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Key Takeaways
- You should not eat raw eggs, especially if they are unpasteurized.
- Eating raw eggs increases the risk of developing foodborne illnesses.
- Practice good food safety habits—such as refrigerating and thoroughly cooking eggs—to reduce the risk of food poisoning.
Raw eggs may appear in recipes such as homemade Caesar dressing, mayo, eggnog, or cookie dough, but they’re generally not safe to eat. Unpasteurized raw eggs can contain harmful bacteria that cause food poisoning. Choosing pasteurized eggs, cooking eggs thoroughly, and following safe storage practices can help lower your risk of foodborne illness.
Can You Eat Raw Eggs?
No, you should not eat raw eggs.
It is recommended to avoid eating raw eggs, especially those that are not pasteurized. Eating raw eggs increases the risk of contracting Salmonella, a harmful bacterium that causes food poisoning.
Eggs can contract Salmonella inside the hen’s reproductive system before the shell forms or after the hen lays the egg when it passes through the same canal where feces are. Salmonella can also enter the egg through the shell after the eggs are laid.
What Happens When You Eat Raw Eggs?
Eating raw eggs increases the risk of contracting foodborne illness. Raw eggs may contain the bacterium Salmonella, which causes the second most common foodborne illness in the United States, with about 20% of cases linked to poultry and poultry products like eggs.
Salmonella causes the following symptoms within 12 to 72 hours after infection:
- Diarrhea
- Fever
- Abdominal Cramps
- Vomiting
Symptoms may last 4 to 7 days and often don’t require specific treatment. However, for some individuals, symptoms may be more severe and require medical attention.
Can You Eat Raw Pasteurized Eggs?
Eating pasteurized raw eggs may be safer, but it is still recommended to minimize consumption to reduce potential exposure to harmful bacteria. Pasteurization is a heating process that kills harmful bacteria, such as Salmonella. Pasteurization does not cook the egg or affect the nutritional quality.
Pasteurization is optional for in-shell eggs. However, you can find pasteurized shell-in eggs at the grocery store. Pasteurized eggs may be an option for any recipe that requires raw or undercooked eggs.
Unlike shell-in eggs, all commercial egg products, such as liquid, frozen, or dried eggs, must be pasteurized.
Raw Egg Nutrition
One large raw egg has the following nutrition:
- Calories: 71.5
- Protein: 6.5 grams (g)
- Fat: 5 g (saturated:1.5 g)
- Carbohydrates: <1 g
- Fiber: 0 g
Who Should Be Careful with Raw Eggs?
Certain individuals have a greater risk of severe illness from eating raw eggs:
- Children younger than 5
- Older adults over 65 years
- People who are pregnant
- People with weakened immune systems.
How to Use Eggs Safely
- Cook eggs until the yolks and whites are firm.
- Cook egg dishes to a safe internal temperature of 160 degrees F.
- Choose pasteurized eggs for recipes that call for raw or undercooked eggs.
- Use yogurt in place of raw eggs in dressing recipes.
- Keep eggs refrigerated.
- Don’t eat cracked or dirty eggs.
- Do not wash eggs at home, as this can spread bacteria and increase the risk of foodborne illnesses.
Read the original article on Verywell Health
