Eggs are one of the primary sources of bacterial food poisoning. A Doctor in virology and immunology has just alerted via her Instagram account to a fairly widespread method which consists of immersing the egg in a glass of water to check if it is still edible. This habit encourages the development of bacteria.
Integrate the eggs to your diet is a very good way to take care of your health. Rich in proteins, lipids And vitaminsthe egg is stuffed with benefits. Its effect appetite suppressant makes it beneficial to keep the line, and its vitamin content helps to reduce the aging of cognitive functions. As for your cardiovascular system, it is not left out: the amino acids with which eggs are endowed regulate your blood pressure.
Many of you cook eggs regularly and you are right! Many of you also know the glass of water technique. To check if an egg is not expiredyou immerse it in a container full of water.
This technique is reliable because an air pocket forms over time. The higher the latter, the more the egg floats and the less fresh it is.
A Doctor in virology and immunology, Océane Sorel, however, has just warned us against this practice via her Insgragram account @thefrenchvirologist. It would promote the proliferation bacterial.
Eggs carry salmonella
The eggshell is a porous structure made impermeable by the presence of a cuticle which “plugs” the pores and prevents bacteria from entering inside, or washing the eggs remove that cuticle, explains Océane Sorel. She also states that ” eggs, like chickens, usually carry salmonella “. Therefore, if you remove this cuticle by soaking the egg in water, you remove this invisible membrane, and so you let the bacteria in.
If you wanted to check if your egg is edible with this technique, then it is better to leather For eliminate any bacteria. Avoid eating it raw or undercooked.
For the same reasons, avoid consuming a cracked egg. Better throw it away. You don’t know how long ago it broke. The transparent cuticle will no longer be able to play its role as a protective film if the egg is cracked. Again, you therefore allow the bacteria to lodge in the egg and risk a contamination.