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DAVENPORT, Iowa -- Federal food regulators want to crack down on eggs in restaurants. Starting Sept. 4, consumers will be advised they should no longer order their eggs sunny-side up or over-easy.
The U.S. Food and Drug Administration adopted regulations last year that restrict how eggs can be served and transported. The rules require eggs to be refrigerated when transported and sold. From September and thereafter, egg cartons on supermarket shelves will have to be specially labeled, stating: ``Safe handling instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm and cook foods containing eggs thoroughly.''
The government says that means the incredible edible egg should be eaten only after it is thoroughly cooked.
The ``safe egg'' rules are supposed to warn people about the spread of salmonella enteritidis. About 1.4 million people in the United States get sick from the infection each year, and about one out of every 20,000 eggs produced in the country contains salmonella, said FDA Commissioner Jane Henney.
``You just need to cook your eggs thoroughly - no sunny-side up, no over easy. This is a case when its better to be safe than sorry,'' she said.
Lou Carson, the FDA deputy director for food safety, said he expects most large restaurant chains will no longer serve eggs over easy or sunny-side-up when the warnings come into use because of liability issues.
The advisory is long overdue, said Caroline Smith DeWaal, the director of food safety programs at the Center for Science in the Public Interest.
There will be other changes made in kitchens because of the rules, she said.
``Twenty or 30 years ago, it was OK to let the children lick the bowl or the beaters used to make cake batter,'' Smith DeWaal said.
But that is now considered an unhealthy practice because children can become sick with the salmonella ``bug,'' she said.
``Its fundamentally a different egg than when today's cooks grew up,'' DeWaal said. ``Eating eggs that aren't thoroughly cooked is now a risky approach. People should eat their eggs that are only cooked through and through.''
The vice president of the United Egg Producers, Kenneth Klippen, will continue taking his chances.
He said he is still going to have his eggs cooked ``over easy, medium.''
``You don't have to cook them until they are hard like hockey pucks, just until they are settled,'' Klippen said.
© Copyright 2001 Star Tribune. All rights reserved.
Actually I like 'em over easy.
A friend of mine always orders:
"Gimme 4 eggs straight up"
Anyone growing tired of the government telling you
what-to-eat-what-not-to-eat-how-to-eat-how-not-to-eat-ad-nausium.........................
Oh dear, I hope the Food Police don't find out that I make my own mayonnaise, and it has raw eggs in it.
This has gotta be some kind of yolk.
Straight from Lake Woebegone.
Eggcuse me did you say something?
Personally, I like them scrambled, but this is ridiculous.
And try to get a hamburger that hasn't been incinerated....
I believe your humble servant will be dining out for breakfast, couple of eggs SUNNYSIDE UP, some bacon extra greasy.
Well now, isn't this edict issuing forth from the same government which has decreed that some infectious risks simply cannot be avoided?
Will we now face a requirement to label certain human body parts with: "Safe handling instructions: To prevent illness from bacteria"[and viruses].....
Will we now face a requirement to label certain human body parts with: "Safe handling instructions: To prevent illness from bacteria"[and viruses].....
I have some very scarry pictures in my mind reading your reply.
``Its fundamentally a different egg than when today's cooks grew up,''
What is this supposed to mean?
How are eggs different today than 20 or 30 years ago?
Mega-Barf Warning!
Ok - First our annual Disney pass was expiring on the 1st week of June - Gay Days at Eisneyworld! (We are not renewing). One morning (Sunday)I said you guys go ahead (8am opening) I'll check out the Orlando paper (Sentinel?)and get breakfast - I was in no hurry to see the sea of red shirts. Hey how 'bout Shoney's? Two bucks more for the steak? No problem.
45 Minutes later ... Comics, Front, Opinion, RE, Classifieds covered... Miss?
Ahh! Finally! Soggy hash-browns - should be a crime. Over easy? Did they even get close to the stove? These eggs could've been cheeping if left alone for 2 minutes - The "steak" - which part isn't gristle?
Least I had a quiet AM and it only cost 12 bucks - yes I tip big as long as the service is good --- still my big question: Where do you get real hash browns - CRISP? Over easy doesn't mean cold - Nevermind ....
Highlight of the weekend: Son wanted a pirate pistol - I requisitioned it and spent most of the day picking off obvious (sorry) faggots.
Mostly it was: "Oh No there's another one! Bang! - Jeez they keep on comin' ....
