Let’s talk eggs, shall we? True confession time: I’ve eaten eggs that were runny and weren’t cooked completely. It’s my husband’s fault. He introduced me to the undercooked egg. Then there’s hollaindaise sauce (YUM), caesar dressing (Mmmmm) and homemade mayonnaise (DROOL). They are all made with eggs that are either raw or not not cooked thoroughly. And each time we do this with an unpasteurized egg, we are at risk of salmonella poisoning. I won’t lie. I never thought twice about it. I live in the U.S. where I “feel” our food supply is “safe.” I won’t get sick. I take the chance.
Then my eyes were opened. I went to my first Camp Blogaway two years ago and met Erika, from In Erika’s Kitchen. She told me her her son’s story of salmonella poisoning. I got chills down my spine.I also met the great folks at Davidson’s Safest Choice Eggs™.
Safest Choice Eggs™ are pasteurized in an all-natural, gentle water bath pasteurization process which eliminates the risk of salmonella poisoning.
FACT: The vast majority of eggs sold in grocery stores are NOT pasteurized.
FACT: Salmonella bacteria are the number-one culprit in foodborne illness.
FACT: The Centers for Disease Control (CDC) estimates that Salmonella causes more deaths than any other foodborne bacteria.
Do I have your attention now?
These facts certainly got my attention.
Just because the eggs you buy are labeled organic or cage-free, doesn’t mean that they salmonella-free. You can’t tell if an egg has salmonella by sight or by taste. Safest Choice Eggs™ taste like regular eggs. Pasteurization does not take away flavor or quality.
I am thrilled to represent Safest Choice Eggs™ and be one of their Darling Dozen bloggers. (Even my husband never called me “darling!”) In the next few months I will be sharing recipes that use their eggs, but today I want to share a Persian recipe. And I give credit to my husband, who reminded me of this simple recipe.
One of our favorite Persian meals is Chelo Kabab or Kabob or Kebab or… whatever. Rice with meat on a skewer. Pictured above is koobideh kabob, made with ground beef. My mother-in-law is a master at making koobideh kabob.
And if you’ve ever been to a Persian restaurant, you know that you are served a huge serving of gorgeous basmati rice. One of the best ways to enjoy your chelo kabab, whether it’s sirloin, ground beef, lamp or chicken, is to mix a raw egg into your hot rice. The steam “cooks” the egg, but since it’s not under high heat to kill off bacteria, you will not see this offered in most restaurants.
In fact, we hardly ever add the egg at home because we are always leary about getting sick. But not anymore. Hubby is happy and can enjoy his creamy, dreamy rice.
So lick the cake batter off your spoon!
Nibble on the raw cookie dough this baking season!
Eat your fried egg as runny as you like!
Get your protein on in your smoothie!
You can do all of this worry-free with pasteurized eggs from Safest Choice.
You can find the recipe for the above pictured kabob-eh koobideh (grilled ground beef kabob) here.
Disclosure: I did receive a stipend from Safest Choice Eggs™. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.