Curried egg salad on toast. Photo courtesy Louise Mellor | SafeEggs.com.
To mark the end of National Egg Salad Week, we made a delicious curried egg salad recipe.
And we did it the easy way, purchasing pre-cooked and peeled hard boiled eggs from Trader Joe’s.
While we were at it, we picked up some pre-grilled chicken breasts across the aisle, and made a batch of curried chicken salad as well. We did some blending, and decided that we preferred egg salad and chicken salad separately, rather than combined.
A different on a traditional favorite, this curried egg salad is fresh and invigorating. The recipe is by Louise Mellor for SafeEggs.com.
2. COMBINE the eggs with the remaining ingredients in a small bowl and stir well to combine.
3. FOLD in arugula and serve salad on whole wheat bread or with crackers.
Davidson’s Safest Eggs are whole raw eggs that have been pasteurized in the shell, using special equipment. Pasteurization kills the salmonella, as does cooking unpasteurized eggs.
We go out of our way to find Davidson’s Safest Eggs when we’re making Caesar salad, mousse, steak tartare and other recipes that require raw eggs that are not cooked—not to mention making raw cake batter and cookie dough safe enough to enjoy.
Many people believe different myths about egg safety. Here, Davidson’s puts them to rest:
Myth: If the shell of a fresh egg is smooth and un-cracked, it’s safe to eat raw. Nope! Even the most perfect-looking fresh egg can harbor Salmonella germs inside. If the egg has a crack, even a hairline, bacteria from the environment can enter them.
Myth: If you wash eggs before use, they’ll be safe. Nope! That’s because the Salmonella bacteria, if present, are usually inside the egg. The microbes come from the reproductive tract of the hen and are passed to the inside of the egg before it hits the nest.
All peeled and ready to eat. Photo by Elvira Kalviste | THE NIBBLE.
Myth: You can pasteurize fresh eggs at home in the microwave. Nope! A brand like Safest Choice uses a patented process based on extensive scientific development and precision controls. Per the FDA, the equipment to pasteurize eggs isn’t available for home use, and it is not possible to pasteurize shell eggs at home without cooking the contents of the egg.
Myth: Organic eggs and brown eggs are safe from Salmonella. While organic eggs come from better fed, better cared for hens, they can still harbor salmonella. The color of the shells is determined by the breed of the hen, and likewise has no impact on safety.
Myth: Eggs from a local farm are safer than those from the grocery store. Nope! Chickens harbor Salmonella bacteria, and even eggs from the best family farms can harbor salmonella. Rodents, feed, flies, water, dust and other birds can deliver Salmonella to even the best-cared-for hens.
Myth: Generally, eggs that can make you sick will smell or taste “off.” Nope! The bacteria that cause spoilage and “off” aromas and flavors are different from those that cause foodborne illness. Salmonella bacteria in an egg can’t be seen, smelled or tasted.
Myth: Salmonella is only in the yolks of raw eggs. If you eat only the raw egg whites, you’re O.K. Nope. While the Salmonella is usually in the yolk, you can’t rule their presence in the egg white.
Myth: Egg pasteurization destroys nutrients. Nope! The all-natural water bath pasteurization process does not change the nutritional value of an ordinary egg in any way.