I'm doing some research and have a question.
If someone hard boil eggs in a pan that may contain traces of gluten, e.g., boiled pasta previously, could that cross contamination be absorbed into the inside of the shell to the egg? I would certainly expect cross contamination to be possible on the shell, but I'm wondering if anyone knows whether the egg shell is porous enough to allow the gluten into the uncracked egg itself?
kwyleeMember Since 01 Jun 2010
Offline Last Active Aug 02 2013 04:24 AM