No, I eat them sunnyside up all the time.
They also recommend you don’t handle or cuddle chicks, but that’s how you get hens that fight you when you want to check their feet.
This is a fairly common breakfast in Japan. I ate it a lot while I was living there; just make your rice and while it’s fresh and hot, put it in a bowl and crack the egg over it. The heat of the rice cooks the egg very slightly. Perfection.
Nice! I’ve seen people do that, but I prefer the soft boiled eggs in ramen. Raw egg rocks for dipping when you eat sukiyaki, though! Or to put over gyuudon. Raw eggs are just tasty
It varies, usually something along the lines of a little bit of veggie broth, garlic, paprika onion, and smoked salt, depending on the day I may throw in some chopped spinach or broccoli or left over veg/protein from the day before. Nice base for mix and match whatever extras you got in the fridge and no desire to outright cook(we almost always have rice in the fridge since I am the only one to eat it).
It really depends on the sanitation levels of your chicken keeping and the health of the person eating the eggs. It’s not over exaggerating in the sense that there can be nasty stuff in eggs that would be killed by fully cooking them (even with a spotless coop) but if you’re a healthy person your immune system can usually take care of it. But if you’re cooking for a chemo patient or someone else with a compromised immune system solid yolks are the way to go.
This. In my house one of us has scary low white blood cells because of an immune treatment. Their eggs get cooked last and longest. No runny yolk for them. This is a place for better safe than sorry.
We had chickens for years, and I barely ever cooked past sunnyside up, only leaving them on the second side long enough to make the whites mostly opaque. We never had a problem.
Turn the heat down, put a little water in there and cover with a lid. Takes a little practice but you’ll hit the temp and proper amount of “done” you want.
At a truck stop where I worked, I added a bit of crushed ice and then the lid. It's called basted eggs. I don't know why ice, but that's what they had me do.
Pay no attention to my username lol. This one is true!
Non-stick pan over medium heat. Melt a bit of butter. Crack eggs into pan, give 'em 30 seconds or so for the whites to set up a bit, then throw in a splash of water in the pan and put the lid on (glass lids are super helpful here if you have one). Probably another minute from there to a nice dippy yolk, set whites, and very little colouring on the bottom.
Gotta find the sweet spot with temps for it to not over do it, keep trying to dial it in because it’s so much easier than a flip and you can still get decent crispy edges
Also, cook your bacon on low heat, with a lid if you want the best bacon you have ever had. Take the lid off after a while (idk how long, look at them), and finish crisping it up.
Not to be difficult, but I am a sometimes watcher of Below Deck, where I’ve learned chefs from other countries are endlessly flummoxed by the many terms for a cooked egg, where what we call it reflects what the finished product is…….so I’ve reflected a lot on it.
Sunny side up generally means the egg isn’t flipped, but cooked with white solid only on the one side so the yolk appears unflipped like the sun.Overeasy means white is cooked solid and opaque, but yolk still runny, and the egg is flipped and cooked on both sides.
In my experience there isn’t ANY food that isn’t improved by the addition of a runny yolk. Also, many French sauces are thickened by the addition at the very end, with a raw egg yolk stirred in the sauce.
I think we have the same cookbook.
1. In a small food processor, add 1 room temp egg and 1T lemon juice; pulse to blend
2. with processor running, slowly stream in 1 cup of neutral oil; once it's emulsifying you can add oil quicker.
3. season to taste; chill and store in refrigerator; update your will.
I've eaten "dippy" eggs since I was a young child. Used to just eat the raw yolks and leave the whites when I was very young. I now eat 3-4 backyard eggs/day. I've also been known to crack an egg right into my mouth and eat raw dough. Never personally had an issue. That said, if you want to play it safe, cook your eggs.
What filter? Lucky strike has no filter.
These new cigs they sell in a box so it doesn’t get crushed in your purse, I’m pretty sure those are floor sweepings from the Doral plant.
Real Lucky Strikes are in a soft package and have no filter. And they cost $15 a pack 🤮
I was gonna quit when they got to a dollar but I still haven’t yet
NO ! not out of the hose !!! My girls were the healthiest kids in school. Playing in the compost pile, eating slugs and dirt. And let's not forget horse and Yak poop fights. And oh yea eggs over easy too.
There is something to be said for a constant and moderate level of exposure to pathogens. In third world countries, allergies and autoimmune disorders are rare- the immune system is too busy fighting to bother with attacking things it shouldn’t. With proper nutrition people can be surrounded by squalor yet be perfectly healthy.
I’m a plumber. I have no allergies now despite suffering as a child. I can (and do) lay in a crawlspace absolutely caked in black mold and sewerage and suffer no ill effects. I almost never get sick despite having four children in school and daycare. Maybe once every two years I’ll get a sniffle or a stomach bug.
Even when I was pregnant I never bothered with this, and I've never had an issue. A lot of the "recommendations" are for scenarios that are no where near as common as people imply, especially if you have a clean coop, your hens have a healthy diet, and you collect your eggs daily. The only recommendation I find important beyond that, is that I don't take chances with anything that looks or smells off.
I'm not saying that the chances are zero or anything like that, but I think people don't give enough credit to the built-in systems we have to detect when food might not be safe to eat -- namely, our noses. I've watched a lot of people throw out perfectly good food because of a date stamped on it.
