Eggs can be risky because of contamination. Cook them longer to reduce the hazards, choosing easy-over instead of sunny-side up, even if they're not quite as tasty.
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Read the complete post at http://www.npr.org/blogs/health/2010/08/19/129301527/salmonella-in-eggs-poses-a-cooking-conundrum?ft=1&f=103537970
Posted
Aug 19 2010, 11:35 AM
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