Why Can’t You Eat Raw Eggs [12 Reasons]

Have you ever wondered why it’s not safe to eat raw eggs?

Despite being a popular ingredient in some foods and drinks, consuming raw eggs can actually be harmful to your health.

In this blog post, we’ll explore the reasons why eating raw eggs can be dangerous and what you can do to protect yourself.

So, if you’re someone who loves to eat or cook with eggs, keep reading to learn more!

Why Can’t You Eat Raw Eggs

You can’t eat raw eggs because raw eggs can contain harmful bacteria, such as Salmonella, which can cause food poisoning.

Even pasteurized eggs, which have been heated to kill bacteria, are not recommended to be eaten raw.

While raw eggs are rich in protein and other nutrients, there are potential health risks associated with consuming them, according to FDA.

Therefore, it is generally not safe to eat raw eggs, and it is recommended to cook them thoroughly before consumption.

Potential Reasons Why You Can’t Eat Raw Eggs

The following are some common reasons why you shouldn’t eat raw eggs:

1. Risk of disease transmission

Raw eggs can contain germs like E. coli, which can cause serious sickness in humans.

Heating eggs can help eliminate bacteria and lower the risk of disease transmission.

To limit the danger of sickness, it is critical to handle raw eggs with care and thoroughly cook them.

2. Salmonella contamination

Salmonella germs, which can cause food poisoning, are commonly found in raw eggs.

Keep in mind that Salmonella poisoning symptoms include fever, diarrhea, stomach pain, and vomiting.

In severe circumstances, it may necessitate hospitalization.

Salmonella bacteria can be killed by cooking eggs to a safe temperature of 160 °F (71 °C).

3. Increased risk of heart disease

Raw egg yolks are heavy in cholesterol, which might increase your risk of heart disease if taken in large quantities.

Excessive cholesterol levels can cause plaque buildup in the arteries, increasing the risk of heart attack and stroke.

While some research suggests that eating reasonable amounts of eggs may not increase your risk of heart disease, it is still crucial to watch your cholesterol consumption.

4. Risk of Allergic Reactions

Some people are allergic to egg proteins, and eating raw eggs can set them off.

Itching, hives, swelling, and difficulty breathing are all possible symptoms.

Egg allergies are more common in children, and they are usually outgrown by age.

But, for those who are severely allergic to eggs, even a trace amount might produce a life-threatening reaction.

5. Digestive problems

Avidin, a protein found in raw eggs, binds to biotin and hinders its absorption.

This can result in biotin deficiency, which can contribute to digestive issues like nausea, loss of appetite, and abdominal pain.

Biotin is a vital ingredient that aids the body in the conversion of food into energy and aids in the maintenance of healthy hair, skin, and nails.

6. Decreased protein absorption

The heating denatures proteins, making them easier to digest and absorb by the body.

Consuming raw eggs may make it more difficult for your body to absorb the full nutritional advantages of the protein they provide.

Protein is a nutrient that is required for tissue growth and repair in the body.

7. Risk of vitamin deficiencies

Raw eggs include vitamins A, D, and E in a form that the body finds difficult to absorb.

Heating eggs helps to break down these vitamins, making them more easily absorbed by the body.

Vitamin A is required for healthy vision, whereas vitamin D aids with calcium absorption and bone health.

Vitamin E is an antioxidant that helps protect the body from free radical damage.

8. Risk of bacterial infections

Raw eggs can be contaminated with hazardous bacteria other than Salmonella, such as E. coli and Listeria.

These bacteria can cause significant sickness, especially in pregnant women, the elderly, and those with compromised immune systems.

Cooking eggs until they reach an internal temperature of at least 160 °F (71 °C) can help eliminate any bacteria that may be present.

9. Folate deficiency

Raw eggs contain avidin, a substance that can interfere with the body’s capacity to absorb folate.

This might result in a lack of folates, which can cause anemia and other health concerns.

Folate is required for the formation of red blood cells and aids in the development of the neurological system.

10. Risk of food poisoning

Consuming raw eggs increases your chances of contracting food poisoning, which can cause nausea, vomiting, diarrhea, and other symptoms.

This is especially true if the eggs are old or have been carelessly preserved.

Food poisoning symptoms can range from mild to severe and can linger for several days.

