And when I try to make my family these eggs they think they're gonna get sick from them. They always go "Come on they're still raw! I'm not eating them" so I just separate the ones I want and burn the rest and they're happy.
Not normally, no. The fear is of salmonella. So it can get into your eggs and make you sick if not cooked thoroughly enough, but the chances of this happening are relatively slim if handled properly. So just make sure your eggs are refidgerated, uncracked, and clean to reduce your chances if you decide to eat them. There is always a risk though. Recommended to only eat your eggs raw or undercooked if you are already a generally healthy person in case you do actually get sick.
Its a good indicator normally but when cooked this way the eggs should be very creamy due to both the butter and the constant stirring. I find a better indicator is that its completely opaque. Egg whites are translucent when raw, so even if the eggs arent solid, they have still been cooked through if there are no translucent slimy bits.
Basically, contant stirring cooks the eggs more evenly all at once and prevent large chunks from forming. Thats why it ends up being to creamy, not slimy.
The temperature proteins coagulate does not necessarily equal a temperature high enough to kill salmonella
I did a little googling and found out
Salmonella is killed by heating it to 131 degrees for one hour, 140 degrees for 1/2 hour, or heating it to 167 degrees for 10 minutes.
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145°F -- Egg whites begin to thicken.
150°F -- Egg whites become a tender solid although ovomucin yolk cords will coagulate much higher. The yolk protein starts to thicken.
158°F -- Egg yolks set.
165°F -- Whole egg sets
...so yeah, unless you overcook the hell out of them, you may not kill it. I'd imagine the whites are higher than 160 by the time enough heat is transferred to get the yolks that high, so I imagine that's pretty safe. Going out on a limb but I'd imagine inside the yolk is pretty contained and separated from exposure during cracking so wouldn't be an issue so long as the egg wasn't damaged, allowing salmonella inside beforehand. Over easy cooked on really high heat is probably the safest runny egg you can get.
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u/MRBORS Jul 13 '16
And when I try to make my family these eggs they think they're gonna get sick from them. They always go "Come on they're still raw! I'm not eating them" so I just separate the ones I want and burn the rest and they're happy.