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Myths and facts

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Myth: Dirt on egg shells is organic and shows the eggs are natural 

Fact: Dirt may be organic but it's definitely not good for you. Dirt, chicken poo and feathers sometimes contain harmful bacteria, including Salmonella. Discard dirty eggs.

Myth: Eggs stored on the benchtop make better cakes

Fact: Refrigerating eggs not only keeps them fresh but also minimises the risk of Salmonella growing. If desired, air eggs for several hours immediately before making a cake.

Myth: Bad eggs always smell bad

Fact: Eggs can smell and taste fine and still have Salmonella. Also, bacteria on the shell can get into ready-to eat food. Discard cracked or dirty eggs. Keep hands, utensils and surfaces clean and dry. If an egg smells bad don't use it.

Myth: Serve a raw egg to someone who is sick for extra protein and minerals

Fact: Never give a raw egg food to someone who is seriously ill. Salmonella poisoning is more dangerous for people who are seriously ill, children younger than 2 years, pregnant women and people over 65. Cook eggs until whites are completely firm and yolk begins to thicken.

Myth: Wash eggs to remove the dirt

Fact: Egg shell becomes more porous when wet, making it easier for bacteria to get inside the egg. Discard dirty eggs. Never wash them.

Myth: Raw eggs are the same risk as cooked eggs

Fact: Uncooked food that contains raw egg, such as hollandaise sauce, egg mayonnaise, custard and so on, are a higher risk of food poisoning than thoroughly cooked foods. Cooking kills most bugs like Salmonella. Never serve raw egg to children younger than 2 years, pregnant women, people over 65 or with serious illness.

Myth: Raw eggs have better protein

Fact: Drinking raw eggs in milkshakes or on their own is a higher risk way of consuming eggs. There is no evidence to suggest that cooking reduces protein content. In fact if you get food poisoning you’ll be far less healthy than if your eggs had been cooked. Cook foods with egg until hot all the way through.

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