Eating Raw Eggs
Researchers say that if present, salmonella bacteria are usually in the yolk or yellow of the egg but they cannot rule out entirely the bacteria being present in the egg white. No individual should eat raw or ... [... more] University of Illinois Solutions
Pasteurizing Milk
To help prevent salmonella enderitidis and other bacteria in raw milk, it must be pasteurized. In pasteurization, the milk must be heated and stirred well with agitation in such a way that every particle of the milk, ... [... more] University of Illinois Solutions
Pie Meringue Using Raw Eggs
Another option is to use purchased dried egg whites or meringue powder. It is available in many grocery stores and stores selling cake decorating supplies. It has a long shelf life (if stored properly) and works well ... [... more] University of Illinois Solutions
Green Eggs
A greenish ring around hard-cooked eggs is the result of sulfur and iron compounds in the egg reacting on the surface of the yolk. Although the color may be unappealing, the eggs are still wholesome and nutritious ... [... more] University of Illinois Solutions
Blood Spots In Eggs
"Blood" and "meat" spots are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Many factors contribute to the spots: breed, ... [... more] University of Illinois Solutions
