Is it safe to eat lightly cooked egg dishes, or use recipes that call for raw eggs?

Answer 1

It depends on the type of eggs you use. Because of the threat of salmonella I would buy the omega eggs or grain feed chicken eggs.

Answer 2

Today some unbroken fresh shell eggs may contain certain bacteria that can cause foodborne illness. The bacteria are Salmonella enteritidis.
Researchers say that if present, the salmonella bacteria are usually in the yolk or "yellow." But they can't rule out the bacteria being in egg whites. So everyone is advised against eating raw or undercooked egg yolks, whites or products containing them.

People with health problems, the very young, the elderly and pregnant women (the risk is to the unborn child) are particularly vulnerable to Salmonella enteritidis infections. A chronic illness weakens the immune system making the person vulnerable to foodborne illnesses.

Answer 3

The threat of slamonells in eggs is almost non-existent. This is another American food-neurosis myth. The USDA estimates that only one in 20,000 eggs will have salmonella. And even if it does, it may not have enough to make you sick.

Salt, sugar, meat, carbs, white flour, eggs. What are going to irrationaly vilify next America????