The best and safest way to consume eggs is neither raw nor raw
Eggs are necessary in the diet because they are one of the most important sources of protein. However, the basic message is that they should only be used thermally processed for preventive reasons. Although this way, many useful ingredients (proteins, fats, minerals: sodium, calcium, magnesium, phosphorus and iron) and vitamins (B1, B2, A, D and E9, however, the egg should not be eaten raw, but half-cooked).
The egg shell is porous and harmful microorganisms penetrate through these pores. The best example of this is massive salmonella infections. Infections occur because there are usually no basic symptoms that would warn people about it. Namely, the presence of salmonella can only be proven in the laboratory. But as prevention, we fry or boil the egg for at least 10 minutes (duck and thicker eggs are boiled for at least 15 minutes), then people can be sure that they have destroyed salmonella and other bacteria (because all bacteria are sensitive to high temperatures).
An egg with a cracked shell should never be used
Such eggs are cheaper in markets and stores. But, in contact with air, proteins break down, which creates sulfur-conductor (which is indicated by a very unpleasant smell). Every crack in the egg is an “open entrance” for aerobic bacteria (eg salmonella, staphylococcus and Escherichia coli). The bacteria excrete toxins by feeding on the fats and proteins from the eggs. Toxins cause sometimes very severe poisoning.
For the transmission of the infection from eggs laid by chickens sick with bird flu, the mitigating circumstance is that these eggs are very recognizable because they are mostly without an adequate shell, so they should not appear on the market.
Egg freshness test
The egg reaches the final customer in its own hygienic packaging. If the egg is not very dirty, then it should not be washed in order not to remove the protective layer of the shell (which consists of a type of protein). Eggs should be kept in the fridge to keep them fresh longer. This is especially important in summer, because at high temperatures, changes occur that lead to the breakdown of proteins and other ingredients. Because of this, gases with a recognizable smell are released. Such an egg is spoiled and should not be used.
The freshness of an egg can be recognized by the yolk – if it is bulging and separated from the white. The egg is not for use if the yolk is runny and the whites are runny and cloudy. This is determined by making a 10% solution of salt and water. Drop the egg into the solution. The egg is fresh if it falls to the bottom. If the egg floats in the middle of the solution, it is 2 to 3 weeks old. If the egg floats on the surface, it is dehydrated and not suitable for use/eating.