While it is true in general that the best-before dates are very conservative, and can be ignored in most cases, you are advised to proceed with caution in the case of eggs, especially when you add them to your ramen soup without properly boiling it.Adding an egg (about 50 cubic centimeters) at fridge temperature to 250 ml of boiling water results in a temperature of 80 degrees centigrade - and the real temperature might even be lower if you add in a cold bowl and room temperature ramen. Not enough to kill any nasties living in the egg, which might upset your bowels.
And how was your weekend?
Dein Ei hat noch gelben Schleim drauf!
ReplyDeleteDas Dobby poster ist cool!
Yeah, around here the only way restaurants may serve eggs in ramen is if the egg is fried or scrambled first.
ReplyDelete@Armin: Nicht mein Ei, habs von Wikipedia gestohlen!
ReplyDeleteNot without reason, it seems... Of course, the chance of something bad (read: salmonella) happening is really small, especially with fresh eggs.