Eggshells are hard yet porous coverings, composed of calcium carbonate, protein, and minerals. Naturally, this shell protects the embryo from mechanical damage and prevents bacteria from entering from the external environment.

When the shell is cracked, this protective function is entirely lost. For commercial (unfertilized) eggs, a crack remains a significant threat: bacteria can easily enter the yolk and white, potentially causing food poisoning for consumers.

Safety directly depends on when an egg cracks. *Health*

When can cracked eggs be used, and when should they be discarded?

Doctor Darin Detwiler, a food science expert and emeritus professor of food policy in the US, states that safety directly depends on when an egg cracks.

If an egg was cracked before purchase and remained on a shelf for many days or weeks, the risk of bacterial contamination is very high. "Pathogens are always present on the surface of eggshells. When the shell cracks, bacteria will quickly infect the inside," Doctor Detwiler explained.

Consumers should always inspect each egg carefully before buying: the shell must be intact, clean, and free of impurities.

If an egg accidentally cracks during transport home or due to a collision when placed on a kitchen counter, Doctor Detwiler notes: "The egg is still relatively safe at this point. However, you should cook and consume it the same day, rather than continuing to store raw eggs in the refrigerator."

Principles for cooking cracked eggs

If you decide to use freshly cracked eggs, the safest preparation methods are scrambled eggs or thoroughly fried eggs until the white and yolk are completely solid.

Absolutely avoid soft-boiled eggs, poached eggs, or runny fried eggs. Liquid yolks and whites always pose a much higher risk of bacterial survival compared to thoroughly cooked eggs.

According to recommendations from the Egg Safety Center (US), cracked eggs must be cooked to a minimum temperature of 165 degrees F (approximately 74 degrees C). This temperature is significantly higher than the standard threshold for intact eggs (around 144 degrees F, equivalent to 62 degrees C when fried or scrambled).

My Y (Via Yahoo)