WingNews logo WingNews
top | item 22804870

(no title)

Lunatic666 | 5 years ago

I was very sure (correct me if I'm wrong) that salmonella are only on the egg shell and could probably be decontaminated by dropping them in boiling water for a few seconds without denaturating the egg white. I really like the surge in dyi/food realated articles on hacker news, keep them coming!

discuss

order

Jackim|5 years ago

Salmonella can be inside eggs.

"However, outbreaks of salmonellosis (an infection caused by Salmonella bacteria) still happen because Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS. To curb this form of contamination, the egg industry regularly tests hens for the ovarian bacteria."

https://www.livescience.com/10016-salmonella-eggs.html

el_benhameen|5 years ago

I have heard of people using sous vide to pasteurize both the shells and contents of eggs. This guy seems to have a pretty science-based process (see the "Pasteurized in Shell Egg" section):

http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs

This is admittedly another piece of equipment to add to the process, but I suspect that the intersection of "people who own a dehydrator" and "people who own a sous vide machine" is pretty large.

wheels|5 years ago

The Food Lab has an article on sous vide eggs, including pasteurizing them with a sous vide circulator:

https://www.seriouseats.com/2013/10/sous-vide-101-all-about-...

Generally it's a great resource for nerdy cooking stuff.

I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents.