I wanted to try a japanese dish called tamago kake gohan, it’s basically raw eggs mixed with rice. The problem is that I’m scared to get salmonella from it. Do you guys think it’s safe to eat them? I’m currently living in Brazil. Also, I saw this article telling that the brand I buy my eggs from is exporting to Japan, would this mean they’re salmonella-free?

    • @raidenfox@lemmy.mlOP
      1•1 year ago

      Realmente, mas assim, n iria me contaminar com salmonela só pq sim. Se tivesse um risco grande seria mais fácil simplesmente não comer

      • tikitaki
        2•1 year ago

        Quem vive com medo de tudo não vive, cara

        Tá coçando pra tentar algo, então bota pra quebrar, não fica nessa enrolação

        Tenho certeza que você não fica pensando no risco toda vez que entra num carro; apenas o risco de se machucar é bem maior

      • Lvxferre
        1•1 year ago

        Vou escrever em inglês porque esse tipo de info é bom de compartilhar.

        The risk is fairly small. Like, considerably smaller than eating a street hot dog. But if you’re still worried about salmonella, you can pasteurise the eggs at home, it’s really annoying (the egg is safe at 59°C, but it starts cooking at 65°C, so the temp margin is fairly small).

        If willing to do it, you’ll need a large pot, a thermometer, and ideally a thermal bag.

        1. Fill the pot with water. Heat it until the water goes beyond 59°C. Around 70°C should be fine.
        2. Transfer the pot with water to the thermal bag. Let it cool back until the water is around 62°C. (Overheating it and letting it cool is a bit more foolproof than trying to reach the exact temperature right off the bat.)
        3. Place the eggs in the water. Close the pot and the thermal bag. Forget about it for 15min.

        Using a larger pot is recommended because more water = more thermal mass = more constant temperature.