Eggs that can be eaten raw, commonly known as "peace of mind eggs", are basically based on the standards of Japanese eggs. Because there is a family dish in Japan where raw eggs are beaten on hot rice and some Japanese soy sauce is poured on it.

The so-called "raw" eggs should not be eaten completely raw, although it is quite wonderful to use it as a sauce or something. The ideal state of eggs is that they can be sterilized when heated above 65 degrees Celsius, and the yolk is not completely solidified, which is delicious and safe. Basically, there is no problem with warm eggs and hot spring eggs.

Many friends may be worried about the safety and hygiene of raw eggs. Indeed, eating eggs raw is risky, and the risk mainly comes from salmonella in eggs. Salmonella is a dangerous bacterium that may cause serious illness and even death. When a hen lays eggs, the eggshell may carry salmonella because it comes into contact with chicken feces, but because there are two layers of egg membranes on the inside of the eggshell, it is difficult for bacteria to invade the inside of the egg. However, with the increase of storage time, the egg membrane will gradually rupture, which increases the possibility of infection with bacteria. Therefore, whether it can be eaten before the rupture of the egg membrane is the key to ensuring health.