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UTUSN

(70,793 posts) Sun Feb 12, 2012, 12:54 PM Feb 2012

Boiling an egg with slight crack/indentation - salmonella threat?!1

So I don't think the "indentation" /slight cracking went deep enough beyond the inner lining, although the early slight oozing hardened to the boiled condition.

Besides the original question, does boiling kill salmonella?

5 replies

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Boiling an egg with slight crack/indentation - salmonella threat?!1 (Original Post) UTUSN Feb 2012 OP

Yes, boiling kills it. You can minimize the cracking by adding some salt to the water. HopeHoops Feb 2012 #1

Thanks!1 (Hmmm, unless you're trying to 'off' me!1) No, really: Thanks. n/t UTUSN Feb 2012 #2

I carefully poke a hole in the big end with the pointy end of a sharp knife... MiddleFingerMom Feb 2012 #3

Eggs are about 3 months old when they get to your kitchen. I would not risk it. That is one applegrove Feb 2012 #4

Well, I'm still alive so far, and now I'm more worried over the mercury UTUSN Feb 2012 #5

HopeHoops

(47,675 posts)

1. Yes, boiling kills it. You can minimize the cracking by adding some salt to the water.

Reply to UTUSN (Original post)

Sun Feb 12, 2012, 12:57 PM

Feb 2012

Enjoy.

UTUSN

(70,793 posts)

2. Thanks!1 (Hmmm, unless you're trying to 'off' me!1) No, really: Thanks. n/t

Reply to HopeHoops (Reply #1)

Sun Feb 12, 2012, 01:30 PM

Feb 2012

MiddleFingerMom

(25,163 posts)

3. I carefully poke a hole in the big end with the pointy end of a sharp knife...

Reply to HopeHoops (Reply #1)

Sun Feb 12, 2012, 02:15 PM

Feb 2012

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... and carefully poke a toothpick in about an inch or so.
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applegrove

(118,923 posts)

4. Eggs are about 3 months old when they get to your kitchen. I would not risk it. That is one

Reply to UTUSN (Original post)

Sun Feb 12, 2012, 10:07 PM

Feb 2012

whole heck of a lot of salmonella that could have grown in that egg.

UTUSN

(70,793 posts)

5. Well, I'm still alive so far, and now I'm more worried over the mercury

Reply to applegrove (Reply #4)

Mon Feb 13, 2012, 12:06 AM

Feb 2012

in the tuna, but what the hey: I'm old and not a gourmet.

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