How come they don't have salmonella?
Raw eggs are everywhere here: cracked on top of hot pizzas, floating on the top of your steak tartare, incorporated into all sorts of mousses and foams and mixed into cake and cookie doughs that kids are encouraged to lick off of their fingers (we baked at school today).
Why is it that eggs in North America are so taboo? Is it just that North Americans are more paranoid about what they eat? Or is it that the food here in France is just generally of a higher quality, and therefore can be eaten raw?
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