Eggs
“Eggs almost always contain salmonella,” says Kantha Shelke, Ph.D., a food scientist and principal of Corvus Blue LLC, a food science and research firm. The common method that is used to cook eggs is heating them for a short duration of time, which doesn’t kill the bacteria.
Also, leaving the eggs at room temperature for any length of time is the ‘perfect’ thing to do for those bacteria to multiply to harmful levels. In addition, eggs always taste better fresh and don’t take too long to scramble, so they’re probably not a food you want to save for dinner.
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