First mistake: eating raw or undercooked eggs
The very runny boiled egg, the homemade tiramisu, the cake batter tasted directly from the bowl... The temptation is very real, we don't hide it from you. However, raw or undercooked eggs can harbor bacteria such as *Salmonella*, which is responsible for sometimes serious food poisoning. Nausea, abdominal pain, fever: so many symptoms that we would gladly do without. Fragile people — young children, the elderly, pregnant women — must be particularly vigilant and make sure that both the white and the yolk are cooked through.
Second mistake: cooking eggs too hard or too long
We all know that moment: the omelette sticking in the pan, the scrambled eggs that have become rubbery because we let ourselves be distracted. Subjecting eggs to excessive heat or prolonged cooking destroys some of their valuable nutrients. As for the burnt or blackened edges, they are of no interest, neither for the taste buds nor for the body. The solution? Opt for gentle cooking: steamed, simmering or over medium heat in a pan. The difference is immediately noticeable.
