Why are Japanese raw eggs sterile?
The reason why Japanese raw eggs are sterile
When watching some Japanese cartoons or TV series, you will find that the Japanese have a soft spot for raw eggs. Whenever we eat, noodles or barbecue, we will eat together. They eat eggs raw because they are sterile, not only free of bacteria, but also delicious.
The reason why Japanese raw eggs are sterile is that their eggs will undergo strict screening before being put on the market. First, the defective eggs will be filtered out, then the qualified eggs will be disinfected and the date and number will be marked on the eggshell of each egg. As long as they are eaten within the date, they are all sterile eggs that can be eaten directly raw.
Therefore, Japan's sterile eggs are actually made through a set of facilities and strict requirements on food, so that even if they are eaten raw, there will be no problems, and the taste after sterilization is better, with a faint sweetness and no fishy smell at all.
Most eggs in China are not sterilized, and more attention is paid to the variety of eggs when eating. Among them, earth eggs are the most popular. These eggs will not be sterilized when they are on the market, and there will be more or less bacteria and other microorganisms left in them, so they need to be cooked before eating, otherwise they will feel uncomfortable.