Eggs really don't go bad quickly. It is common knowledge that due to different washing techniques it's safer in Europe than in North America to keep them unrefrigerated (raw), but let's just say a certain spouse of mine is pretty callous about that - a tray of 30 of them from Costco doesn't fit in the fridge right now so it sits around for a few days - and we've had exactly zero issues from all that. And hardboiled eggs don't spoil very fast either. If it had been sitting out for a week, I'd take a careful sniff at it before consuming but overnight is nothing. Edit all this assumes the raw eggs are going to be cooked, of course.
You can pasteurize your own eggs if you own an immersion circulator (as used for sous vide). 135F/57C for at least 1h15, per Douglas Baldwin's site (https://douglasbaldwin.com/sous-vide.html#Pasteurized_in_She...). The whites do not whip as quickly per Baldwin, and the whites are a little milky-looking, but for any preparation they are safe, and for those who like runny eggs but have to serve them to people who may be immunocompromised, it's a very good solution. You can poach or cook sunny-side-up and leave the yolk juicy and wet.
A plain egg yolk, served (effectively) raw, is a sauce in itself.
Indeed, eggs are far more shelf stable than most people give them credit for (even washed ones). Though refrigeration helps maintain egg grade. So while your costco eggs may be 100% safe to eat they might be grade B by the time you get to them.
That egg was totally still edible, even if you pierce it for the cooking, it should be good for at least a few days. If you do it right, it can be weeks.
In Germany you can buy cooked eggs in the super market and they are not refrigerated.
This article was weird, in that he went through the whole thing about how effective the layers are without also mentioning there was a hole through all of them other than the egg white (until the end).
That’s true, at least I would have eaten it. I did leave out boiled eggs with holes after cooking them for at least a day in the past. It depends of course, I don’t live in a super humid and hot climate, results may differ there.
The egg cooker is a mystery to me. What is the hole for? I hard-boil eggs by heating a pot of water containing the eggs. Why would you puncture the shell?
I do not know about TFA and the egg cooker, but I usually boil the water first so I can pull the eggs out at a specific time (6:30 to 7:00) so the yolk is gooey. When I put an egg into boiling water without putting a hole through to the air sac, I think there's a higher chance that the egg will crack and spew albumen throughout the boiling water.
It addresses this in the article, but in countries that wash the bacterial layer off (like the US), they have to be refrigerated. This is to minimize salmonella contamination, EU deals with this by vaccinating hens against salmonella instead.
Does the same apply for cooked eggs? I would have thought all bacteria is gone from the shell after the process, making EU and US cooked eggs virtually the same. A short search seems to agree with that.
it is very, very unlikely that a fully cooked egg that sat out overnight would have enough bacterial growth (and toxin production by bacteria) to represent a threat to a normal person with a typical immune system.
If the egg had bacteria already growing in it (which is also unlikely) then it's possible that enough of the bacterial toxins could accumulate and be inside when you eat it.
There are probably a number of extremely rare scenarios which would modify the situation but this article includes a lot of words and facts only to come to the unlikely conclusion.
Any food can be poison including if it's sealed before a use-by, it's about a percentage which a overnight boiled egg would be lower than for the English word 'safe'.
The claim is cooked eggs don't last as long as normal eggs, what is interesting is what is the percentage/graph?
Boiled Easter eggs are a tradition. You don't hear about mass deaths around Easter unlike rice that's been left out at pre-wedding to wedding parties etc.
Eggs really don't go bad quickly. It is common knowledge that due to different washing techniques it's safer in Europe than in North America to keep them unrefrigerated (raw), but let's just say a certain spouse of mine is pretty callous about that - a tray of 30 of them from Costco doesn't fit in the fridge right now so it sits around for a few days - and we've had exactly zero issues from all that. And hardboiled eggs don't spoil very fast either. If it had been sitting out for a week, I'd take a careful sniff at it before consuming but overnight is nothing. Edit all this assumes the raw eggs are going to be cooked, of course.
You can pasteurize your own eggs if you own an immersion circulator (as used for sous vide). 135F/57C for at least 1h15, per Douglas Baldwin's site (https://douglasbaldwin.com/sous-vide.html#Pasteurized_in_She...). The whites do not whip as quickly per Baldwin, and the whites are a little milky-looking, but for any preparation they are safe, and for those who like runny eggs but have to serve them to people who may be immunocompromised, it's a very good solution. You can poach or cook sunny-side-up and leave the yolk juicy and wet.
A plain egg yolk, served (effectively) raw, is a sauce in itself.
Indeed, eggs are far more shelf stable than most people give them credit for (even washed ones). Though refrigeration helps maintain egg grade. So while your costco eggs may be 100% safe to eat they might be grade B by the time you get to them.
That egg was totally still edible, even if you pierce it for the cooking, it should be good for at least a few days. If you do it right, it can be weeks. In Germany you can buy cooked eggs in the super market and they are not refrigerated.
Even though it had a hole in the shell?
This article was weird, in that he went through the whole thing about how effective the layers are without also mentioning there was a hole through all of them other than the egg white (until the end).
That’s true, at least I would have eaten it. I did leave out boiled eggs with holes after cooking them for at least a day in the past. It depends of course, I don’t live in a super humid and hot climate, results may differ there.
The egg cooker is a mystery to me. What is the hole for? I hard-boil eggs by heating a pot of water containing the eggs. Why would you puncture the shell?
I do not know about TFA and the egg cooker, but I usually boil the water first so I can pull the eggs out at a specific time (6:30 to 7:00) so the yolk is gooey. When I put an egg into boiling water without putting a hole through to the air sac, I think there's a higher chance that the egg will crack and spew albumen throughout the boiling water.
It addresses this in the article, but in countries that wash the bacterial layer off (like the US), they have to be refrigerated. This is to minimize salmonella contamination, EU deals with this by vaccinating hens against salmonella instead.
Does the same apply for cooked eggs? I would have thought all bacteria is gone from the shell after the process, making EU and US cooked eggs virtually the same. A short search seems to agree with that.
it is very, very unlikely that a fully cooked egg that sat out overnight would have enough bacterial growth (and toxin production by bacteria) to represent a threat to a normal person with a typical immune system.
If the egg had bacteria already growing in it (which is also unlikely) then it's possible that enough of the bacterial toxins could accumulate and be inside when you eat it.
There are probably a number of extremely rare scenarios which would modify the situation but this article includes a lot of words and facts only to come to the unlikely conclusion.
Lots of thinking, from someone apparently experienced with lab testing of anti-germ precautiuons. Zero testing.
Disappointing. He actually has the lab equipment to measure some of his theories about denatured proteins et al.
A little off topic, but: we who have chickens know that fresh eggs last for weeks if left unwashed.
How long does it take for a chick to hatch from an egg?
So one of those egg council creeps got to you too, huh? [0,1]
[0] https://frinkiac.com/video/S06E12/-1x9jGk4guJdUb76ZrC2FbPyug...
[1] https://youtu.be/AHAFMFFQlkI
It would be safe overnight.
Any food can be poison including if it's sealed before a use-by, it's about a percentage which a overnight boiled egg would be lower than for the English word 'safe'.
The claim is cooked eggs don't last as long as normal eggs, what is interesting is what is the percentage/graph?
Boiled Easter eggs are a tradition. You don't hear about mass deaths around Easter unlike rice that's been left out at pre-wedding to wedding parties etc.
Okay, I'll bite: who's dying from wedding rice?
Not the OP, but cooked rice if not properly stored and reheated can lead to food poisoning (Bacillus Cereus is the bug).