The main culprit behind egg-related misery is a tiny party pooper named Salmonella. It’s a bacteria that loves to hang out on the inside or outside of raw eggs. Think of it as the uninvited guest who shows up to your picnic, eats all your potato salad, and leaves you with a bellyache—literally.
The good news? Boiling an egg usually kills Salmonella—if you do it right. The bad news? If you undercook that egg, you’re basically serving the bacteria a warm bath. And Salmonella loves a warm bath. (Not the relaxing kind, the “I’m multiplying in your colon” kind.)
