Today the list of brands on the egg recall expanded. The recall has now grown from 228 eggs to 380 million eggs. While consumers are on the watch for the potentially contaminated brands, CBS News was warning against ordering foods made with raw eggs from restaurants:
Raw egg can be found in sauces and condiments, including Hollandaise sauce and Caesar salad dressing, as well as eggnog, milkshakes and smoothies. Raw egg can also lurk in homemade mayo and ice cream.
Dave Kirby from The Huffington Post has a strong opinion on the egg recall. His artcile is named, "Lessons from the Recall: Cheap Food Makes You Sick."
What good is a 13-cent egg if it's going to get you hospitalized? And why isn't the federal government doing more to encourage and even subsidize the production of humanely-raised and less pathogenic eggs?
Instead, we are told we will have to learn to live with it. The FDA says to cook all eggs thoroughly, but I like my yolks runny and my omelets soft, thank you very much. And the FDA is also recommending that food service providers offer only pasteurized eggs and "egg products" (scrambled eggs in a box) at their establishments.
But seriously: Have we really come to the point where we must disinfect our eggs before we consume them? Wouldn't it be better to focus on producing affordable eggs that won't kill you in the first place?
Do you agree with Mr. Kirby's stance on the recall? Let us know!
Further Reading:
USA Today has a Q&A about the recall.
