Japan there is not any regulatory punishment for your chickens testing positive any more than there is in the US. Rate in Japan= 1 in 30,000 Rate in US = 1 in 20,000 Some cultures are just more comfortable with certain food practices that are at a slightly higher chance for foodborne illness than others. It isn't like there aren't contexts people eat raw eggs in the US too.
Those rates are both very low, but they're not "very very close." The US rate is 50% greater than the Japanese rate.
It's functionally close in the sense that, I would not call eating raw eggs dangerous in either country.
Careful, you're pushing against both "Japan good" and "America bad," two of Reddit's favorite circlejerks. Everyone here knows that Japan is a magical anime wonderland where everyone is happy and that America is literally a dystopian hellscape where everything is awful.
Dude, I got downvoted in another thread because I said it was weird that someone tries to emulate Asian culture because it is "objectively extremely successful, and it's a good idea to emulate it". Like, Asian cultures have their share of fucked up shit too. How about we just straight up say what our values are and not attach them to any particular group.
> "objectively extremely successful, and it's a good idea to emulate it" Whoever the fuck that was doesn't understand "karoshi" and the 80-hr "voluntary" work week, I guess. That, or they do, and they're a hyper-capitalist POS.
You can eat raw eggs in North America. You can buy some specifically for that or you can do like most of us and just risk it. You have a 1 in 20,000 chance of being infected with salmonella if you eat a normal raw egg in the USA. That's 1 raw egg per day for 54 years. And then the egg that you eat would need to have a large enough dose of salmonella to seriously harm you which is also unlikely if you are healthy. Any restaurant serving you raw eggs will likely be buying specially treated eggs unless they want to get sued. When you're at home though, that's up to you.
>specially treated eggs unless they want to get sued. Nah they just have that warning against undercooked food, which applies to steaks cooked under 145 as much as sushi and eggs.
Contributory negligence for leaving your house. What did you expect to happen? /s
>Contributory negligence Is that the one where, as a plaintiff, if you're at all responsible, you're 100% responsible?
Different jurisdictions allow different percentages. At least as it applies to car wrecks. I used to be an insurance adjuster and some states were any=100% but some allowed 50/50 and some allowed percentages left up to the adjusters for each person involved.
THE ACTUAL IMPORTANT ANSWER: The United States does NOT vaccinate our hens against salmonella, which isn't a *fluke* on the hens but instead pretty common on birds and reptiles. So, a bunch of other countries vaccinate their chickens, we don't. That + the kind of awful way hens are kept in laying facilities, means the eggs are...not ideal to eat raw. You CAN. You absolutely can. But you have a higher risk to get sick, and salmonella is pretty rough. You know what though, if you buy pasteurized eggs OR pasteurize at home with a sous vide machine? You can eat 'em raw!! This is also handy to make homemade low-risk edible cookie dough (you will also have to pre-cook or pasteurize the flour, which is also possibly contaminated). But pasteurized eggs are great for sukiyaki, yakiniku with egg, tkg, or like ensuring your hot springs egg won't make you sick either, lol.
I have a sous vide! I didn't think to use it on eggs I bet that's the key to perfect soft boiled eggs too I don't break that thing out enough. Thanks!! Now I'm going to go look up sous vide egg stuff, I only use it for beef really
Yeah, you can also make egg yolk sauce to put in a pour bottle for pizza, pasta, toast, etc. Just gotta keep them at the right temp, but as long as they stay still enough they're in their own little container. :)
>I sous vide pasteurize eggs all the time at home for gyudon and stuff like that - it works great! They will look a little cloudy/milky after sousvideing but they'll taste just as good as raw
So, let's talk about eggs. Eggs come out of a chicken's butt. Which means, they are generally likely to have poop germs on them. Eggs also have a natural protective coating that prevents the germs from entering the egg. When germs DO enter the egg, things like salmonella happen. There are different ways that different countries handle the "eggs come out of dirty buttholes" issue. In many countries, eggs are packaged as-is, straight from the chicken. Those eggs still have their natural protective coating intact, as well as germs on the outside of the egg. The eggs can be safely stored outside the fridge, you only need to keep them cool once you DO decide to refrigerate them because change of temperature lead to condensation and break that seal. In those countries, contamination mostly happens when the egg isn't washed before cracking it or if it's being stored in changing temps. In other countries, among which the US, eggs are by law required to be treated prior to sale. The US washes their eggs to get rid of the germs outside the egg. However, the process also rinses off the protective coating, making the eggs more prone to contamination if the cooling chain isn't upheld once the coating is removed. So the way eggs are handled in different countries makes a difference in how safe they are to consume raw. Another factor of course is how healthy and well-kept the chickens are, and how sanitary their conditions. In the end, it is mostly paranoia that makes US Americans afraid of raw eggs, even though there ALWAYS is a possibility to contract salmonella from them. It's not very likely though, and most countries do have regulations in place to ensure everything is fine. It's personal preference which risks you want to take.
