Source: Adam Smith Institute
by Madsen Pirie
“The Club refused to serve my friend liver cooked pink, even though that is what most chefs recommend. There are quite a few examples where official food-safety regulations or government advice have conflicted with culinary preference or tradition. For decades, UK government advice (after the 1988 salmonella scare) was to fully cook eggs until both white and yolk were solid. This meant no soft-boiled eggs, hollandaise, mayonnaise made with raw yolks, etc. No dipping bread soldiers into runny egg yolks. Only after the introduction of the British Lion mark scheme in the 1990s, and updated guidance in 2017, did the FSA relax the advice for most people. … Officialdom wastes a great deal of paper and huge sums of official salaries to prevent us having our food the way we like it. I know the risks, and I don’t need prodnoses to insist on spoiling it for me.” (10/23/25)
https://www.adamsmith.org/blog/nanny-controls-the-cooking-madsen