brookcove
Posted : 8/4/2008 8:42:42 PM
Min (our rescue Maremma) gets an eggy every day. Here's what I do. I get about an inch of water boiling then crack the egg in. Wait till the water boils again then remove it from the heat. The white will "set" but the yolk will not completely cook through. Cool and serve! The water is yummy too, slurp, slurp.
Biotin is the only thing in raw egg, that is not in cooked egg, and it's all in the yolk.
Setting the white does two things. It neutralizes the avidin, which if left alone will bind up all the biotin in the raw yolk and render it unavailable. And it also lessens the chance of salmonella exposure. Salmonella is the highest on the egg shell, then there's some in the white, and finally the yolk has very little, if the egg is not too old or from too icky a place. True free range, humanely raised eggs are the lowest in salmonella.
Hope this helps!