11. Risk of biotin deficiency

Avidin, a B vitamin that plays an important role in energy metabolism, can bond with biotin in raw egg whites.

Eating too many raw egg whites over time may result in biotin deficiency.

The danger of biotin insufficiency from raw eggs, on the other hand, is rather minimal, and boiling eggs can assist to denature avidin and make biotin more accessible.

12. Potential Exposure to Antibiotics and Hormones

Antibiotics and hormones from conventionally bred hens may be present in eggs, which can be hazardous to human health.

This risk can be reduced by purchasing eggs from organically reared or free-range chickens.

How to Reduce the Risks of Eating Raw Eggs

Raw eggs can carry potential risks of foodborne illness, but there are steps you can take to reduce the risks of eating them.

Here are some common ways to minimize the risks of eating raw eggs:

1. Use pasteurized eggs: Pasteurized eggs have been treated to kill off any potential bacteria, making them safe to consume raw.
2. Store eggs properly: To prevent bacterial growth, store eggs in the refrigerator at a temperature below 40°F (4°C).
3. Check the egg’s freshness: Only use eggs that are fresh and have intact shells. You can check the freshness of an egg by placing it in a bowl of water – if it floats, it may be old, and best not to consume it.
4. Wash hands and utensils: Before handling raw eggs, always wash your hands and any utensils that will come into contact with the eggs.
5. Avoid cross-contamination: To reduce the risk of cross-contamination, keep raw eggs separate from other foods.
6. Cook eggs thoroughly: Cooking eggs until the yolk and white are firm can eliminate the risk of bacterial infection. Avoid runny egg yolks or whites.
7. Use undercooked eggs immediately: If you’re preparing a recipe that calls for undercooked eggs (such as homemade Caesar salad dressing), consume it immediately and do not store it.
8. Choose fresh and safe sources: If you’re consuming eggs from a raw source (such as in a smoothie), make sure to choose a safe source and use fresh eggs only.
9. Consider egg alternatives: If you’re not comfortable consuming raw eggs, consider using safe egg alternatives in your recipes, such as pasteurized egg whites or commercial egg substitutes.

Comparison of nutritional benefits of cooked and raw eggs

Cooked eggs offer more nutritional value than raw eggs. According to one study, cooked eggs have a 91% availability of egg protein while raw eggs have a 50% availability.

Cooked eggs contain vitamin A, vitamin D, calcium, and iron.

While raw eggs are high in HDL or “good” cholesterol and choline, both of which are vital for heart and brain function.

Raw eggs, on the other hand, may contain hazardous germs such as salmonella, which can cause food poisoning.

To avoid the danger of foodborne illness, it is best to ingest cooked eggs.

Learn more about protein equivalent to eggs.

Frequently Asked Questions

Why can’t you eat raw eggs?

Raw eggs can contain bacteria such as Salmonella, which can cause food poisoning. Eating raw eggs can increase your risk of getting sick.

Can you get sick from eating just one raw egg?

Yes, even just one raw egg can contain enough bacteria to make you sick.

The risk of getting sick increases with the number of raw eggs consumed.

What happens if you eat raw eggs?

If the raw egg is contaminated with harmful bacteria, such as Salmonella, you can become sick with symptoms including stomach cramps, diarrhea, and fever.

Are there any benefits to eating raw eggs?

While some people believe that raw eggs have health benefits, such as being a good source of protein, there is no scientific evidence to support these claims.

In fact, the risk of food poisoning outweighs any potential benefits.

Is it safe to eat any raw eggs?

It is not recommended to eat any raw eggs, including those that are organic or from backyard chickens. The risk of food poisoning is the same for all types of raw eggs.

How can you reduce the risk of food poisoning from eggs?

To reduce the risk of getting sick from eggs, it is recommended to cook eggs thoroughly until the yolk and white are firm.

You should also wash your hands and any surfaces that come into contact with raw eggs, and avoid consuming foods that contain raw eggs or undercooked eggs, such as raw cookie dough.

Conclusion

In conclusion, while raw eggs may seem like a quick and easy source of protein, they can actually pose a serious health risk due to the potential presence of harmful bacteria.

Cooking eggs thoroughly is the best way to ensure their safety and enjoy their nutritional benefits.

So next time you’re tempted to try a raw egg, remember the risks and opt for a cooked version instead. Stay safe and healthy!