It's totally possible for an egg to float and not be bad, just old.
And while there are certainly eggs one obviously shouldn't eat, the only completely reliable "is this going to hurt me?" test for eggs is to eat it.
For commercial eggs, which have been washed and lost a layer of shell (which is why NorAm eggs need to be refrigerated and UK eggs don't) and passed through a production system that probably has salmonella in it somewhere, I think 4-H's risk assessment is correct. (Especially in these days of increasingly antibiotic resistant salmonella and constrained hospital access.)
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It's totally possible for an egg to float and not be bad, just old.
And while there are certainly eggs one obviously shouldn't eat, the only completely reliable "is this going to hurt me?" test for eggs is to eat it.
For commercial eggs, which have been washed and lost a layer of shell (which is why NorAm eggs need to be refrigerated and UK eggs don't) and passed through a production system that probably has salmonella in it somewhere, I think 4-H's risk assessment is correct. (Especially in these days of increasingly antibiotic resistant salmonella and constrained hospital access.)