It would seem - what's so complicated? Break eggs and make scrambled eggs or scrambled eggs? But not everything is as simple as it seems at first glance! If you do not follow certain safety rules, then eating such a dish can turn into a serious intestinal disease - salmonellosis.
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Salmonellosis is an acute infection caused by bacteria of the genus Salmonella; the infection field may appear after 6 hours. The duration of this serious illness, depending on the correct treatment and the characteristics of the body, is nine or more days.
This serious problem can be avoided if you know where these bacteria can be, how to choose the eggs and the rules for their cooking.
How to choose eggs
First of all, pay attention to the expiration date. Always give preference to those manufacturers who indicate the date not only on the packaging, but also on the egg itself - the numbers on the shell “kill” is much more difficult than on the box. Remember that the older the eggs, the less dishes you can make from them.
Be sure to open the package and see what you buy. Since such products are not washed in poultry farms (this greatly reduces the storage time), the presence of dirt on the eggs indicates a poor content of laying hens, so it is better to give preference to another producer.
How to prepare eggs for cooking
Step 1. First conduct an external visual inspection. Do not use eggs with damaged shells - this is dangerous, it requires a long heat treatment. Do not save, health is more important!
Step 2. Dip each egg in cold water: if everything is normal, it will quickly sink to the bottom. If it pops up, the product is not usable.
Step 3. Wash the eggs thoroughly. It is better to do this with the help of special products for washing vegetables and fruits. This will remove not only pollution, but also dangerous bacteria that may be in the shell.