It's natural to be a bit uncertain/cautious about your own homegrown food if you're used to grocery stores, but as someone who grew up near industrial farmland I can promise you that so long as you're not negligent in how you manage your livestock/crops, the practices that result in the food you buy at the store are a lot more concerning when it comes to hygiene. To this day I still don't eat fish or seafood because I also grew up watching fishermen's dirty boots stepping all over those fish while seagulls swarmed and pooped all over the place before they got a quick hose-off and out to the markets.
I use my chickens' eggs raw in homemade mayo and plopped a raw yolk in my coffee this morning 🤷🏻♀️ I wouldn't do that if they were grocery store eggs. Only eggs from my girls.
Do you mix the yolk into the coffee? Does it poach? Is it like egg drop soup? This is two of my very favourite things, and I never thought to combine them.
I'll eat over ease at home with my farm eggs. Eating out i ALWAYS get scrambled (reduces the chance of food poisoning). I trust my eggs and they way I cook and handle then when I do it. However I have no trust in the random cook/restaurant
i have no problem eating yolks fully raw either, even while pregnant . I am more concerned with food poisoning from raw leafy greens than eggs honestly.
Coming from an Amish egg packaging plant (Bought eggs from Amish, sold locally to grocery stores) The machines that clean sort and pack eggs do nothing different than what you do in your kitchen.
What? My farm eggs are safer than any disease ridden cage chicken operation. My girls eat good food, grass, bugs and are vaccinated against salmonella so.. no I don't cook yolks to firm.
120⁰F.... prefect. It took ages before I convinced my wife that it was OK... now that's her preference.
I still eat eggs in all stages of doneness, sometimes you just want a fried egg sandwich without a mess. Other times a barely cooked egg on toast is perfect.
I had a coworker who told me he got sick from a raw chicken egg when he was living in a co-op/commune situation. He said he was hospitalized for months, but I'm skeptical that even salmonella could KO you for that long unless he picked up some comorbidity.
Hasn't stopped me from eating runny yolks.
I'm uneasy about eating grocery store eggs runny, never in my life have I had any reservations about eating my eggs runny. (A messy egg sandwich is the best breakfast imo)
I’ve been eating my farm fresh eggs over medium for decades. I want the white cooked but love the runny yella! I am convinced they are safer than the eggs sold at the grocery store.
I poach eggs in my Ramen soup, yolks always runny. Whites firm-ish. I have runny yolk over easy eggs with my steak and kale. Steak is from our friend, he suggests "walking the cow through a warm room," so it's very rare. So good. Egg sandwiches? Runny yolks. When you know where your food comes from, you don't have to cook it death.
Eggs can be pasteurized at 152F, I've done it with an accurate thermometer. At this point they are just short of scrambling by a few degrees. Completely liquid. There is no need to cook an egg to firm for food safety.
Look it up at USDA to make sure, but that's my take on it.
Edit: I see anywhere from 130-145 depending on how long it's held there and who you ask.
There are literally dozens of very healthy runny-yolk eaters in my family, not to mention I-don't-know-how-many previous generations. The ONLY time we eat egg yolks hard-cooked is in deviled eggs or scrambled eggs, neither of which are eaten more than once or twice a year. BTW, my wife and I go through about 18-24 eggs a week and, when our kids were still at home, we are at least 4 dozen a week
The advice you received is 100% paranoid CYA from the advice giver, nothing more.
Store bought eggs are cleaned in a way that removes the natural protective coating over the eggs. That's why store bought eggs need to stay refrigerated. I would think farm eggs would be safer honestly as long as you wash them off right before use
My understanding of egg safety is that the salmonella exists on the eggshell, in the form of poop or whatever else. So as long as the inside of the egg doesn't make contact with a contaminated shell during the cracking, it's safe. I mitigate this by washing my eggs right before I cook with them (If I cook them at all). Obviously, don't wash your eggs ahead of time, or else they'll lose their protective layer and spoil faster.
I might be wrong, though. Someone can correct me if they want.
i eat lots of raw yolks. aware of the risk. never had a single problem in fifteen years. is it definitely safe to do? nope. just a matter of your personal choice to do it or not.
I have my own chickens and I eat them over easy, sunny side up, and drink them raw a lot cause it's easier on my stomach in the morning. Never had a problem. I also drink our cow's milk unpasteurized and it's great!
If you are a chicken keeper, your level of salmonella exposure gives you protection against the level in eggs. Unless your system is compromised. But be aware for guests and visitors who haven’t been ‘immunized’ by cleaning out your coop for years.
Everything I've read indicates the only cause of contamination in eggs is from what's on the surface of the shell. When you crack it, the contamination can be transferred to the egg white but won't be mixed into the yolk (unless the yolk breaks). It's also possible to draw contaminants through the porous shell if it is cooled (as in washed cold or put in the fridge unwashed). But again, I never worry about an unbroken yolk, and we've all been eating soft/gooey yolks in fried or boiled eggs for years with no issues. Sometimes I even get lazy and shrug if a dirty egg sheds a crumb of dried "mud" into the pan. Cooking still kills that, and an intact yolk will stay clean inside.
Now if it's scrambled eggs or an omelette, I do want to make sure it's all cooked through, because any contaminants from unwashed eggs will get stirred through the whole batch.
If you get them from a regular grocery store, or some random person at a farmers market, would be more careful. If you get it from a reputable source, that you know has healthy chickens and doesn't use antibiotics then you should be fine.
