Can You Safely Eat Raw Eggs?
Proponents of eating raw eggs point out that cooking changes the nature of animal proteins. Leaving eggs uncooked leaves the proteins and enzymes intact, allowing you to ingest more usable nutrients.
Proponents of eating raw eggs point out that cooking changes the nature of animal proteins. Leaving eggs uncooked leaves the proteins and enzymes intact, allowing you to ingest more usable nutrients. There is a lack of authoritative scientific proof to support this claim, but evidence that raw eggs are inherently bad for you is also sparse. Aside from the dangers of salmonella in unpasteurized eggs, eating raw eggs can be a relatively worry-free endeavor.
Taste and Texture
One factor that may physically prevent you from eating raw eggs is your own tolerance to their taste and texture. Some people can eat nearly anything, while others have sensitive taste buds. If you are more sensitive to tastes and textures, you may find it difficult to swallow a raw egg without gagging. You may even vomit if you are particularly sensitive. If this happens to you, you can try masking the egg's offending properties by mixing it with other foods.
Masking the Taste
If the taste or texture of a raw egg leaves you feeling sick, you can mix it with a variety of stronger, more sweetly-flavored foods. Try mixing your raw egg with fresh fruits, yogurt or juice and liquefying them in a blender to create a smoothie. The resulting flavor of your drink will make your raw egg more palatable, which will save you the embarrassment of being sick. In addition to smoothies, many other foods include raw eggs to achieve certain textures and flavors, or to add to their nutritional value.
Common Foods Containing Raw Eggs
Homemade recipes for many foods contain raw eggs. These include mayonnaise, Caesar dressings, ice creams, custards, eggnog, cookie dough and Hollandaise sauces. When you find these sauces and condiments in restaurants or grocery stores, they must contain pasteurized eggs to avoid the risk of salmonella. Foods made with raw eggs and later cooked, such as cookie dough, do not pose the risk of salmonella infection after cooking.
Salmonella
Eggs may have salmonella bacteria, which is why producers generally warn consumers away from eating raw or partially cooked eggs. Cooking normally kills this bacteria. The American Pregnancy Association advises you to be especially mindful of potential salmonella exposure during pregnancy, as the infection can affect the development of the fetus. If you must consume foods made with raw eggs, the Mayo Clinic web page on salmonella urges you to eat only foods with pasteurized raw eggs.