Cooking can indeed kill Salmonella, but it's not just a matter of tossing those eggs in a pan and hoping for the best. You've got to make sure you're cooking them to the right temperature, which is at least 160°F (71°C) for whole eggs and 145°F (63°C) for egg dishes. That's hotter than a summer day in Death Valley!
But here's the thing: not all cooking methods are created equal. If you're poaching or soft-boiling eggs, you might not be getting them hot enough to kill all the Salmonella. It's like trying to wash away your troubles, except the troubles are still lingering, waiting to strike. On the other hand, hard-boiling or scrambling eggs can be a Salmonella-killing machine!
Does Cooking Eggs Kill Salmonella Bacteria at Dale Mack blog
Raw eggs are a different story altogether. If you're making mayonnaise or Caesar dressing, you're basically rolling the dice and hoping you don't get food poisoning. It's like playing a game of egg roulette, and trust me, you don't want to be the loser. Unless you're using pasteurized eggs, in which case you're good to go!