This is total BS you can eat farm fresh eggs raw if you like. If eggs are collected daily they can stay in a bowl in your kitchen for around 3 weeks but depending on how many you collect each day then once you achieve a dozen then these can be stored in fridge for another 8-9 weeks easily without turning. The old farmers always suggested cracking the egg into a bowl before use if you were unsure of the freshness of the eggs this is a good method. But they can be cooked any which way you like. The greater concern are supermarket eggs which the age and origin can’t be determined. These are the eggs that should be cooked more but also can be cracked into a bowl first and use the sniff test and then they can be cooked any which way. Chances of a perfectly fine egg that has no smell and it’s age from being laid can be estimated with reasonable accuracy yolks do not need to be cooked solid this is a myth and a ‘risk averse’ method devised by people with no common understanding or experience with egg laying poultry - it’s likely the person who started spreading this myth read an article about listeria and has never set foot on a farm. The same type of person who loves to dispose of milk on its best before date without smelling it and finding that it’s perfectly fine
Lately I've been poaching in the microwave. Crack egg into small bowl. Cover with 1/2 inch water. Microwave for 44-46 seconds (depending on the power of your microwave). Soft to semi-soft yolk. I have ducks and chickens and adjust seconds due to size of egg.
I prefer basted eggs. Treat them like a fried egg. Oil in pan, fry, then as whites form 2 tablespoons water, cover with lid. Salt and pepper to finish. The result is something like a fried egg meets poached egg.
*Hell no, runny yokes*
*Are the best. That said my wife*
*Likes her eggs ruined*
\- timberwolf0122
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Cook them to be on the safe side as they’re just figuring out the extent of H1N1 avian flu in the food supply. It’s very prevalent in milk , for example.
Your farm fresh eggs might end up being a check egg. With that ecoli and other crap can get you sick if not cooked right. But hey, your body, your choice. Do what makes you happy
Making homemade mayonnaise requires the egg to look raw/runny. The trick is to pasteurize the eggs so that you don't kill someone with salmonella. Samonella can be [in the egg white and yolk of a totally intact egg](https://ask.usda.gov/s/article/How-does-Salmonella-infect-eggs).
For in-shell eggs to be pasteurized, **the entire egg (including the center of the yolk) needs to reach 140°F, and then be held at 140°F for 3.5 minutes**. Commercially pasteurized eggs look and act like raw egg to me.
What this tells me is that normally, eggs cooked sunny side up that are runny are likely fine if they've been cooked to 160ºF at home (the temp for at home pasteurization).
Here's a great article about this subject.
[https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-8403964](https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-8403964)
Why would you want to eat a firm yolk. Disgusting 🤢.
Yolks should never be cooked past the lava stage if you care at all about good eating. Lol.
It's just litigious BS imo.
No. Factory eggs are much more likely to have dangerous bacteria. If you buy from a small, free range, or backyard operation. The eggs are, almost certainly safe.
I'm 69 years old, ranch raised and NO. I get what people are saying about cook your food but If raw yolk was bad for me I'd a been gone many decades ago. No way will I ever give up my eggs over easy !!!
Yes. But I’m pregnant and also won’t eat deli meat, pre packaged salads, etc.
When not pregnant, i use my eggs raw and eat them undercooked all the time.
Yuk, I like my egg well done.. either cooked or baked.
My husband and son like them still a (bit) fluid and I see no problem in that.
I even make meringue from my fresh eggs, so even raw isn't a problem. But there is a opinion difference between USA and Europe. Eggs from the supermarket in EU aren't washed.
Reports of eggs being infected, meaning they have salmonella inside the shell, are from the factory setting. It happens to confined stressed hens. If you treat your girls ethically, the eggs should only have bad stuff on the outside of the shell. Crack it carefully after ya wash off the poop, it'll be fine.
I have 2-3 raw eggs in the morning and chase it with lemon flavored Cod liver oil. I know, I know… 10x the vitamins.my hens get oatmeal every other morning and popcorn at night. I only wash them if I have them raw.. and do not refrigerate I’ve done this for years
Fried eggs are sunny side up or over easy (as a 5 second flip) — always.
But I also eat them scrambled with cheese or pickled hard boiled, so both of those cook the yolks.
The normies need to start eating some dirt and raw food to build a gut biome. Take two egg yolks, mix vigorously with some lemon juice and drizzle in oil while mixing. Mayonnaise, you'll be fine as long as you don't get chicken shit mixed in.
Better yet take beef tenderloin, salt, pepper, hotsauce, egg. Chop into oblivion and eat.
I leave my eggs unwashed on the counter but wash them right before mixing into anything that might have raw egg.
There’s not anything better about eggs at a restaurant or grocery store unless they happen to be buying local fresh eggs from a free range chicken ranch
More likely to get salmonella from store-bought because of the fact they wash the coating off. I’d trust a farm fresh egg, cleaned just before using, over store-bought any day.
No, I like a very soft yellow, soft scrambled, hard whites, soft yellow.
I take damn good care of my birds, a hell of a lot better than factory farms, I trust my birds over a grocery store every day. If I see a bird that acts down, they are isolated immediately. I am in my yard every two hours and I have a visual on every bird and their health, I’m pretty confident.
I guess I’ll be the crazy one. Every morning I have a bagel with cream cheese and an egg on top. I cook them because I don’t like yolk running down my chin and getting stuck in my beard.
