Hi Lily. Welcome onboard!

Anyone have any thoughts or heard about about how the increase in the number of internally Salmonella-infected eggs has affected their long-term egg storing routines? (If this is news to you, here's one link on the subject).

It's still not that common, but increasingly, just making sure that eggs are clean and intact isn't enough to avoid the infected eggs. By storing them for months at a relatively warm temperature, I imagine that the concentration of Salmonella inside these eggs will grow quite large by the time it is consumed. I wonder if you could tell the egg is crawling with billions of Salmonella bacteria when you finally crack it (nice tip about using a bowl--I always do that). Probably not, in which case, better cook them well, I would say.

Ahhhh, the miracles of our industrial food industry... <img src="/images/graemlins/wink.gif" alt="" />