Are soft-boiled eggs safe

Soft-boiled eggs

What was hardly conceivable in the past is seen differently today

Certain conditions today allow soft-boiled eggs

Do eggs have to be hard-boiled or not? For a long time, soft-boiled breakfast eggs, fried eggs with soft yolk and the use of fresh eggs in recipes for dishes that are not heated were taboo. But times are changing - a look at legal and technical developments shows this.

Basic research in the 1970s has shown that salmonella is killed at slightly lower temperatures than egg whites and yolks clog. On the basis of this knowledge, the Belgian company LEDA - today EGGcellent Germany - developed the patented Polluxieren ™ technology and, based on it, the Pollux ™ device. This process has been proven to kill the salmonella on the shell as well as in the egg, while maintaining its consistency, which is comparable to an untreated, raw egg.

Pasteurized shell eggs, which can be obtained as commercial goods, are an alternative. The company EIPRO has also developed a process to make eggs in the shell free of salmonella by pasteurization. The product is sold under the name PEGGYS ™. Here, the eggs are gently heat-treated and any existing hygienic pollution is verifiably eliminated, both on the shell and inside the eggs. The process does not affect the consistency and taste of the eggs - they stay natural and runny. To avoid confusion with raw eggs, PEGGYS ™ are marked with a stamp.

In addition to Eipro, there are other suppliers of pasteurized shell eggs. It is important for the user to check the extent to which legal requirements are being complied with when purchasing. Not all providers use a recognized procedure and give customers the necessary security through state approval certificates and regular laboratory tests. But this is necessary if a responsible kitchen manager wants to offer soft-boiled eggs.

From 1994 onwards, the regulation was formulated very clearly in the Hen's Egg Ordinance: “In communal catering facilities for old or sick people or children, food that has been made using raw eggs must be subjected to a heating process that ensures that salmonella is present be killed. "

Even back then, the catering industry was allowed to offer egg dishes that had not been fully heated if “this food is intended for immediate consumption on the spot and if it is not later than 2 hours after production”.

The hen's egg regulation was replaced in 2007 by the animal food hygiene regulation. Since 2010 there has been a change in the requirements for caring for people with weak immune systems. "Meals containing raw eggs must be subjected to a heating process that ensures that Salmonella is killed or a process that has the same effect". The legislature has thus reacted to the technical development of polluxing or pasteurizing. This means that, under these conditions, it is now possible to offer soft-boiled eggs!

State acceptance

  1. Polluxierverfahren ™: Various government agencies such as B. the Hessian State Laboratory or the Consumer Protection Ministry of North Rhine-Westphalia have confirmed that this procedure meets the legal requirements. In addition, the effectiveness is regularly checked by a neutral laboratory from SGS.
  2. Pasteurized shell eggs: Here it is necessary to request appropriate evidence from the manufacturer. So were z. For example, the process developed by EIPRO and the newly built operating rooms and facilities have been checked and approved by the Lower Saxony State Office for Consumer Protection and Food Safety and the Vechta District Veterinary Office. Eggs treated in this way are considered pasteurized egg products and are therefore no longer raw materials.

Costs and benefits

In-house polluxed or purchased pasteurized eggs cost more than commercially available raw eggs due to the pretreatment. What use do the companies have?

  • Less germs entering the kitchen and therefore less risk of contamination.
  • A way to make soft boiled eggs and, with it, more satisfied guests.

Conclusion

  • Soft-boiled eggs and fried eggs can be offered if they are made using polluxed or pasteurized eggs.
  • Let us advise you and carefully check the use of a Pollux device ™ or the purchase of pasteurized shell eggs.
  • Only bring soft-boiled eggs onto the market if the manufacturer provides appropriate evidence. Because you are not only on the safe side in terms of quality, but also legally.