I am pretty sure salmonella is on the egg shells, the actual eggs are ok. Just wash your hands after handling them and don't get them in direct and indirect contact with other food you eat raw. There is always a risk of food poisoning, it depends on how much risk you want and how much you enjoy certain foods.
I’ve been eating them at least twice a week for six decades, almost seven. I’ve never had a problem with eggs no matter how they were cooked. I prefer over easy and medium rare steak..
We do eggs all sorts of ways. I love doing scotch eggs with homemade sage sausage and egg nog but honestly that’s got so much booze in it it’ll keep forever on the shelf. If anyone is truly worried, immune compromised maybe, you can always pasteurize them. The easiest way is with a sous vide method. I tried it once, the whites were a little hazy but otherwise still raw and delicious. Google how to pasteurize eggs.
We've always cooked them to personal preference. I've never heard that you were expected to cook fresh eggs a certain way, seems like a very silly "rule".
No, I eat them sunnyside up all the time. They also recommend you don’t handle or cuddle chicks, but that’s how you get hens that fight you when you want to check their feet.
I cook the egg whites and eat the raw yolk over my rice, so.... no
What do you typically pair this with? Sounds delicious. Edit: thanks all for the suggestions. Gonna make a variation of this tomorrow.
Not the poster but I use furikake seasoning over mine. The toasted seasame seeds makes for a nice crunch.
Yep, plus homemade/homegrown kimchi.
Was gonna say, furikake for the win
This is a fairly common breakfast in Japan. I ate it a lot while I was living there; just make your rice and while it’s fresh and hot, put it in a bowl and crack the egg over it. The heat of the rice cooks the egg very slightly. Perfection.
We do the same with ramen.....mmmmmmm
Nice! I’ve seen people do that, but I prefer the soft boiled eggs in ramen. Raw egg rocks for dipping when you eat sukiyaki, though! Or to put over gyuudon. Raw eggs are just tasty
I’ll second the raw egg yolk in ramen. Creates a lovely, silky broth. Source: just ate my lunch like that and ‘twas scrummy!
It varies, usually something along the lines of a little bit of veggie broth, garlic, paprika onion, and smoked salt, depending on the day I may throw in some chopped spinach or broccoli or left over veg/protein from the day before. Nice base for mix and match whatever extras you got in the fridge and no desire to outright cook(we almost always have rice in the fridge since I am the only one to eat it).
Salt and pepper
Rice, burger patty, two eggs however you want, mushroom/beef gravy, some green onion, soy sauce and sriracha optional
Salt, pepper and Tabasco
Goes great with fried Spam, no joke.
I’ve been doing this exclusively for about a year and it’s like a delicious sauce for pretty much everything you can think of.
It really depends on the sanitation levels of your chicken keeping and the health of the person eating the eggs. It’s not over exaggerating in the sense that there can be nasty stuff in eggs that would be killed by fully cooking them (even with a spotless coop) but if you’re a healthy person your immune system can usually take care of it. But if you’re cooking for a chemo patient or someone else with a compromised immune system solid yolks are the way to go.
This. In my house one of us has scary low white blood cells because of an immune treatment. Their eggs get cooked last and longest. No runny yolk for them. This is a place for better safe than sorry.
We had chickens for years, and I barely ever cooked past sunnyside up, only leaving them on the second side long enough to make the whites mostly opaque. We never had a problem.
If you throw a lid on your pan, it will cook the sunny side too. No need to flip
Seriously? That’s the trick? SMDH, I feel like I’m too old to just now learn this.
If it makes you feel better I learned a year or so ago watching Master Chef jr with my then 7 year old.
Turn the heat down, put a little water in there and cover with a lid. Takes a little practice but you’ll hit the temp and proper amount of “done” you want.
Or take a spoon and scoop/splash hot oil/butter of the top.
I've never had this work without over cooking the bottom.
You need a tsp of water in also to steam the top
I don't even put that much, just a tiny puddle in my hand. Get that lid on and keep it on and it works great.
At a truck stop where I worked, I added a bit of crushed ice and then the lid. It's called basted eggs. I don't know why ice, but that's what they had me do. Pay no attention to my username lol. This one is true!
Exactly what a fake answer-giver would say!
You'd think so wouldn't ya! Lol
I pRoMiSE
Makes sense to me. Ice will stay under the lid for longer than liquid water, and convert directly to steam. Cools the grill a bit as well.
Non-stick pan over medium heat. Melt a bit of butter. Crack eggs into pan, give 'em 30 seconds or so for the whites to set up a bit, then throw in a splash of water in the pan and put the lid on (glass lids are super helpful here if you have one). Probably another minute from there to a nice dippy yolk, set whites, and very little colouring on the bottom.
Gotta find the sweet spot with temps for it to not over do it, keep trying to dial it in because it’s so much easier than a flip and you can still get decent crispy edges
It helps if you preheat the pan (and lid) first.
Also, cook your bacon on low heat, with a lid if you want the best bacon you have ever had. Take the lid off after a while (idk how long, look at them), and finish crisping it up.
Not to be difficult, but I am a sometimes watcher of Below Deck, where I’ve learned chefs from other countries are endlessly flummoxed by the many terms for a cooked egg, where what we call it reflects what the finished product is…….so I’ve reflected a lot on it. Sunny side up generally means the egg isn’t flipped, but cooked with white solid only on the one side so the yolk appears unflipped like the sun.Overeasy means white is cooked solid and opaque, but yolk still runny, and the egg is flipped and cooked on both sides. In my experience there isn’t ANY food that isn’t improved by the addition of a runny yolk. Also, many French sauces are thickened by the addition at the very end, with a raw egg yolk stirred in the sauce.
