What About Salmonella?
Salmonella is a common concern when handling eggs, but if the eggs are unwashed and the cuticle remains intact, the risk is very low. The natural coating acts as a protective barrier against bacteria.
For added peace of mind, cooking eggs thoroughly—such as boiling them—can further reduce any risk. The high heat kills surface bacteria, and the inner membrane of the eggshell prevents water from entering the egg.
