What Eggs Are Safe To Eat Raw – Eating or, more precisely, drinking raw eggs became a health craze in the early 20th century. As early as the 1890s, the health practitioner Bernarr Macfadden recommended a diet consisting of raw eggs, whole grains and fruits. trees. However, the supposed benefits of raw eggs were not widely accepted until the early 1920s, when Charles Atlas, the famous bodybuilder and creator of Dynamic Tension, began including them in the food pages of his popular exercise program.
Since then, raw eggs have become a popular cultural cliché. The thought of bodybuilding probably conjures up images of a young Arnold Schwarzenegger or Sylvester Stallone.
What Eggs Are Safe To Eat Raw
Down a glass of raw egg white because it is the purpose of lifting the big barbell up.
Are Raw Eggs Really Safe To Eat?
But one question always remains: Given the risk of salmonella, is it safe to eat raw eggs?
You might not think much of it, but most people, with the exception of vegetarians and the most diet conscious, eat raw eggs on a regular basis. Many classic foods include scrambled eggs as a regular ingredient, including mayonnaise, hollandaise, ice cream, and salad dressings such as Caesar dressing.
These products are safe in their store versions because the eggs are first pasteurized. But let’s face it, nothing tastes like homemade. Fortunately, eggs can be pasteurized at home.
The trick is to add an acid to the eggs, such as lemon juice or wine vinegar. This allows the egg to heat up to pasteurization temperature (140°F or 60°C), killing the salmonella bacteria. For every 2 eggs you will need 1 spoon of acid and 2 spoons of water. It is also important to have 3 clean whisks on hand. If not, fork 3 will do.
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In a microwave-safe bowl, just whisk the raw eggs (remember to separate them if necessary) with a clean whisk before adding lemon juice or vinegar and whisking again. Then add water and mix again. Cover the bowl and microwave on high until you see the eggs start to set, then for another 8 seconds.
Immediately remove the bowl and cover. Whisk again with a clean second whisk and microwave on high for another 8 seconds. Remove the bowl and use a third clean whisk until it is creamy (for the yolks) or thick (for the whites). Eggs are now safe to use.
This is the first glass of raw eggs that many bodybuilders and athletes swear by. But for the rest of us, it turns us inside out many times.
Of course, you can always make them taste better by mixing them in smoothies or smoothies, for example. Arnold Schwarzenegger takes breakfast eggs with cream. But even if you beat them smooth, they sink more.
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Cocktail fans will know that raw eggs – or at least egg whites – are also a bar staple. Among other popular cocktails is the sparkling beer. You can drink more often than you think every Christmas, like in homemade eggnog. In addition, eggs should always be pasteurized first.
The reason for eating raw eggs is that eggs have more protein than boiled eggs. Not only is there little evidence to support this, but the science shows that hard-boiled eggs are, if anything, better for you. And it’s not just because they’re unlikely to make you sick.
You know, eggs contain a vitamin called biotin, which is important for the health of hair, nails and the nervous system. However, biotin absorption inhibits another protein in raw eggs, avidin, which naturally breaks down during the cooking process.
And the breakdown of avidin does not necessarily mean that boiled eggs are an impossible source of protein. In fact, a study in the Journal of Nutrition showed that the body only absorbs about 51% of the protein in raw eggs, compared to 91% in cooked eggs. The important thing is not the amount of protein in the egg, but also how quickly our body can absorb it.
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So there is no real reason to eat raw eggs unless a recipe is impossible without them. In this case, the general consensus is that it is better to pasteurize them first. However, where you get the eggs also makes a big difference. Eggs from free-range chickens are more likely to contain salmonella than free-range chickens.
Raw eggs actually contain the same nutritional benefits as boiled eggs. They contain most of the essential amino acids and are an excellent source of calcium, phosphorus, potassium and vitamins A and D.
The number one risk associated with eating raw eggs is Salmonella, which at its worst causes about 30 deaths in the United States each year. Although the risk is small, you should use eggs that have been used when cooking with raw eggs, as they have been treated to kill salmonella. It is also important to eat raw eggs immediately after preparation. Children, the elderly, pregnant women and those who are particularly at risk should avoid eating raw eggs.
This article wouldn’t be complete without some recipe suggestions. After all, raw eggs are almost essential to a delicious meal, and any home cook would do well to learn how to use them. Remember to pasteurize them first.
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