Your parents undoubtedly advised you not to eat cookie dough or brownie batter directly from the bowl when you were a kid. What’s the reason? Both have uncooked eggs.
Your parents were correct in many ways. Unpasteurized raw eggs are unsafe to consume. That implies they might be contaminated with hazardous microorganisms.
Even if eggs are labelled as pasteurised, which means they’ve been cooked just enough to kill germs, you shouldn’t break one open and start eating.
“I would never advocate eating raw eggs,” says registered dietician Beth Czerwony, RD.
Is it possible to develop salmonella by eating raw eggs?
Although it is uncommon, eating raw eggs might result in salmonella food illness. Fortunately, you may lower your risk of salmonella by following correct food preparation methods or completely avoiding raw eggs. Raw eggs should be avoided by those 65 and older, as well as those who have disorders that cause weakened immune systems (such as cancer, HIV, or AIDS) or inflammatory bowel diseases (such as ulcerative colitis or Crohn’s disease).
“It’s not very frequent – one in every 20,000 eggs has salmonella,” Czerwony explains. “However, you don’t want to be the one who eats that one egg.”
Salmonella infection has unpleasant side effects, she notes. “You may get diarrhoea and cramping.” You may begin to vomit. You may get dehydrated as a result of this. You might have some serious health problems.”
Salmonella outbreaks may occur from a variety of dietary sources, including unwashed fruit, raw meat, and even packed foods, in addition to raw eggs.
Is there any advantage to eating raw eggs?
Eggs are an excellent source of protein. Egg whites are high in protein and low in fat. Meanwhile, egg yolks are nutrient-dense, including healthy fats as well as vitamins A, D, and E. Yolks also contain choline, which is beneficial to the eyes.
“If you’re going to eat a whole raw egg, it’s because of the advantages of the yolk itself,” Czerwony says. “But you don’t want to put yourself in the situation of eating one with salmonella, particularly since boiling the eggs provides the same health advantages.”
In other words, just because you purchase pasteurised raw eggs doesn’t mean you can eat them uncooked. Consider eating raw eggs to be an example of something that, although possible, should be avoided.
“There is no nutritional advantage to eating a raw egg over a cooked egg,” adds Czerwony. “There is no nutritional loss from cooking it. If you’re concerned about salmonella, it will be destroyed throughout the cooking procedure.”
What happens when you consume uncooked eggs?
Eating a raw egg is a safe — though somewhat uncomfortable — experience as long as it does not contain salmonella.
“Because it’s slimy, it could make you feel horrible,” Czerwony explains. “However, uncooked eggs are essentially simply protein. That’s why people eat raw eggs – to get that additional protein without having to drink smoothies.”
If you want to increase your protein consumption, there are better choices. “A raw egg isn’t inherently healthier for you than a protein drink,” Czerwony explains. “You could consume a variety of different protein-rich meals instead.” “I don’t believe raw eggs are always the best or only choice.”
7 foods containing raw eggs
You may be shocked to learn what foods include raw eggs. These, depending on the recipe, include:
- Certain types of icing
- Mayonnaise was created from scratch.
- Dressing for Caesar salad.
- Meringue.
- Eggnog.
- Cookie dough is uncooked.
- Cake and brownie batter in its raw state.
If you must use raw eggs in a dish, use pasteurised varieties to be on the safe side. “If they’re in the shell or in cartons and pasteurised, the USDA says raw eggs are safe,” Czerwony adds, noting that packaging will indicate when eggs have been pasteurised. “There will be certain recipes that need the usage of raw eggs.” So you like pasteurised eggs.”
Fortunately, if you’re handling raw eggs while cooking, you may take care to avoid salmonella. First and foremost, keep them refrigerated at all times. When cooking with raw eggs, keep cross-contamination in mind.
“Keep your workstation tidy,” Czerwony suggests. “I usually suggest keeping a sink full of hot, soapy water nearby so you can clean as you go.” Hands should be washed often, particularly after handling raw eggs. Replace the cutting boards as well.”
Keeping things clean may help avoid the spread or development of hazardous microorganisms. “You don’t want to simply leave eggs on the counter because they might shatter and become mixed up with something else,” Czerwony warns. “You must constantly be aware of what you are doing.” It just takes one time to get ill before you will never eat that meal again. “