can you eat raw egg

It is possible to eat raw eggs, but it carries some risks and considerations. Raw eggs are nutritious and contain high-quality protein, healthy fats, vitamins, and minerals. However, eating raw eggs increases the chance of contracting salmonella, a bacteria that can cause food poisoning. Raw egg whites also contain avidin, a protein that can interfere with biotin (vitamin B7) absorption, but this is unlikely to cause deficiency unless consumed in large amounts daily. The risk of salmonella infection from raw eggs varies by country and how eggs are handled. For example, in Japan, strict hygiene measures significantly reduce the risk, making raw eggs safer to consume. In contrast, in other countries, raw eggs have a higher risk of contamination, and vulnerable populations such as young children, pregnant women, elderly people, and those with weakened immune systems are advised to avoid raw or lightly cooked eggs. Cooking eggs reduces the risk of salmonella and increases protein absorption compared to raw eggs. Therefore, while raw eggs can be part of some dishes and diets, caution is recommended, and pasteurized eggs are safer if consuming raw eggs. Symptoms of salmonella infection include diarrhea, fever, stomach cramps, and vomiting. In summary, raw eggs can be eaten but not without risk, especially regarding salmonella infection and nutrient absorption. Cooking eggs is safer and more effective for nutrient uptake.