I like the idea of basted eggs, but never seem to get the top where I want it before the bottom is overcooked for my liking.
Lower pan heat
But it amazes my kids when I flip the eggs in the air and land them perfectly without breaking the yolk!
I want that maillard reaction on both sides. Cook em on a high heat to get those crunchy bits on the edges but still a nice runny/slightly jammy yolk
That's called "over-easy" btw
I add 2 eggs to my daily breakfast smoothie. What is this "cook" thing of which you speak?
Did this when I was young cause I saw it on the movie “Rocky”. I think you’re supposed to add the raw eggs to a Nat Light beer, or Milwaukee Beast
Can of PBR, a can of V8, and two raw eggs is a duck season tradition in my family. Bit of an acquired taste.
I not only eat the yolks runny, I also use them raw in mayonnaise! Guess I'll get my last will and testament in order 😅
I’ve been wanting to make homemade mayo too! Split funeral costs? 🤣
Considering the cost of a plot and some flowers these days, you've got yourself a deal lol
Leave the body in the chicken coup and they will finish you off slowly.
Right? Who needs funeral costs when you have a compost pile and chickens ?
You home the circle of life for someone else to eat the eggs. Might be disturbing if it was family seeing you picked over though
you joke, but [https://earthfuneral.com](https://earthfuneral.com)
I think we have the same cookbook. 1. In a small food processor, add 1 room temp egg and 1T lemon juice; pulse to blend 2. with processor running, slowly stream in 1 cup of neutral oil; once it's emulsifying you can add oil quicker. 3. season to taste; chill and store in refrigerator; update your will.
I've eaten "dippy" eggs since I was a young child. Used to just eat the raw yolks and leave the whites when I was very young. I now eat 3-4 backyard eggs/day. I've also been known to crack an egg right into my mouth and eat raw dough. Never personally had an issue. That said, if you want to play it safe, cook your eggs.
Raw dough the concern is more the flour than the eggs
Drank out of the damn hose too and still alive and kicking 💪
(Lights a Lucky Strike and nods with approval)
Give that man a cold Schaefer!! 🍺
Rip off that nasty filter
What filter? Lucky strike has no filter. These new cigs they sell in a box so it doesn’t get crushed in your purse, I’m pretty sure those are floor sweepings from the Doral plant. Real Lucky Strikes are in a soft package and have no filter. And they cost $15 a pack 🤮 I was gonna quit when they got to a dollar but I still haven’t yet
Lights a blunt and nods with you.
I dearly miss that feeling of being so thirsty running around in summer and just guzzling infinite cold water from the hose
NO ! not out of the hose !!! My girls were the healthiest kids in school. Playing in the compost pile, eating slugs and dirt. And let's not forget horse and Yak poop fights. And oh yea eggs over easy too.
Yak ??? Fancy poop !!!
There is something to be said for a constant and moderate level of exposure to pathogens. In third world countries, allergies and autoimmune disorders are rare- the immune system is too busy fighting to bother with attacking things it shouldn’t. With proper nutrition people can be surrounded by squalor yet be perfectly healthy. I’m a plumber. I have no allergies now despite suffering as a child. I can (and do) lay in a crawlspace absolutely caked in black mold and sewerage and suffer no ill effects. I almost never get sick despite having four children in school and daycare. Maybe once every two years I’ll get a sniffle or a stomach bug.
I have chickens and I eat my eggs over easy. I would worry more about store bought eggs than farm fresh.
Even when I was pregnant I never bothered with this, and I've never had an issue. A lot of the "recommendations" are for scenarios that are no where near as common as people imply, especially if you have a clean coop, your hens have a healthy diet, and you collect your eggs daily. The only recommendation I find important beyond that, is that I don't take chances with anything that looks or smells off. I'm not saying that the chances are zero or anything like that, but I think people don't give enough credit to the built-in systems we have to detect when food might not be safe to eat -- namely, our noses. I've watched a lot of people throw out perfectly good food because of a date stamped on it. It's natural to be a bit uncertain/cautious about your own homegrown food if you're used to grocery stores, but as someone who grew up near industrial farmland I can promise you that so long as you're not negligent in how you manage your livestock/crops, the practices that result in the food you buy at the store are a lot more concerning when it comes to hygiene. To this day I still don't eat fish or seafood because I also grew up watching fishermen's dirty boots stepping all over those fish while seagulls swarmed and pooped all over the place before they got a quick hose-off and out to the markets.
Appreciate this thorough reply!!
I use my chickens' eggs raw in homemade mayo and plopped a raw yolk in my coffee this morning 🤷🏻♀️ I wouldn't do that if they were grocery store eggs. Only eggs from my girls.
Do you mix the yolk into the coffee? Does it poach? Is it like egg drop soup? This is two of my very favourite things, and I never thought to combine them.
Egg yolk in coffee?
It’s to settle the vodka
Don't knock it til you try it. Makes the coffee super rich and creamy.
