/s
Posted on 04/14/2018 10:42:55 PM PDT by blueplum
A farm in Indiana is recalling more than 200 million eggs sold in nine states over salmonella fears.
Rose Acre Farms voluntarily recalled 206,749,248 eggs due to potential contamination with Salmonella Braenderup, the Food and Drug Administration said in a statement. At least 22 illnesses have been reported so far, the FDA said Friday.
The eggs were sold through retail stores and restaurants. They reached consumers in ...
(Excerpt) Read more at msn.com ...
Eggs contaminated with salmonella would never be used for a vaccine.
Eggs used for vaccine come from dedicated flocks, which are maintained in a pathogen free environment. People taking care of chickens that produce vaccine eggs must wear protective clothing to prevent passing disease to the chickens.
Walmart had a special earlier this week: 36 eggs for a buck. Glad the recall didn’t hit Maryland :)
I wondered why my store shelves were empty of all but the organic eggs, and the deli had no prepared salads...
That is a fascinating article on sous-vide cooking of eggs. I just use a thermometer to try to get water to the desired temperature, but I think I can still get good results.
and chickens laying eggs,
farm machinery eating people's arms and legs,
I ain't hurting nobody, I ain't hurting no one.
/s
That’s a lot of painting tempura.
If there is one thing that I have always despised, it is trying to poach eggs. I was given a sous vide circulator a few months ago and love it.
It is perfect for poached eggs. I use a 4 liter container with 3 liters of water. Set the machine at 146 degrees and the timer at an hour - just so you can keep track of how long the eggs have been at the right temperature.
Put the eggs in the water, then start it up. The eggs heat up as the water does (speeds things up as opposed to waiting for the water to reach temperature). About 20 minutes later, crack open perfectly poached egg(s)... YMMV depending on your circulator, the starting temperature of the water, etc.
Just remember this guideline: Egg whites solidify starting at 140 degrees and the yolk starts to turn custardy at 150 so 146 works for me. Great machines! (Perfect ribeyes also!)
Cook them adequately, wash hands and surfaces, problem solved.
Partially cooked meat - uneatable to me.
Uncooked seafood - That's bait not people food.
But when I was a kid on grannies farm we would eat raw eggs still warm from the nest.
Crack 'em open and gobble it down!.
And taverns and bars used to sell raw eggs in beer.
Back in the day a raw egg in a beer cost 5¢ more.
Egg In Beer
https://en.wikipedia.org/wiki/Egg_in_beerIn 1915, industry journal The Mixer and Server noted a Seattle case where a judge decreed that an egg,
once cracked into a glass of beer, qualified as a drink and was not in violation of ordinances against giving free food in bars.A 1939 article in Printing magazine notes that Pennsylvania State Brewers' Association had launched a public-relations
campaign to "sell the idea that eggs and beer make a pleasing combination."[3] Other Pennsylvania sources refers to this as a "miner's breakfast".
Laid (sorry) end to end, 207 million eggs would reach over 6534 miles.
Omelet you say it.
Don't worry about eggs—these other foods are way more likely to give you Salmonella
I was limited to 2 dozen eggs the other day at Aldi’s in NC. They told me there was an egg shortage in USA... After reading this article, it appears those 200 million eggs recalled are from the place, where eggs won’t be used until cleared.
Nice to know about the Roman lettuce issue in AZ.
The eggs actually came from a farm in North Carolina. There may be another reason why you and Mrs LTGM had the Burning Ring of Fire.
“A prairie oyster (or prairie cocktail) is a drink consisting of a raw egg, Worcestershire sauce, tomato juice, vinegar, hot sauce, salt and ground black pepper. The egg is broken into a glass so as not to break the yolk, which causes the drink to bear a similarity to the texture of an actual oyster. The drink has historically been referred to as a hangover cure.”
https://en.wikipedia.org/wiki/Prairie_oyster_(cocktail)
Be serious it’s no yoking matter.
Last year I was staying with my cousin in Oklahoma and her family. After I was there a few days I asked her 20 something year old son why he never showered. Lol. He said I take at least 10 showers a day at work. I knew he worked for Tyson, what I didn’t know was he inseminated chickens. Shower and protective clothing before entering any of the insemination facilities.
Her husband works for google so showers there. I knew that so didn’t ask. Lol
This technique you offered:
https://www.wikihow.com/Pasteurize-Eggs
may pasteurize the eggs, it will also make the eggs what we call “soft boiled” (compared to hard boiled).
The resulting consistency of the eggs may be fine for some things but it will not be good for many others - fried eggs, scrambled eggs, most baking recipes, egg nog, and anything expecting most of the material of the egg to remain somewhat liquid.
People looking to pasteurize eggs should be told NOT to expect to use the eggs, in all ways, the same as they would have before pasteurization.
Stupid me. Or stupid wiki entry, which could have said quite easily: You want to pasteurize your eggs? Just make them soft boiled, put them back in the frig and use them (for what???) later.
Average lg egg = ~2 fl oz.
~3 million gallons of eggs?
FIFTEEN THOUSAND YARDS OF EGGS! ( I think)
What do they do with them?
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