Simple recipe! Yes, there is a chance of salmonella from raw eggs. 1/20000 give or take. That's a 0.00005% chance. You have a marginally higher chance of finding salmonella in sushi (3%). At the end of the day it is still your decision just as it is with any other dish with health concerns. There's no need to leave a bad rating/bash the writer because of this. For those of you who are still concerned, you can always get pasteurized eggs! I also add some furikake to my TKGRead More
this is a delicious, cheap, easy breakfast!! i typically use two egg yolks to make mine, because i find that egg yolks beat up easier than the whites, and top with furikake instead of sesame.Read More
While I'm a big a fan of tamago-kake gohan as any other Japanese, I feel it's irresponsible to write about this recipe without mentioning that eggs sold in Japan are washed with a method that's different from most other countries.
Salmonella bacteria are found most often on the outside of the shell, and since eggs sold in Japan are expected to be consumed raw, sodium hypochlorite is used to sterilize the shells.
This isn't done everywhere, and eggs that haven't been sterilized have a much higher chance of salmonella poisoning. It's not guaranteed, as the writer will know through experience, but the chance is definitely not negligible.
So please, be careful. I strongly urge the writer to amend or remove the article.Read More