We enjoy Disney but the Gay week is our reason for not renewing. We're done.
hormones/antibiotics/genetically engineered chickens?
dunno. but the best damned eggs on the planet come from the farmer down the road a piece from me that lets his chickens roam and gives them nothing artificial to eat.
this is really bull$h!#
>>>>>>>still my big question: Where do you get real hash browns - CRISP? <<<<<<
Mike and Mary's Village Restaurant, Jefferson OHIO.
Let the feds eat cake--------
Maybe the carbs will get them.
Nokomis Grill 50th st s and 34th ave mpls.
Can you believe this? What next will be the hamburgers at McDondalds because of the grease. What has happened to this old world. I am tired of folks telling me whats good and bad for me. I sure feel for the poor old waitresses in the truck stop whan she tells a trucker he can't have his 'sunny side up eggs. I'll start eating at home but, they will probally send the 'egg police' after me.
"they will probally send the 'egg police' after me."
Then they'll march right to my house and kick in my door, I love my steak RAW (well, with a little brown tone to the outside, but the more blood the better!). It's getting harder and harder to avoid criminal activity. By design?
I have been having them for 20 years now, all over the World. I have eaten them in Australia, and in Russia, and in China, and here in the States. I have never gotten sick. Ever.
I thought that we were the land of the FREE. Now, I hear that we have to go out of the US to have Over-Easy Eggs. Unbelieveable!
Why do I have this feeling I'm going to have to sign a release to hold the restaurant harmless if I want my eggs sunny side up or over easy?????? God help me if they find out I make old fashioned ice cream in a hand crank machine during the summer months . . . RAW EGGS!!!!!!
I love Sunny side up eggs. I will not give up my sunny side up eggs.
Bill
So sad that my Grandparents had to die at the very young age of 98 and 101 . Had the food nazi's been around then they would have learned how to spell colesterol "doh" !! ...cholesterol and may have lived to be 200 ! Arrghhh the inhumanity !
Screw resturants, mine is 20 feet down the hall and none of it is "unwrap and pop in the nukeitfast box" fare....Stay Safe !
What next will be the hamburgers at McDondalds because of the grease. What has happened to this old world. I am tired of folks telling me whats good and bad for me.
And these people (read nanny staters) wonder why so many people are pissed off at government all the time. Yes we (and all people) need a certain level of government, but when the government starts telling me how to cook my eggs....then we've taken a giant step over the line.
Oh dear, I hope the Food Police don't find out that I make my own mayonnaise, and it has raw eggs in it.
I was curious about hollandaise sauce, marangue, Ceasar salad dressing, and all those other delicious dishes prepared with raw eggs. We all got to die frum some'n, might as well go out "well fed".
When are people going to raise up and say this far and no farther! This sort of nonsense is just a symptom of an underlying problem, an out of control government. As a local talk show host says "just tell me how much you want? How much is enough?" I for one am afraid of what the answer is.
I thought that we were the land of the FREE.
BBBBWWWWWAAAAAHAHAHAHAHAHAHAHAHAHAHAH!!!!!
White, shining, unmarred a Grade A mystery now lies in the uncracked egg.
Is it safe to eat? 9,999 times out of 10,000, yes. But . . .
In May 1989, six nursing home patients in Pennsylvania died from Salmonella
enteritidis poisoning after eating stuffing that contained undercooked eggs.
In July, 21 guests at a baby shower in New York became ill after eating a
pasta dish made with a raw egg. One victim was 38 weeks pregnant and
delivered her baby while ill. The newborn infant developed Salmonella
enteritidis blood poisoning and required lengthy hospitalization.
Last August, a healthy 40-year-old man died, and 14 others were
hospitalized, after eating egg-based custard pie contaminated with
Salmonella enteritidis, which was served at a company party in Pennsylvania.
The list goes on.
Public health officials are concerned. More than 49 outbreaks of Salmonella
enteritidis poisoning took place in nine states and Puerto Rico last year,
resulting in at least 13 deaths and more than 1,628 illnesses. According to
the Jan. 5, 1990, issue of the Centers for Disease Control's Morbidity and
Mortality Weekly Report, from January 1985 through October 1989, 189
Salmonella enteritidis outbreaks in the United States caused 6,604 illnesses
and 43 deaths. Many more illnesses probably went unreported, says Joseph
Madden, Ph.D., deputy director of FDA's division of microbiology.
