问答：外国人喜欢吃溏心蛋，外国的鸡蛋是无菌的吗？
国外的鸡蛋都是用的无菌蛋吗？他们好喜欢溏心蛋，我也喜欢，但是一般的土鸡蛋有腥味，除非是无菌蛋
感谢你的提问，你问题的本身很简单，显然外国的鸡蛋不都是无菌蛋。
我们也不要太关注“外国人”，“国外”这种概念以偏概全的词汇，相信读者能理解这位朋友的提问。
这个问题非常好，很容易让我们“刨根问底”，联想到另一个问题：生鸡蛋到底能不能吃/喝？
百度知乎有一些文章带有明显的倾向性，引用来源不确定。
我们的官方网站被淹没在大量缺乏监管的“软文”里，甄别成本极高。
因此我搜到了四个英文资料，简单翻译，希望能够帮这位朋友提供一些信息
首先是FDA https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:
FDA要求所有未经过处理以破坏沙门氏菌的带壳蛋箱均应携带以下安全处理声明：Safe Handling Instructions
To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.安全操作说明
为防止细菌引起的疾病：将鸡蛋冷藏，煮鸡蛋直到蛋黄变硬，然后彻底煮鸡蛋。
Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.
经处理以破坏沙门氏菌的鸡蛋（例如，通过带壳巴氏灭菌法）不需要携带安全的处理说明，但标签上通常会标明已经过处理。
然后是CDC https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.
看起来正常的鸡蛋内部可能含有一种称为沙门氏菌的细菌，会使您生病，特别是当您吃生鸡蛋或浅煮鸡蛋时。 正确烹饪和处理鸡蛋时，鸡蛋是安全的。
最后是USDA https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table#6
No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not thoroughly cooked. However, in-shell pasteurized eggs may be used safely without cooking.
所有人都不应该吃含有生鸡蛋的食物。 这包括用生鸡蛋，凯撒沙拉，蛋黄奶油沙司和其他任何食物制成的所谓“健康食品”奶昔，这些食物包括自制蛋黄酱，冰淇淋或蛋酒，这些食物是用鸡蛋原料未完全煮熟的配方制成的。 但是，带壳巴氏杀菌蛋可以不经烹饪而安全使用。
补充一个沙门氏菌原理，来自澳大利亚的网站，看域名就知道这是专业扯蛋的 www.australianeggs.org.au/facts-and-tips/eating-raw-eggs
It’s safe to consume raw eggs as long as some basic precautions are followed and the risks are understood. With any egg, there is always a low level risk of Salmonella bacteria being present on the eggshell exterior. This has nothing to do with free-range versus cage, or commercial egg farm versus backyard chook, it’s a risk that exists in all poultry products.
只要遵循一些基本的预防措施并了解风险，食用生鸡蛋是安全的。对于任何鸡蛋，蛋壳外部始终都有可能存在沙门氏菌细菌。这与放养与笼养，商业蛋农场与后院鸡无关，这是所有家禽产品中都存在的风险。The most important thing to know is that raw eggs should be consumed immediately after preparing them. When an egg is cracked, there is a risk that any Salmonella bacteria on the shell can touch the egg white and end up in the bowl. This risk grows when a piece of broken egg shell falls into the raw egg or eggs are separated by passing the yolk back and forth between two shell halves.
最重要的是要知道生鸡蛋在准备后应立即食用。当鸡蛋破裂时，蛋壳上的沙门氏菌可能会接触到蛋清并最终进入碗中。当一块破损的蛋壳掉入生鸡蛋中，或者通过使蛋黄在两个半壳之间来回分离而使鸡蛋分离时，这种风险会增大。Bacteria such as Salmonella need time to grow (replicate) so how quickly you eat the food and whether it’s refrigerated before and after really matters. Very small numbers of bacteria in raw eggs are unlikely to cause food poisoning because human stomach acid will overpower it. However, if a raw egg dish sits on the bench for several hours, the bacterial load will increase and so will the risk of serious food poisoning.
沙门氏菌等细菌需要时间才能生长（复制），因此您食用食物的速度有多快，以及食物冷藏前后是否真的很重要。生鸡蛋中极少量的细菌不太可能引起食物中毒，因为人的胃酸会将其抵消。但是，如果含有生鸡蛋的食物放置数小时，细菌数量会增加，严重食物中毒的风险也会增加。So, cracking an egg into a cup and drinking it is low risk but cracking an egg into a cup, dropping some shell in it, picking the shell out with your fingers and drinking it after two hours on the bench is high risk.
因此，将鸡蛋打碎入杯中并饮用是低风险，但将鸡蛋打碎入杯中，将蛋壳掉入其中，然后用手指将蛋壳取出并放置两个小时后再饮用是高风险的。