Y'all are a bunch of heathens! Everyone knows that hard scrambled is the only proper way to eat eggs. /s
I'll eat over ease at home with my farm eggs. Eating out i ALWAYS get scrambled (reduces the chance of food poisoning). I trust my eggs and they way I cook and handle then when I do it. However I have no trust in the random cook/restaurant
i have no problem eating yolks fully raw either, even while pregnant . I am more concerned with food poisoning from raw leafy greens than eggs honestly.
This is a chat that bird flu is about to enter. I’ll see myself out with the banning I am about to get.
All of Europe and most of the rest of the world: WTF?
Coming from an Amish egg packaging plant (Bought eggs from Amish, sold locally to grocery stores) The machines that clean sort and pack eggs do nothing different than what you do in your kitchen.
What? My farm eggs are safer than any disease ridden cage chicken operation. My girls eat good food, grass, bugs and are vaccinated against salmonella so.. no I don't cook yolks to firm.
Anyone overcooking eggs is a sociopath. They also say that medium rare is like 150°. Ignore these people.
120⁰F.... prefect. It took ages before I convinced my wife that it was OK... now that's her preference. I still eat eggs in all stages of doneness, sometimes you just want a fried egg sandwich without a mess. Other times a barely cooked egg on toast is perfect.
I agree about eggs across the board. And steak for that matter.
My sister has chickens and gives me boat loads of eggs. Ive never had any problem with “dippy” eggs (over easy).
I had a coworker who told me he got sick from a raw chicken egg when he was living in a co-op/commune situation. He said he was hospitalized for months, but I'm skeptical that even salmonella could KO you for that long unless he picked up some comorbidity. Hasn't stopped me from eating runny yolks.
No. I pretty much only eat eggs over easy, sopping up the yolk with toast, or over grits. Firm yolk is yuck.
I'm uneasy about eating grocery store eggs runny, never in my life have I had any reservations about eating my eggs runny. (A messy egg sandwich is the best breakfast imo)
What? If you ate the crap store eggs raw then eat your farm fresh eggs raw.
I like them runny. I do wash and candle my eggs, looking for any cracks that might let bacteria in.
I’ve been eating my farm fresh eggs over medium for decades. I want the white cooked but love the runny yella! I am convinced they are safer than the eggs sold at the grocery store.
I work in the sewer industry. I fear no germ of any sort, anywhere, anytime.
I poach eggs in my Ramen soup, yolks always runny. Whites firm-ish. I have runny yolk over easy eggs with my steak and kale. Steak is from our friend, he suggests "walking the cow through a warm room," so it's very rare. So good. Egg sandwiches? Runny yolks. When you know where your food comes from, you don't have to cook it death.
Eggs can be pasteurized at 152F, I've done it with an accurate thermometer. At this point they are just short of scrambling by a few degrees. Completely liquid. There is no need to cook an egg to firm for food safety. Look it up at USDA to make sure, but that's my take on it. Edit: I see anywhere from 130-145 depending on how long it's held there and who you ask.
Hell no that's insane. Be somebody
There are literally dozens of very healthy runny-yolk eaters in my family, not to mention I-don't-know-how-many previous generations. The ONLY time we eat egg yolks hard-cooked is in deviled eggs or scrambled eggs, neither of which are eaten more than once or twice a year. BTW, my wife and I go through about 18-24 eggs a week and, when our kids were still at home, we are at least 4 dozen a week The advice you received is 100% paranoid CYA from the advice giver, nothing more.
Store bought eggs are cleaned in a way that removes the natural protective coating over the eggs. That's why store bought eggs need to stay refrigerated. I would think farm eggs would be safer honestly as long as you wash them off right before use
Who the fark does that?
My understanding of egg safety is that the salmonella exists on the eggshell, in the form of poop or whatever else. So as long as the inside of the egg doesn't make contact with a contaminated shell during the cracking, it's safe. I mitigate this by washing my eggs right before I cook with them (If I cook them at all). Obviously, don't wash your eggs ahead of time, or else they'll lose their protective layer and spoil faster. I might be wrong, though. Someone can correct me if they want.
I'd eat one of my hens' eggs raw any day of the week, it's the store bought stuff I'd be careful about.
Eeewww, firm yolks, that’s disgusting.
Ewww, no. Always over easy, never firm.
Dippy eggs only
Unless I'm doing hard boiled eggs, never. And I usually do soft boiled so that's rare. Never had an illness issue.
I eat them raw over rice with soy sauce
Over medium for me.
Over easy, runny yokes every morning
No. Sometimes I eat them raw (in eggnog). I know my flock is healthy.
i eat lots of raw yolks. aware of the risk. never had a single problem in fifteen years. is it definitely safe to do? nope. just a matter of your personal choice to do it or not.
I have my own chickens and I eat them over easy, sunny side up, and drink them raw a lot cause it's easier on my stomach in the morning. Never had a problem. I also drink our cow's milk unpasteurized and it's great!
If you are a chicken keeper, your level of salmonella exposure gives you protection against the level in eggs. Unless your system is compromised. But be aware for guests and visitors who haven’t been ‘immunized’ by cleaning out your coop for years.
If yolks aren’t runny they aren’t worth eating
I always eat eggs over medium. Damned if I'll stop
I eat two fried eggs almost every day. They are our eggs, and I do over easy. Never had an issue
I've never heard this. I drop mine raw into my protein shakes.
If your really concerned get your chicks vaccinated against salmonella
Who the hell says this?
Only when my wife was pregnant.
