Quote:
Originally Posted by onesnowyowl
despite the fact that the odds of contracting salmonella from eggs is very low (only 1 in every 30,000 is suspected to have salmonella).
|
I don't know. I get something from free range eggs all the time, if I don't cook them. If my wife is making cake batter and I eat some with free range eggs, more often than not I get a little irritated later. Nothing bad, but enough to know something is off. With white eggs I never really had that problem.