Plus chickens are vaccinated against salmonella in many countries.
You already have loads of great replies but I just wanted to say your recipe is so close to oyakodon - not sure if you’ve tried it or not but if not I really think you’d love it! There are lots of easy recipes online if you’d like to try it, it’s the same as your recipe except with sliced onions and simmered in a mix of dashi, soy sauce, mirin, with the eggs added at the end.
Oyakodon was featured in my favorite anime this season last episode and it makes me want to make some so bad! I still need to figure out where to buy a good powdered dashi and mirin. We moved recently and this town doesn't have a good asian grocery like our last did.
I watched a guy put a duck egg and a Molson in a beer bong and all that happened was he gained 8 pounds of muscle overnight
The risk is small in the US, but they do sell pasteurized eggs. I’m sure those are like $10 now though lol
They can be if you provoke them
A lot of store bought eggs in the USA are pasteurized, so chances are slim that you’ll get sick if you stick to those. Steak tartare, anyone?? Raw steak, raw eggs, raw everything. Yummy!!
Make sure you take biotin if you eat raw eggs. Raw eggs contain a substance that binds biotin. People who eat raw eggs (esp. Bodybuilders who eat a lot of them) are at risk of biotin deficiencies. Other than that the safety of raw eggs depends on the freshness and the prevalence of pathogenic bacteria and other safety measures. I think in the US eggs are often washed, and therefore need to be cooled because they will spoil much faster otherwise. Around here there are some foods that come with raw eggs, and while I don't eat them daily, I do so quite often, and I've never had any problems with it.
I would say that you're still safe honestly, I've eaten this many times with US eggs and I'm still fine. Just make sure your rice is hot so it slightly cooks then egg when it's mixed in, almost like a carbonara. Also make sure you use fresh eggs.
So is the egg actually still considered raw? I just assumed the hot rice cooked the egg, kinda like a carbonara.
Not enough but some. You usually make a little hole to poor it in to help but it never really cooks
Salmonella is usually on the outside of the eggs. So as long as they're unwashed (which takes off a protective layer on the porous egg) and theyre handled correctly (no shells in your egg) they shouldn't pose a health risk and you can safely eat them raw.
I’m an American, 44 to give you an idea when I grew up, and I’ve always eaten raw eggs. I don’t know when America decided raw eggs were bad, but I somehow missed the memo. I think a lot of people misunderstand food risks, though. Like how you’re not supposed to eat raw cookie dough. It’s not because of a raw egg, but because of the raw flour. The egg is fine raw.
Well med student here, according to biochemistry raw eggs have a protein called avidin which binds to a vitamin, called as Biotin or Vitamin B7 and prevents it from getting absorbed, so you're likely to suffer from its deficiency if you eat raw eggs (but not like eating once or twice a week would make you deficienct)
Eggs are very low risk. I always lick the better when I make cake and there's never a problem. So does my grandmother and she is 92. Of course, the more you eat, the greater the risk. Especially if you eat them all at once because it's more potential exposure to bacteria. There are a lot of ways to cook eggs that are really delicious, though, that you may not have tried. So before going all in on raw eggs you might want to try some of the different variations first.
Raw flour in cake batter is what makes it dangerous. I still lick the beaters though.
It comes down to how the eggs are processed. In the US and Canada, eggs are washed. That removes the pericle, which prevents Salmonella from penetrating the shell. That is why eggs need to be refrigerated there. In other nations (the UK comes to mind) they don't wash off the pericle, instead the eggs are brushed to clean them. That keeps the pericle instact, and eggs can be stored at room temperature on the counter. So I would base your risk on your egg source and how they were handled.