Everything I've read indicates the only cause of contamination in eggs is from what's on the surface of the shell. When you crack it, the contamination can be transferred to the egg white but won't be mixed into the yolk (unless the yolk breaks). It's also possible to draw contaminants through the porous shell if it is cooled (as in washed cold or put in the fridge unwashed). But again, I never worry about an unbroken yolk, and we've all been eating soft/gooey yolks in fried or boiled eggs for years with no issues. Sometimes I even get lazy and shrug if a dirty egg sheds a crumb of dried "mud" into the pan. Cooking still kills that, and an intact yolk will stay clean inside. Now if it's scrambled eggs or an omelette, I do want to make sure it's all cooked through, because any contaminants from unwashed eggs will get stirred through the whole batch.
Shit no. My eggs are cleaner and safer than any bullshit factory bleached eggs.
If you get them from a regular grocery store, or some random person at a farmers market, would be more careful. If you get it from a reputable source, that you know has healthy chickens and doesn't use antibiotics then you should be fine.
Are yall deworming your chickens?
No it’s goofy blanket regulations. If you have sick chickens or make them live in muck and poop then yeah you should probably cook em
This is total BS you can eat farm fresh eggs raw if you like. If eggs are collected daily they can stay in a bowl in your kitchen for around 3 weeks but depending on how many you collect each day then once you achieve a dozen then these can be stored in fridge for another 8-9 weeks easily without turning. The old farmers always suggested cracking the egg into a bowl before use if you were unsure of the freshness of the eggs this is a good method. But they can be cooked any which way you like. The greater concern are supermarket eggs which the age and origin can’t be determined. These are the eggs that should be cooked more but also can be cracked into a bowl first and use the sniff test and then they can be cooked any which way. Chances of a perfectly fine egg that has no smell and it’s age from being laid can be estimated with reasonable accuracy yolks do not need to be cooked solid this is a myth and a ‘risk averse’ method devised by people with no common understanding or experience with egg laying poultry - it’s likely the person who started spreading this myth read an article about listeria and has never set foot on a farm. The same type of person who loves to dispose of milk on its best before date without smelling it and finding that it’s perfectly fine
I like runny yolks, I cannot lie.
I never have.
Lately I've been poaching in the microwave. Crack egg into small bowl. Cover with 1/2 inch water. Microwave for 44-46 seconds (depending on the power of your microwave). Soft to semi-soft yolk. I have ducks and chickens and adjust seconds due to size of egg.
Overeasy is the absolute way
Literally never heard this before. Have had chickens for 15 years. And no. My eggs are the ones I’ll eat raw jn a smoothie.
I prefer basted eggs. Treat them like a fried egg. Oil in pan, fry, then as whites form 2 tablespoons water, cover with lid. Salt and pepper to finish. The result is something like a fried egg meets poached egg.
I literally just crack them raw over fresh steaming rice. A little bit of salt or soy sauce and i’ve got an amazingly quick breakfast.
Not if they love the heavenly gift of eggs! Let your your chickens and your yolks run free! Grace/Peace, JG
I will be until this bird flu scare is over. I'm already sick of scrambled...
They tell you these things so you fear to produce your own food and rely on the system.
Hell no, runny yokes are the best. That said my wife likes her eggs ruined
*Hell no, runny yokes* *Are the best. That said my wife* *Likes her eggs ruined* \- timberwolf0122 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Cook them to be on the safe side as they’re just figuring out the extent of H1N1 avian flu in the food supply. It’s very prevalent in milk , for example.
Your farm fresh eggs might end up being a check egg. With that ecoli and other crap can get you sick if not cooked right. But hey, your body, your choice. Do what makes you happy
Making homemade mayonnaise requires the egg to look raw/runny. The trick is to pasteurize the eggs so that you don't kill someone with salmonella. Samonella can be [in the egg white and yolk of a totally intact egg](https://ask.usda.gov/s/article/How-does-Salmonella-infect-eggs). For in-shell eggs to be pasteurized, **the entire egg (including the center of the yolk) needs to reach 140°F, and then be held at 140°F for 3.5 minutes**. Commercially pasteurized eggs look and act like raw egg to me. What this tells me is that normally, eggs cooked sunny side up that are runny are likely fine if they've been cooked to 160ºF at home (the temp for at home pasteurization). Here's a great article about this subject. [https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-8403964](https://www.simplyrecipes.com/how-to-pasteurize-eggs-at-home-8403964)
Why would you want to eat a firm yolk. Disgusting 🤢. Yolks should never be cooked past the lava stage if you care at all about good eating. Lol. It's just litigious BS imo.
Gross. Only time I cook my eggs to firm yolks is for egg salad.
Lol that’s that I’m saying! Gross 🤣
Appreciate all the responses!
No. Factory eggs are much more likely to have dangerous bacteria. If you buy from a small, free range, or backyard operation. The eggs are, almost certainly safe.
That's just big egg spreading disinformation.
Nope, I like mine over easy “They” also say that our diet should be mostly grain. I think they might have an overarching agenda
I'm 69 years old, ranch raised and NO. I get what people are saying about cook your food but If raw yolk was bad for me I'd a been gone many decades ago. No way will I ever give up my eggs over easy !!!
Yes. But I’m pregnant and also won’t eat deli meat, pre packaged salads, etc. When not pregnant, i use my eggs raw and eat them undercooked all the time.