Health investigators suspect that contaminated shell eggs caused nearly half
of these outbreaks. The egg connection in these cases was determined by
tracing the food eaten by the victims and taking cultures both from patients
and foods.
Especially at risk for Salmonella poisoning are the elderly, the very young,
pregnant women (because of risk to the fetus), and people already
debilitated by serious illness, malnutrition, or weakened immune systems.
Symptoms of Salmonella enteritidis infection usually include diarrhea,
vomiting, abdominal pain, chills, fever, and headache. The bacteria can
invade organs outside the gastrointestinal tract, causing complications that
require lengthy hospitalization, even in healthy people.
Symptoms usually develop 12 to 36 hours after eating the contaminated food.
The initial illness also can bring about serious chronic complications.
In 1985, in an incident in Chicago, more than 16,000 people contracted food
poisoning from low-fat milk contaminated with Salmonella bacteria. Within
two weeks, about 2 percent of these patients developed a chronic reactive
arthritis condition linked to the infection. Although the Salmonella
bacteria that made these people ill was not Salmonella enteritidis,
researchers have found that rats infected with Salmonella enteritidis may
develop the same arthritic condition. Researchers are concerned that
Salmonella enteritidis may also cause this complication in humans.
Since 1976, says Robert Tauxe, M.D., a CDC expert on the spread of the
disease, the reported rate for Salmonella enteritidis infections from food
has increased more than sixfold in the northeastern part of the United
States. First noted in the New England states, the infections also appeared
in the mid-Atlantic region by 1983, and now have become a problem in the
south Atlantic states as well. Recently, outbreaks were reported in
Minnesota, Ohio and Nevada.
The problem also has become an international egg to crack. The U.S.
Salmonella epidemic, says Tauxe, is dwarfed by dramatic increases that have
been reported from Yugoslavia, Finland, Sweden, Norway, and the United
Kingdom. In Britain alone, the number of confirmed Salmonella enteritidis
cases reported for January through July 1988 (4,424 cases) was more than
double the number (2,000) for the same period in 1987.
Source: Intact Eggs
At first, says Tauxe, we did not have an explanation for this striking
increase. The first real clue that intact eggs were a source of the problem
came in 1983, when CDC traced a large outbreak caused by Salmonella
enteritidis to a commercial stuffed pasta product made with raw eggs.
Investigators then reviewed reports of past outbreaks and determined that at
least since 1973, Salmonella enteritidis outbreaks appeared to be caused by
the bacteria in clean, uncracked, Grade A eggs.
In the 1960s, Tauxe says, salmonellosis [the disease caused by the
Salmonella bacteria] associated with chicken eggs was epidemic in the United
States. At that time it was determined that eggs were being contaminated by
Salmonella in chicken feces on the outside of the egg shell, which
penetrated into the eggs through cracks in the shell. That led to strict
rules, established and enforced by the U.S. Department of Agriculture, for
washing and sanitizing shells of commercial eggs.
But this new epidemic is associated with Salmonella enteritidis in
inspected, uncracked and sanitized Grade A eggs. The infected egg may
appear normal, says Tauxe. The contamination comes from the inside, not the
outside, of the egg.
How Does Contamination Occur?
No one knows how some intact eggs become contaminated with Salmonella
enteritidis. Poultry researchers, however, suggest that the egg yolk
becomes infected before the shell forms.
In fact, Charles Benson, Ph.D., of the University of Pennsylvania, says that
in his experiments the bacteria were found not in the white, as when
organisms penetrate the egg shell, but only in the yolk. This occurred even
though Benson added iron to the white to encourage the bacteria to grow in
the albumen, which has antibacterial properties.
Madden believes that in the past 10 years a new strain of Salmonella
enteritidis that can live in chickens may have evolved. Other researchers
are finding that Salmonella enteritidis bacteria migrate from the yolk to
the white of the egg, where they can survive up to 12 hours. However, it is
in the yolk where the bacteria multiply and thrive.
These and other findings, such as ovarian infections in egg-laying chickens,
have led to the concept of transovarian transmission. According to this
theory, the infection occurs first in the chicken and is transferred to the
egg before the shell is formed.
Researchers also speculate that the infection may be passed from bird to
bird in the same flock. For instance, Madden notes that several birds might
pick up Salmonella enteritidis from the droppings of rodents and sparrows
(known carriers of the organism) and spread it among the others. There are
also reported cases, Madden adds, of workers picking up the bacteria on
their clothing and transmitting Salmonella from one chicken house to another.
