GOOD NEWS
NOW YOU'RE COOKIN' First milk, now this. A small New Hampshire company is introducing eggs that are pasteurized in the shell. Under a patented process first hatched 10 years ago, the eggs are passed through a series of warm-water baths that kill stomach-sickening salmonella without cooking the eggs or changing their flavor. The final product is even USDA certified. When can you start eating those runny soft-boileds again? The safer eggs, sold under the brand name Davidson's, should be available on the East Coast in time for Easter and rolled out nationwide by year's end. Added cost: about 35[cents]...
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