why is red meat able to be served medium rare, eggs can be medium (soft boiled), but chicken can’t be medium rare

Question

Why is red meat able to be served medium rare, eggs (which also come from chickens), can be undercooked, but chicken can’t be?

In: Other

Answer 1

There is also the “how does it taste” factor and the answer is “ehh not so good”

You can easily sous vide chicken at 130 degrees to pasteurize it and try this yourself… I dont think you will find the results enjoyable.