A Note About Eggs

When this book was first published, the safety of eggs was not an issue. Since then, however, incidences of salmonella, or bacterial contamination, have been traced to raw or undercooked eggs, particularly on the East Coast, but also to a lesser degree in the South and West.

Scientists think that the contamination may originate in the ovaries of the hen, infecting the eggs before they are laid. This is not a problem when the eggs are fully cooked but can be dangerous if the eggs are not cooked to 160 degrees or cooked at 140 degrees for 3½ minutes, the point at which the bacteria are killed.