In many person eyes, egg of with a soft yolk is fresh and tender and delicate, nutrient composition loss is little. But actually, risk of soft-boiled egg health is very big.
The egg is a kind of food that is polluted more easily by the bacterium, among them the commonnest pathogenic bacteria is salmonella. The egg that is polluted is colorless insipidity, naked eye cannot differentiate, once be affected hind, be in normally 8 to 72 hours between, the person can appear diarrhoea, bellyacke, have a fever wait for a symptom, the person with immune younger force dies likely. In October 2010 portion, the United States erupted one case the incident that the egg is polluted by salmonella, be amounted to 500 million by the egg gross of recall. Although not likely all eggs are polluted by pathogenic bacteria, but this kind of possibility is existence from beginning to end.
Consumer ego protects the most significant step to thoroughly cook the egg adequately namely. The commendation of American Ministry of Agriculture is, egg product heats 71 ℃ above. Below this temperature, salmonella basically by exterminate, yoke is caky also. In daily life, can " yoke is completely caky " regard as egg " squashy " mark. But if yoke still is in " with a soft yolk " condition, even exterior albumen still is done not have caky (the caky temperature of the egg is in probably 62 ℃ ) , with respect to sterilization of won't real existing effect, increased the risk that is contracted by pathogenic bacteria thereby.
