Quote:
Originally Posted by Sparklehorse
If you cook the egg in simmering water for 1 minute, it's not really coddled. It's just taking the bacterial edge off.
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I'm not a microbiologist, but I have trouble believing that cooking an egg in simmering water for 1 minute has any substantially beneficial impact with respect to bacteria. I would like for someone to prove me wrong so that I can considering doing that and not using raw eggs.
