Originally Posted by Callisto in NC
Okay, this might be an odd question. I made a dish that required I dredge in eggs and then roll in panko bread crumbs. I ended up with a lot of breadcrumbs left over and ended up throwing them away because they'd been touched by raw egg. Was this necessary and how do I not waste so much next time?
Very low chance of a problem, but why take any chance over a few cents worth of crumbs.
Only one is 10,000 eggs is estimated have Salmonella. In order to grow sufficiently to make you ill, the organism needs sufficient moisture. Most of what ever small amount of moisture exists would soon be taken up by the crumbs, and the organism, if present would soon die.
Though probably safe, I would prefer not to eat dried, clotted egg on my next chicken cutlet, so I would toss them.
Of course, if you use pasteurized in the shell eggs, then the chance is very, very low.