Raw eggs have become increasingly popular among fitness enthusiasts, bodybuilders, and people following high-protein diets.
From homemade protein shakes to classic recipes like Caesar dressing, mayonnaise, and certain desserts, raw eggs are consumed in various forms. However, health experts warn that eating raw or undercooked eggs can expose you to Salmonella, a potentially serious bacterial infection that can cause severe food poisoning.
While most healthy people recover within a few days, Salmonella infection can lead to serious complications in young children, older adults, pregnant women, and individuals with weakened immune systems.
Why Can Raw Eggs Be Risky?
Eggs may become contaminated with Salmonella bacteria either before the shell forms or through contamination of the shell after laying. Although not every egg contains Salmonella, it is impossible to determine whether an egg is contaminated simply by looking at it. Consuming eggs that are raw or only partially cooked increases the risk because the bacteria are not destroyed.
What Is Salmonella?
Salmonella is a group of bacteria that commonly causes foodborne illness. People usually become infected after eating contaminated:
Eggs
Poultry
Meat
Unpasteurised dairy products
Fresh produce contaminated during handling
Most infections develop within 6 to 72 hours after consuming contaminated food.
Symptoms Of Salmonella Infection
Common symptoms include:
Diarrhoea
Fever
Stomach cramps
Nausea
Vomiting
Headache
Chills
Most people recover within four to seven days with rest and adequate hydration. However, severe dehydration or bloodstream infection may require hospitalisation.
Who Is At Higher Risk?
Some people are more likely to develop severe illness from Salmonella, including:
Children under five years
Adults over 65 years
Pregnant women
People with diabetes
Cancer patients
Organ transplant recipients
Individuals with weakened immune systems
For these groups, avoiding raw eggs altogether is generally recommended.
Does Eating Raw Eggs Provide More Protein?
One common myth is that raw eggs are healthier or contain more protein than cooked eggs. In reality, cooking eggs does not significantly reduce their protein content. In fact, studies have shown that the body absorbs protein from cooked eggs more efficiently than from raw eggs. Cooking also destroys harmful bacteria, making eggs both safer and easier to digest.
How To Reduce The Risk
If you consume eggs regularly, experts recommend:
Cook eggs until both the white and yolk are firm.
Refrigerate eggs promptly after purchase.
Avoid cracked or dirty eggs.
Wash hands and utensils after handling raw eggs.
Use pasteurised eggs when preparing recipes that require raw eggs.
Pasteurised eggs undergo a heat treatment that kills harmful bacteria while keeping the egg uncooked.
Can You Still Eat Foods Made With Raw Eggs?
Foods such as homemade:
Mayonnaise
Mousse
Tiramisu
Hollandaise sauce
Caesar dressing
may contain raw eggs. Whenever possible, prepare these dishes using pasteurised eggs, especially if serving children, pregnant women, older adults, or immunocompromised individuals.
What Should You Do If You Develop Symptoms?
Seek medical attention if you experience:
Persistent high fever
Bloody diarrhoea
Severe dehydration
Symptoms lasting more than three days
Confusion or dizziness
Difficulty keeping fluids down
These may indicate a more serious infection requiring medical treatment. Although many people consume raw eggs without becoming ill, the risk of Salmonella infection remains real. Cooking eggs thoroughly is one of the simplest and most effective ways to eliminate harmful bacteria while preserving their excellent nutritional value. If a recipe requires raw eggs, choosing pasteurised eggs offers a much safer alternative.
