Opinion
Unhygienic egg hoppers

Egg hoppers are a common feature in our menus today. I have watched this procedure of making egg hoppers so often which prompts me to write this letter.

About 96percent of those baking egg hoppers use unclean and unhygienic eggs as they are not washed clean and dried before using. The bigger hotels and better restaurants are the 4percent which use clean eggs. In nature, the hens excreta dried and in many hues, clings on to the shell. In the process of cracking the egg over the hopper pan the dried excreta falls on to the hopper along with the yellow of the egg, etc. The common man does not know what diseases are caused by this.

As there are thousands of places baking egg hoppers daily like this, the health authorities would do well to look into this soon.
Arthur Morawaka
Ratmalana


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