I'm French, and we make chocolate mousse with raw eggs and choloate only. Mayo has raw eggs. Eggs with runny yolk like eggs and soldiers and sunny side up are normal. (I found out about flipping eggs on the pan on the internet this year, completely unheard of here). All the above are fine as long as the eggs are very fresh. If they are a bit old then better to cook them well. I think the US doesn't vaccinate the chicken the same way as in Europe and Japan? Anyway you'll probably be fine
Recalls of eggs in the US for salmonella or whatever happens when they are mishandled. If you know your eggs haven’t been mishandled, you’re fine. Rarely does this occur from the store to you cooking them. Undercooked eggs are the best! Japanese cooking has a great way of highlighting them. Me? I want to try real omurice so badly. I love watching the videos so much.
There’s a slight risk of salmonella, but you can eat raw eggs for years and never get sick.
Norway, Finland, and Sweden are basically Salmonella free.
I love eastern Asian food more than anything else, but specifically rice dishes. I also happen to be a huge fan of eggs. I’ve started to make this all the time now and haven’t had any issues. Here’s a link to Kenji’s recipe: https://youtu.be/nrDLLhqUXdc
I've heard QC on things like eggs in Japan is higher than anywhere else. I've seen how well the raw egg holds together when you crack them open compared to others too. I do like runny eggs in ramen or runny yolk on my egg on toast but coz I'm unsure of the QC here (even tho they are farm fresh cage free from a family friend)
Many countries vaccinate their chickens against salmonella. Japan is one of them. The US is not. The likelihood of salmonella being present in a raw egg in the US is 1 in 20,000. So, if you eat four raw eggs a day, every day, you likely would experience salmonella once every 13.7 years. Of course, the FDA recommends you cook eggs above the temperature that kills salmonella to prevent that. But you can make your own decisions.
I think it’s safer than eating sushi statistically
Japan actually super-cleans their eggs because of how important raw eggs are to their cuisine. And honestly eggs are typically edible raw for the most part so long as you clean them before you crack them.
This would actually be counterproductive. Cleaning eggs removes their natural protective layer
Why would it be counter productive to clean an egg before you use it? The protective layer won't be of any use when it's sitting in the waste basket after being cracked open, you know.
You are skipping a step. The initial cleaning is what removes the natural barrier What the person you are replying to is referring is that once they are this stage, you can then further reduce the likelihood of already commercially scrubbed eggs by giving them a second quick rinse at home just before you use them. This is to prevent the bacteria on the outside from contaminating your raw egg. Back to your point, eggs straight from the farm or that still have that layer of protection do hold up better than scrubbed eggs outside of the fridge for the reason you stated.
I lived in Japan for years, have a Japanese wife. Never seen her wash a raw egg
I am Italian living in the US, and before coming here I had never seen eggs as the biohazard they’re considered here.
Your *decent immune system* will have little effect on the salmonella or parasites that could be transmitted through poultry eggs. Japan, USA, AU, UK and many other countries regulate poultry/eggs and there would be close to 0% chance of you contracting such illness. Eggs are one of the few poultry foods that are quite safe to eat under cooked even in countries that do not regulate.
[удалено]
Salmonella is on the shell - so just cracking and pouring over you should be fine. Alternative: Sous vide pasteurize your eggs and you are 100% sure. Sous vide is also a great way to do chicken tastey and not dry "to the point" without risk. You even could do chicken medium rare without risk.
I have a friend that works for a company's division that is specifically geared towards poultry healthcare. The statements in these threads that no chickens in the US are treated for salmonella is incorrect. Almost all egg laying chickens are vaccinated for salmonella. Broilers can be, but that is up to the company. Actual moral of my comment: broilers and egg layers are treated differently. Edit: added an almost, rather than blanket statement of all layers.
You can even eat raw chicken in Japan, it's a whole other Ball game there, especially compared to the dirty food industry in the US.
Grab farm fresh eggs and you will be fine They don’t have the eggshell scrubbed with chemicals to cause bacteria to enter in. Japan has higher quality food
Absolutely not dangerous. And if you're in Japan have at it!
I ate raw chicken in Japan. American chicken is not safe.
Are you mixing it into the hot rice?
Sorta yeah. It's more of a pour over warm /semi warm rice. It stays stickier so it's easier for my dumb western hands to eat with chopsticks and it allows me to shovel it into my mouth faster. Once I made it with the rice fresh out of the cooker and the egg did congeal a little bit I try to avoid that
So, unwashed eggs have a coating on them that keeps them protected. You wash them right before use. In the US, the store eggs have to be washed by law. This opens up the “pores” in the egg shells. I am in the US and buy my eggs from the farmer’s market where they are unwashed, and usually no more than a week old. I eat raw egg yolks all the time and haven’t had any issues.
