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I just picked up white eggs at the Rite-Aid down the street, came home, cooked up three in the way I have been doing it lately, over easy... and could not eat them. The runny stuff suddenly bothered me. I started worrying about salmonella. The "brown eggs are local eggs and local eggs are fresh" jingle started playing in my head.
My compromise was to pop them back in the pan for another few seconds, and change out my plate and fork. I still left them a little soft in the middle, but I seem able to at least eat them, now. This is silly. Why should I believe that free-range organic brown eggs (which I usually buy) are more likely to be free of salmonella? But I firmly do. So why do I believe that the eggs I get in diners are going to be okay? They'll almost certainly be the cheaper eggs, not the free range organic. I'm a wacko.
My compromise was to pop them back in the pan for another few seconds, and change out my plate and fork. I still left them a little soft in the middle, but I seem able to at least eat them, now. This is silly. Why should I believe that free-range organic brown eggs (which I usually buy) are more likely to be free of salmonella? But I firmly do. So why do I believe that the eggs I get in diners are going to be okay? They'll almost certainly be the cheaper eggs, not the free range organic. I'm a wacko.