@Wortel basically salmonella is a product of commercial chicken farming, and was exceedingly rare when most raw egg recipes were written.
Also to everyone else: salmonella can be inside eggs too! Outsides are washed here to remove contaminants, and left alone in the UK so natural sealants in the eggs can be at play instead. But it might have gotten in from an infected chicken. Egg white is more risky than yolk due yo its membrane, but risk remains. Pasturized eggs are heated to a temp that kills germs but doesn’t cook the eggs. Irradiating eggs works too, but not popular due to misconceptions.
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@Wortel basically salmonella is a product of commercial chicken farming, and was exceedingly rare when most raw egg recipes were written.
Also to everyone else: salmonella can be inside eggs too! Outsides are washed here to remove contaminants, and left alone in the UK so natural sealants in the eggs can be at play instead. But it might have gotten in from an infected chicken. Egg white is more risky than yolk due yo its membrane, but risk remains. Pasturized eggs are heated to a temp that kills germs but doesn’t cook the eggs. Irradiating eggs works too, but not popular due to misconceptions.