Maybe you like Caesar salads or the supposed health benefits of drinking raw eggs (a la Rocky Balboa
), and you already know about the risks of Salmonella. Well, there's some good news for you: you might be able to get some pasteurized eggs that are virtually indistinguishable from conventional raw eggs. While previous pasteurization methods made eggs a bit thicker in texture, food scientists have been working on fixing that. Here are just a few links on eating raw eggs, if that's your thing.
If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post