Nearly 30 years after the salmonella crisis, a new report advises that Red Lion Marked Eggs could now be regarded as very low risk.
This means that you could now eat them lightly cooked or raw in items such as mayonnaise even when pregnant, according to the Advisory Committee on the Microbiological Safety of Food. It has suggested that the Food Standards Committee change the guidance.
So, welcome back to nice runny eggs – fried, poached or even baked!
The ban still applies to imported eggs, and only covers hens eggs with the Red Lion Mark – so you may need to steer clear of manufactured items like mayonnaise if it isn’t clear.
However you could make your own, so much tastier anyway!
This article on the Guardian will help you out…
http://snip.ly/FrWM
