Always a good egg - Eat Right News

Shape, June, 2002 by Ben Kallen

Only a small minority of eggs is likely to be infected with salmonella bacteria. Unfortunately, however, there's no way to recognize a bad egg by looking at one, so better to eat them fully cooked, the Centers for Disease Control and Prevention report. But a new treatment process has made one brand safe to eat soft-boiled or even raw.

Davidson's Pasteurized Shell Eggs are bathed in water that's warm enough to destroy bacteria but not hot enough to cook the eggs. This means they can be used to make mayonnaise and Hollandaise sauce -- and to make the world safe again for eating cookie dough. See www.davidsonseggs.com to find out which grocery chains carry them.