Only after scientists understand how Salmonella is transmitted will they
know how to control it. Right now the proposed solution is a long-range
plan to prevent spread of the disease by testing flocks and replacing
infected ones.
The Voluntary Model State Program
The Northeastern Conference on Avian Diseases in 1987 proposed a voluntary
model state program, which FDA and USDA then modified. The program calls
for state agriculture, veterinary and health officials to work together to
test the poultry flocks in their states for Salmonella enteritidis.
There are different levels of flocks in the poultry industry, starting with
the grandparents. Only 800,000 birds in the United States, owned by five
companies, make up these primary breeders. They produce the multiplier, or
parent, flocks, which in turn produce the 230 million commercial, egg-laying
hens.
The main targets of this massive, nationwide testing effort are the
grandparent and parent birds, based on the theory that the infection is
passed from mother to chick. Egg-laying hens that have produced eggs
implicated in outbreaks or that are offspring of infected parent birds also
should be tested.
Under the plan, blood samples are taken from 300 birds per age group in a
flock. (The number of birds in a flock can vary from a few thousand to a
hundred thousand.) If blood tests from any of the chickens are positive,
state officials must take cultures from birds in that flock. The plan calls
for destruction of infected flocks.
Another provision in the plan calls for routine culturing of the hens cages
and litter. Sometimes fertilized eggs don?t hatch, and, under the program,
every three months 30 embryos from such eggs should also be cultured.
Under the voluntary plan, eggs from infected flocks are to be pasteurized
(broken and heat processed) to destroy the bacteria. There is no evidence
that Salmonella enteritidis survives pasteurization. Pasteurized eggs are
used in many commercial food products, such as baked goods.
Making Testing Mandatory
The effectiveness of the voluntary program depends upon producers
willingness to test and, if necessary, replace infected flocks. However,
according to Madden, the increase and spread of the problem suggest that
producers and states are not following the program.
Because of this concern, Madden announced at the annual meeting of the U.S.
Animal Health Association on Oct. 31 that FDA is working on a regulation to
require mandatory testing. The United States would not be the first to have
such a program; the United Kingdom instituted a mandatory plan in March 1989.
The testing program that FDA is reviewing would target both breeder and
commercial egg-producing flocks. In addition, the proposed regulation under
consideration when this article went to press would tighten requirements of
the current program by specifying organ specimen size and culturing media
used. It would leave little room for discretion, says Madden.
Under the voluntary program, producers could choose to send their samples to
industry-owned laboratories certified by state agriculture departments under
the National Poultry Improvement Program. (NPIP is a cooperative
state-federal agriculture program, established in 1935, that already has in
place the mechanism for reporting diseases spread by poultry.) Or,
producers could choose to send culture samples to private laboratories
certified by USDA under the voluntary model program.
USDA responded to the increasing concern over the Salmonella enteritidis
problem by passing an interim rule on Feb. 16. The regulation, which allows
for a 60-day comment period but went into effect immediately, makes testing
of primary and multiplier flocks mandatory. Much of the work will be done
through NPIP.
Backing of Law
FDA also has the backing of law to attack the Salmonella enteritidis
problem. The Public Health Service Act authorizes FDA to take steps to
prevent the introduction, transmission, or spread of communicable diseases.
Under this provision, the agency can issue regulations requiring flock
testing and certification before the eggs can be shipped in interstate
commerce.
Another law supports the mandatory program. Under the Food, Drug, and
Cosmetic Act, the agency can seize products of a diseased animal. If an egg
producer does not want the eggs destroyed, FDA can request a court order
requiring that the eggs be pasteurized.
Egg Industry Cooperation
At the same time that FDA and USDA have been working on regulations for
mandatory testing, the egg industry has been developing its own quality
assurance program. Ken Klippen, vice president of the United Egg Producers
(a federation of regional cooperatives representing most of the laying-hen
producers in the United States), says that UEP is drafting a new food safety
plan. The program will address the Salmonella enteritidis problem and will
be a brand new thrust for the industry, says Klippen.
To the producers of the 67 billion eggs marketed in the United States every
year, Salmonella enteritidis is an economic as well as a public health
issue, as FDA acknowledged at the September 1988 public hearing on
Salmonella and eggs.
