Surely, breakfast is the most important meal of the day and for most people breakfast is incomplete without scrambled eggs, toast and a cup of steaming hot coffee. Imagine not waking up to the sweet, intoxicating aroma of freshly cooked eggs. Life would seem void or incomplete, especially for body building or health conscious people out there.

Eggs are among the few foods that one could classify as ‘superfoods’, as they are loaded with nutrients such as protein, vitamin A, and phosphorous. Furthermore, they are abundant in selenium, zinc, vitamins like D and some B complex which are required during pregnancy.

Apparently in the past, for a considerable amount of time, raw eggs in UK were carriers of the salmonella bacteria, but now circumstances have taken a turn for the better. The Advisory Committee on the Microbiological Safety of Food has clearly stated that there is “very low” risk of salmonella from eggs produced under the Lion code in the UK. If anyone is wondering, the British Lion Quality mark on egg shells and egg boxes means that the eggs have been produced to the highest standards of food safety.

Recently, egg sales in UK hit an all-time low following the announcement of the Food Standards Agency (FSA) warning people, especially those more vulnerable such as pregnant women, to stop the consumption of raw eggs. They may now be reconsidering their decision as the report says: “It was the strong view of the working group that there has been a major reduction in the microbiological risk from salmonella in UK hen shell eggs since the 2001 ACMSF report.”

The committee later added that the report does not suffice for “severely immunocompromised individuals” but the recommendation is intended to include “vulnerable groups in general, including pregnant women, the young and the elderly”.