In contrast to the early statistics of Centers for Disease Control and Prevention (CDC) has reported of a marked decline of salmonella findings in eggs, especially after the formation of Egg Safety and Quality Research Unit in the Agricultural Research Service, by the USDA in 2004. Facts provided by the egg safety unit claims that the egg producers make it sure that there is no salmonella strain found in henhouses, kept clean from pests and wild birds.
Though there are no studies backing the safe consumption of organic eggs, free-range or commercially produced eggs, yet there are projects claiming to give a specified temperature for cooking egg yolks and whites to make them safe for consumption. What matters to the consumers is the fact that their eggs should be salmonella free.
As far as dictating the safety of eggs based on doneness is concerned then most of the diners prefer a soft boiled or poached egg as it secures the proteins in an egg. However, taking care of eggs right from the henhouses until they reach the consumers might reduce the crisis of egg safety, but most of the time it depends on the consumers to check on the freshness of eggs once they open the egg-carton.
Via: Washingtonpost