Resolving the economic issue will be difficult. Most breeders and egg
producers have been seeking USDA indemnification, or reimbursement, for
flocks that are destroyed. USDA's responsibility, however, is limited to
protecting agriculture, livestock and poultry. For instance, while hens
infected with Salmonella enteritidis often do not become noticeably sick, in
the 1983 avian influenza outbreak sick hens died and there was a significant
mortality in the infected flocks. In the avian flu case, says USDA,
indemnification was the appropriate response.
67 Billion Eggs
Despite the hard times egg producers are facing, eggs continue to be an
inexpensive and important source of protein. According to UEP, the average
American eats 250 eggs a year. A survey from the market research group
Technical Assessment Systems finds that 90 percent of the population eat
eggs in some form each day. (This includes eggs contained in foods like
baked items and egg noodles.)
Nearly 5 percent of Americans surveyed said they either ate raw eggs daily
or could not specify whether the egg consumed was raw or cooked. Raw and
lightly cooked contaminated eggs are causing the illnesses. Thorough
cooking kills the bacteria. (See accompanying article, Safe Egg-Cooking
Tips.)
According to Madden, a person can become ill after eating only a small
amount of a contaminated egg. For instance, he says, one New York incident
involved a family who cooked three eggs sunny side up. The yolk of one egg
broke onto the other eggs during cooking, and all three family members
became ill.
Madden explains that the one broken egg was probably responsible for all
three illnesses, as it is extremely unlikely that more than one egg per
container would be contaminated. In fact, only 1 in 200 eggs from an
infected flock may be contaminated. The risk is even lower for all
eggs! Only 1 in 10,000 eggs on the supermarket shelves are likely to be
contaminated with Salmonella enteritidis.
Salmonella enteritidis grows quickly, presenting another danger for spread
of the disease when a contaminated egg is mixed with clean eggs, such as
when eggs are pooled to make scrambled eggs for a group of people. One
organism can multiply into millions in an egg stored at 60 degrees for two
days. Eggs should always be stored in the refrigerator and only taken out
just before use.
Scientists around the country are trying to find out what refrigeration
temperatures are most effective for stopping the growth of Salmonella
enteritidis in eggs. They are also investigating the cooking times and
temperatures required to destroy the bacteria.
FDA and USDA officials are conducting a public health campaign to spread
information on what they know so far about safe cooking and handling of
eggs. Over 50,000 bulletins have been distributed to consumers, food service
establishments, and institutions that take care of people particularly
vulnerable to Salmonella enteritidis infections. For copies of the
materials, contact USDA, Agricultural Marketing Service/Information Staff,
P.O. Box 96456, Washington, D.C. 20090-6456.
Cold weather seems to slow the growth of Salmonella enteritidis. Jack
Guzewich, the New York state health department's chief of food protection,
notes that in New York 75 percent of outbreaks and 95 percent of illnesses
have occurred in the summer. Scientists are working now to solve some of
the microbiological mysteries, and officials are trying to resolve the
administrative issues before warm weather sets in.
Are we going to wipe out Salmonella enteritidis from the face of the United
States? asks USDA researcher Charles Beard, Ph.D. I doubt it, he says. I
don't think the rodents and birds would agree to that. Eradicating the
bacteria may be impossible, but joint efforts of FDA, USDA, CDC, and
industry are aimed at controlling the spread of this newly recognized danger.
Dale Blumenthal is a staff writer for FDA Consumer.
Safety Tips
Egg Cooking
The elderly, patients already weakened by serious illness, and people with
weakened immune systems (such as persons with AIDS) are at high risk for
death or serious illness from Salmonella enteritidis. Nursing home,
hospital, and other food institutions serving those in high-risk groups
should strictly follow these safe egg guidelines, which also apply to all
home preparation.
You can't tell a good egg from a bad egg by the way it smells, tastes or
looks. But, these precautions can help minimize risks:
Review recipes, and consider using pasteurized eggs instead of shell eggs
whenever possible.
Avoid serving raw eggs and foods containing raw eggs. Caesar salad,
Hollandaise sauce, homemade ice cream, homemade eggnog, and homemade
mayonnaise are possible carriers of Salmonella enteritidis.
Lightly cooked foods containing eggs, such as soft custards and French
toast, may be risky for those in high-risk groups.
Cook eggs thoroughly until both the yolk and white are firm, not runny.
