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Cooking & Baking

Hortensis

(58,785 posts)

9. Thanks. I didn't remember spoilage versus pathogenic.

Reply to Major Nikon (Reply #8)

Tue Sep 17, 2019, 12:17 PM

Sep 2019

Darn, though, for the death of the idea of bringing my store eggs out for a little flavor enhancement. I have a handsome bowl they would have looked great in too.

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The Forbidden American Egg [View all] bucolic_frolic Aug 2019 OP

this is actually interesting. IcyPeas Aug 2019 #1

i did. mopinko Aug 2019 #2

same here Kali Aug 2019 #3

Yes, when i had chickens, i never refrigerated the eggs. dem in texas Aug 2019 #5

Salmonella is extremely rare in US eggs Major Nikon Aug 2019 #4

as a dedicated sampler of raw cookie dough and cake batter yellowdogintexas Sep 2019 #6

Thanks for perspective, Major. I'm also a lifelong dough and Hortensis Sep 2019 #7

It's important to differentiate between pathogenic and spoilage bacteria Major Nikon Sep 2019 #8

Thanks. I didn't remember spoilage versus pathogenic. Hortensis Sep 2019 #9