I understand the food safety charts, but eggs until the yolk is firm.
I have grits & runny eggs almost every morning, been doing that most of my life.
I know I'm taking a chance according to the food charts, but I'm not giving up my runny eggs over my grits!
Al
Too each his own. Mom was a well done lady, dad ate steak with a barely red interior, IT of 115. All commercially processed meat is bled out so those Red Juices coming from rare meat is Not Blood with Hemoglobin, it's Myoglobin, a protein that holds oxygen in cells, dissolved in water. When we met my wife wanted well done as that was the way her mom cooked all meat. After a few great meals eating " juicy " meat, Bev got used to med/rare and demands it now. She is even eating Pink Pork...JJ