These cooking times are now recommended by researchers at Cornell University:
Scrambled 1 minute at 250 degrees Fahrenheit
Poached 5 minutes in boiling water
Sunnyside 7 minutes at 250 F or cook covered 4 minutes at 250 F
Fried, over easy 3 minutes at 250 F on one side, then turn the egg and fry
for another minute on the other side
Boiled 7 minutes in boiling water.
Handling Practices
Wash hands with hot, soapy water, and wash and sanitize utensils, equipment
(such as blenders), and work areas before and after they come in contact
with eggs and uncooked egg-rich foods.
Use only Grade A or better eggs. Avoid eggs that are cracked or leaking.
Discard the egg if any shell falls into the egg.
Leave eggs in their original carton, and store them in the main section of
the refrigerator not the egg section in the door, as the temperature in the
door is higher.
Never leave eggs or egg-containing foods at room temperature for more than
two hours, including preparation and serving (but not cooking) times.
When refrigerating a large amount of a hot egg-rich dish or leftover, divide
it into several small shallow containers so it will cool quickly.
Cook scrambled eggs in batches no larger than three quarts. Hold for
serving at 140 F or hotter, such as on a steam table. Do not add a batch of
just-cooked scrambled eggs to leftover eggs held on a steam table. D.B.SALMONELLA ENTERITIDIS: FROM THE CHICKEN TO THE EGG
If anybody doesn't believe that this is a "camels nose in the tent" kind of thing, just look at gun laws, or smoking laws, environmental laws. Sit back and take a good "remember" when they said it's only to limit this one little thing and we'll be happy. Well, that's a bunch of piggy poop! It's either freedom or slavery, take your pick.
Only 1 in 10,000 eggs on the supermarket shelves are likely to be contaminated with Salmonella enteritidis.
This MORE than enough reason for the federal government to tell me how/what to eat. I understand that any number of people slip on wet grass every year maybe the government needs to send out a set of rules for walking on grass. OPPS, now I just gave them the idea.
Thanks for the post, more than I ever wanted to know about eggs. :-)
If you like the Yolks runny, ( I will ONLY EAT THEM THAT WAY)Get the eggs POACHED, when the whole friggin world starts ordering that way, restaraunts will worry less about some Lawsuit happy A-Hole(Which is why they aren't screaming about this) and worry more about the time and effort it takes to cook and DELIVER intact a perfectly poached egg.
My old man (DOB: 9/8/07) eats two eggs for breakfast every day and red meat at least once a day, sometimes twice. Overall cholesterol count? 110.
Me (DOB: 1/27/44)? Same diet, same cholesterol count.
Except for the fact that he's (or used to be) 5'6" and I'm 6'1", we are doubles. Genes count more than any BS these boobs can think up.
And probably does not refrigerate the eggs!
When growing up my aunt and uncle had a daily farm in Northern Louisiana. They also had chickens that roamed everywhere. The highlight of my summer was visiting.
My uncle milked the cows by hand, and he and my aunt liked the milk straight out of the cow and warm.
The eggs were gathered and packed in wooden boxes and were never refrigerated. My aunt had a big wire bowl of fresh eggs on the kitchen table at all times. They were brown, HUGE, and very good. Great sunny side ups! With my aunt's home made bisquits! Yummy!
Never got into that "straight from the cow" milk though!
The Navy will no longer serve over easy or sunny side up eggs. (at the base I'm stationed at). I haven't eaten breakfast at the galley since they refused to cook my eggs over easy over a year ago.
I love eggs and have been eating 'em sunny-side-up for years. During that time I have died almost 120 times from all the bad stuff the "scientists" have found and I know of thousands that have similarly passed away from harmful bacteria!
Pah!
Real Caesar dressing (my favorite) has raw eggs in it as well.
This doesn't affect me. I eat mine poached/soft :-)
ping
Since when has the Government been granted the ability to provide the PRIVILEDGE of eating eggs to Americans? They haven't. Therefore, they cannot limit the priviledge.
Is that a Klintoon holdover in the FDA? Seriously, I'm going to have to start ordering eggs sunny-side up now.
Jeepers! Thanks for the heads up!!!
And the yolks are bright orange! Yummy!
Never did the warm milk thing, fresh pulled but chilled.
It's funny when you get a taste of real food, you realize what we've been missing with all this processed crapola they sell us!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
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