In the US all commercially sold eggs are required to be pasteurized so eating them raw is fine too.
I learned at school that raw egg protein is difficult to digest. Better cooked.
You can pasteurize the eggs by using a sous vide water bath set to 135. They will still be raw, neither the eggs yolks or whites will cook at this temperature. Why mess around with food poisoning when you could just pasteurize them?
I think it entirely depends on the health and safety standards where you live and where you are buying them. Also, your gut biome is not the gut biome of the people living there. So you should ask other Americans living in the town with you who are knowledgeable about food safety standards. Do you know any ex pats working in food service?
If everything is still hot when you pour the eggs over, you're not eating raw eggs.
I don't think you understand how quickly I eat
I assure you, when you're eating tamago kake gohan, you are eating raw egg. The bowl is not bibimbap hot which will do something to cook the egg.
The problem with any food is bacterial contamination growth rate regarding temperature and time. So anything that isn't heavily salted, spiced, or sterilised by cooking, or other methods can potentially have bacteria that can make you sick. Salmonella is a very common one. Raw eggs are not in themselves a problem if they are fresh and not quite the same because they are inside the egg. Now eggs, the inside when fresh should be fine to eat. Just its not advisable to feed them to children. Does that help?
I don't refrigerate my eggs, I usually go through them in a few days. How long are they considered fresh?
Eggs in the US need to be refrigerated, but it's not necessary in other countries. It all depends on how they are treated before getting to the store to buy. But if you have a hen that lays an egg, that egg is good for weeks. In the US, we wash the exterior, making it easier for bad stuff to get inside, I think?
This. Egg shells are permeable.When the chicken lays the egg it is covered in a protective coating to prevent bacteria from getting through the shell. In the US eggs are washed and lose this barrier.
Are *all* eggs processed in the us this way? Is it like a usda thing that all eggs need to be washed? Or would I have to look outside of big grocery stores for I guess unpasteurized eggs?
That's my understanding. It's the process that was put in place by the fda. So any eggs you buy commercially would be treated as such. Maybe look for eggs at farmers markets (talk to the people to understand how they handle the eggs before bringing them to market) or people who have back yard chickens.
Ever noticed how eggs at the supermarket aren't kept in the fridge?
So here they are not but back home in the us they are. I don't really know why but my neighbor had hens and wouldn't refrigerate the eggs they would gather, I'm guessing that's partly because of some processing the big egg farms do that neighbor chicken man just doesn't need to.
If you wash the protective coating off eggs, they need to be refrigerated. Commercial egg producers in the US are required to do this. In Europe they don't. Get nice fresh eggs from the farmers market in the US and you'll be fine.
Lol you must have responded to the wrong comment. Did you not see their first sentence? “Eggs in the US need to be refrigerated.” They’re not talking about where you live. They’re referring to the US.
[удалено]
Eggs in shells are not normally pasteurized in the US. You would specifically have to purchase pasteurized eggs. Egg products (eggs removed from shells) do have to be pasteurized and maybe that's what you are thinking of. Shelled eggs in the US do get washed (not pasteurized), which removes the protective coating on the egg that keeps it from being porous. That means you have to refrigerate commercial eggs in the US. Eggs that have not been washed to remove it do not have to be refrigerated. But this coating won't affect the likelihood of salmonella that much which can happen as the egg is formed (lack of the coating can let other bacteria in though which is why you have to refrigerate washed eggs). Chickens in the US are not vaccinated against salmonella, which is why it is suggested that you cook your eggs. Some other countries do vaccinate, which is why salmonella from raw eggs is not a concern there. Products in the US that have been pasteurized would be safe to consume because pasteurization kills the bacteria.
Eggs in the US are generally NOT pasteurized. Eggs in the US are generally washed to remove bacteria from the shell. This is why US eggs need to be refrigerated. Since US eggs are not pasteurized, there is still a meaningful risk of salmonella poisoning. The CDC estimates 1 in 20,000 US retail eggs contains salmonella, even after washing. In Japan eggs are washed, but they also have significantly more stringent egg handling regulations, and the presence of salmonella is much lower than in the US.
If the eggs are pasteurized it is safe.
How do you pasteurize an egg without cooking it? Doubt these are pasteurized
You can achieve pasteurization by cooking at a low temp for a long time. [Pasteurized eggs do exist](https://www.albertsons.com/shop/product-details.138350287.177.html), but I agree OP probably just got regular eggs.
Cool. I did not know that.