Eggs
“Eggs almost always contain salmonella,” says Kantha Shelke, Ph.D., a food scientist and principal of Corvus Blue LLC, a food science and research firm. The methods commonly used to cook eggs use gentle heat for a short duration of time, which doesn’t kill the bacteria. And leaving them at room temperature for any length of time is a recipe for those bacteria to multiply to harmful levels. Plus, eggs always taste better fresh and don’t take too long to scramble, so they’re probably not a food you want to save for later. Here are 60 egg recipes that are so good, there won’t be any leftovers.
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Jill Waldbieser