Does boiling an egg for 45 seconds kill salmonella?
My bet: no. But I'd be very pleased to be proven wrong.
1 gallon of water, 2 tests 3 eggs at a time
45 Seconds = 66 deg
1 Min 30 Seconds = 77 deg
2 Min 15 Seconds = 87 deg
3 Min = 97 deg
4 Min 30 Seconds = 122 deg
6 Min = 137 deg
(I ran out of eggs)
So, this shows that even a soft boiled egg can have salmonella, and you would have to go probably 8-10 minutes to kill it, and at that point you are getting close to a hard boil.
Abe - what did you do with all those eggs?!!
I coddle my eggs at a low boil for 3-4 mins then out into cold water or use straight away. Eggs should be at room temp first though! Have never had a problem, but I'm not a food scientist. That just works for me cuz that's how I like them and I'm still alive and cooking. My kids have eaten them since they were toddlers with toast "soldiers" - they lived
Botulism can be found on any fruit or veg that comes in direct contact with soil. It is easily managed with a good washing, but the less smooth a veg is, the more attention to its scrubbing you should pay... in general, but especially when canning. Its a good idea to make sure you don't store garden fruits and veg in airtight containers since botulism thrives where oxygen is limited. Or so says the local health inspector.
well I'm not totally sure about it being anti- bacterial but the conditions in an egg white is probably not fit for salmonella to grow as its pure proteins and salmonella needs sugar which can be found in the egg yolk.
Finley Peter Dunne
My scenario is; A friend was incubating some eggs for 10 days at a temperature of approximately 100 degrees. This is about half of the incubation period. At 10 days he examined the eggs and some were not fertile so he removed them from the incubator then later he hard boiled them. He then ate them and I mentioned that I would be concerned about the bacterium.
Was I wrong to be concerned or would the eggs be completely harmless?