By now I’m sure most everyone has heard about the half billion eggs being recalled by a couple of Iowa farms. So far, about 2,000 people have reportedly become sick, according to The Wall Street Journal. The Food and Drug Administration only says hundreds were sickened.
But while driving to check on a print job today, I heard Margaret A. Hamburg, the Food and Drug Administrator, on National Public Radio warning Americans on how to handle eggs safely. Wash everything a zillion times. Cook eggs until they’re charcoal. Forget over easy.
This is the kind of food system we now have. Think of it: It’s not safe to make mayonnaise at home, because salmonella might be crawling around in your raw eggs. Ditto Hollandaise sauce.
If a bit of egg leaks over the side of a bowl – like that never happens – the counter below it may contaminate a cookie or sandwich if not bleached clean. Just forget ever letting your kids eat traditional cookie dough batter, because it might sicken or KILL them. (Not a problem in our house, though; I long ago found a way to make great chocolate chip cookies without eggs and butter.)