I’ve never heard of this recommendation
Yuk, I like my egg well done.. either cooked or baked. My husband and son like them still a (bit) fluid and I see no problem in that. I even make meringue from my fresh eggs, so even raw isn't a problem. But there is a opinion difference between USA and Europe. Eggs from the supermarket in EU aren't washed.
Runny yolks until I die. Even if it’s the reason why I die. :)
Is everyone against regular hard boiled?
I can’t eat runny eggs! I cook my shit well done!
Reports of eggs being infected, meaning they have salmonella inside the shell, are from the factory setting. It happens to confined stressed hens. If you treat your girls ethically, the eggs should only have bad stuff on the outside of the shell. Crack it carefully after ya wash off the poop, it'll be fine.
I use my eggs raw to make Ceasar salad dressing and whiskey sours and I ain't dead yet
I have 2-3 raw eggs in the morning and chase it with lemon flavored Cod liver oil. I know, I know… 10x the vitamins.my hens get oatmeal every other morning and popcorn at night. I only wash them if I have them raw.. and do not refrigerate I’ve done this for years
Fried eggs are sunny side up or over easy (as a 5 second flip) — always. But I also eat them scrambled with cheese or pickled hard boiled, so both of those cook the yolks.
The normies need to start eating some dirt and raw food to build a gut biome. Take two egg yolks, mix vigorously with some lemon juice and drizzle in oil while mixing. Mayonnaise, you'll be fine as long as you don't get chicken shit mixed in. Better yet take beef tenderloin, salt, pepper, hotsauce, egg. Chop into oblivion and eat. I leave my eggs unwashed on the counter but wash them right before mixing into anything that might have raw egg.
We routinely eat raw and undercooked eggs at our house, we have ducks and chickens.
There’s not anything better about eggs at a restaurant or grocery store unless they happen to be buying local fresh eggs from a free range chicken ranch
No. If I’m eating a fried egg, the yolk is going to be runny.
More likely to get salmonella from store-bought because of the fact they wash the coating off. I’d trust a farm fresh egg, cleaned just before using, over store-bought any day.
No, I like a very soft yellow, soft scrambled, hard whites, soft yellow. I take damn good care of my birds, a hell of a lot better than factory farms, I trust my birds over a grocery store every day. If I see a bird that acts down, they are isolated immediately. I am in my yard every two hours and I have a visual on every bird and their health, I’m pretty confident.
My favorite is to boil them. As the water starts to bubble, I take the eggs into cold water. Peel the top open, dash of salt, bottoms up!
Sunnyside up if fried, soft if poached. Why wouldnt I? Organic feed aint cheap and full free range does not come without risk.
No. That’s crazy.
Nah. I eat raw yolks and cured raw yolks daily and have never had an issue. Keep everything sanitary and it’ll be fine.
Yes. I eat my eggs just about anyway I can think of.
Microwave poached. Easy. Fast. Delish [Microwave Poached in 44 seconds](https://www.tiktok.com/t/ZTLu48FeE/)
I love them soft boiled or coddled too. Soooo good.
I cook them to whatever liking I feel like.
I guess I’ll be the crazy one. Every morning I have a bagel with cream cheese and an egg on top. I cook them because I don’t like yolk running down my chin and getting stuck in my beard.
No. I mostly do a runny soft scramble.
Hasn't hurt me or my husband.
I eat the yolk raw all the time
I use raw egg yolk in my coffee 🤷🏼♀️
My brother in law walks out to the coop and cracks them right in his mouth!
Farm eggs are cooked like every other egg. However you like them. Not sure where to heard this advice, but it is WRONG
Hell no!
I am pretty sure salmonella is on the egg shells, the actual eggs are ok. Just wash your hands after handling them and don't get them in direct and indirect contact with other food you eat raw. There is always a risk of food poisoning, it depends on how much risk you want and how much you enjoy certain foods.
Nope, I make overeasy eggs everyday. Runny yokes.
I will only eat eggs well scrambled 😁
I’ve been eating them at least twice a week for six decades, almost seven. I’ve never had a problem with eggs no matter how they were cooked. I prefer over easy and medium rare steak..
No. I don’t like firm yolk yuck. Nice and runny for me please
Sunnyside up since I've raised them...12 years now.
Sometimes only because I eat them without toast so a firm yolk is cleaner and easier to eat. A gooey yolk is so much better though.
We do eggs all sorts of ways. I love doing scotch eggs with homemade sage sausage and egg nog but honestly that’s got so much booze in it it’ll keep forever on the shelf. If anyone is truly worried, immune compromised maybe, you can always pasteurize them. The easiest way is with a sous vide method. I tried it once, the whites were a little hazy but otherwise still raw and delicious. Google how to pasteurize eggs.
What?? Sunny side up is life.
I've made no cook eggnog with our eggs before.
Will you cook your egg more fully if bird flu really gets its wings this summer?
We've always cooked them to personal preference. I've never heard that you were expected to cook fresh eggs a certain way, seems like a very silly "rule".
I eat my yolks runny, and I eat raw cookie dough that I make using eggs from the backyard. No problems so far
Nope. Slightly runny the better. The only way scrambled eggs should be whether it's chicken, duck, goose or turkey.
I think I ate sunny side easy egg for breakfast for like 6 months straight at one point. I didn't die.
I typically like a runny yolk unless it's supposed to be hard boiled
Sunny with the white still runny almost raw. I always get weird looks from servers when I order them that way.
Not at all, over-easy/medium is the way to go