Originally Posted by TromboneAl
I've concluded that the chances of salmonella in a raw egg is extremely low, even with mass-produced eggs. I've seen quotes of 1 chance in 25,000, but more importantly, if an egg is not cracked, appears OK, and the whites look normal, the chances are even lower.
I've heard the same number, I didn't know about reducing it further by choosing 'good eggs', but that makes sense.
And I also wonder - is eating a single contaminated egg a big concern for most people? I suspect (but do not know), that the real danger lies in commercial production, where that egg gets mixed with other ingredients, and maybe they sit long enough for the salmonella to multiply? I'd love to hear from someone who knows about that.
I used to fear any egg that was less than well-cooked. But those numbers have me re-thinking that, but it's still a little tough for me to eat a runny egg, because that is ingrained in my mind. But I do it occasionally, and they are yummy. Funny thing is, I'm more likely to eat one in a high-end restaurant, I figure they must know what they are doing, and I can sue 'em if I get sick!