同样是鸡蛋，为什么“可生食”价格更高？

Core Insights - The price disparity between regular eggs and high-end "raw-eating" or "sterile" eggs is attributed to stringent production processes ensuring safety from Salmonella, rather than mere marketing hype [1][2] - "Sterile eggs" can mislead consumers into thinking they are completely free of bacteria, while in reality, they may still contain other microorganisms [1][2] - The market for "raw-eating" eggs is dominated by brands like Huang Tian E, which has maintained the highest quality sales for four consecutive years through comprehensive management systems [2][3] Industry Overview - The core standard for "raw-eating" eggs is that both the interior and exterior must be free of Salmonella, a major health risk associated with eggs [2] - The production process involves multiple rounds of testing and purification, with strict controls on temperature, air quality, and feed to prevent contamination [2] - The lack of national standards for low-priced egg products has led to a regulatory vacuum, resulting in counterfeit products flooding the market [2] Consumer Guidance - Consumers are advised to check labels and choose well-known brands to avoid low-price traps, as many online products do not meet safety standards [2] - Experts recommend cooking methods that preserve nutrients while ensuring safety, such as the "golden 8 minutes" boiling technique [3] - The nutritional value of eggs is highlighted, with egg yolks being a rich source of protein and essential nutrients, countering the misconception that they are merely high in cholesterol [2][3]