Everything You Need To Know Before Eating Raw Or Undercooked Eggs

First and foremost, you may be wondering how eating raw or undercooked eggs is even a thing. Well, aside from the obvious (drinking a raw egg), there are certain recipes, like Caesar salad dressing, eggnog and homemade ice cream, that call for it. That raises different questions about the act of eating raw eggs as well as potential harm. Read along for answers, backed by science, to some of these questions.

EATING RAW EGGS

The United States Department of Agriculture (USDA) warns that raw eggs may contain harmful bacteria and so, they shouldn't be eaten without any form of cooking.

Despite this, however, eating raw eggs is fast becoming a trend, contributing to the recent surge in foodborne parasitic infections.

ARE RAW EGGS ANY MORE NUTRITIOUS THAN COOKED ONES?

Well, experts say no. Eating foods, whole and raw is thought to be the healthy option when it comes to most foods, but that isn't the case when it comes to eggs. According to experts, raw eggs have all the same benefits as cooked eggs keeping in mind that the nutritional benefits of eggs differ slightly depending on how people prepare them.

The following table from the USDA outlines the nutritional values of 1 large whole, raw egg.

Fresh, raw egg (50g)

Calories 72

Protein 6.28 g

Saturated fat 1.563 g

Monounsaturated fat 1.829 g

Polyunsaturated fat 0.956 g

Cholesterol 186 mg

Calcium 28 mg

Phosphorus 99 mg

Potassium 69 mg

Sodium 71 mg

Choline 146.9 mg

Folate 24 mcg

Vitamin A 270 IU

Vitamin D 41 IU

Eggs also contain high amounts of fatty acids, which also help the body’s metabolism.

On the downside, however, protein absorption is lower from raw eggs, and the uptake of biotin may be prevented. Coupled with the risk of suffering food poisoning as discussed below, eating a raw egg is definitely less preferable to eating a cooked one.

RISKS LINKED TO EATING RAW EGGS

Eating raw eggs isn't safe. As mentioned above, public health officials don't recommend the consumption of raw, unpasteurized eggs, as they may contain bacteria that cause illness. The most important risk is the raw eggs containing the salmonella bacteria which can be very dangerous to human health.

The FDA reports that you are likely to notice the symptoms of a Salmonella infection within 12 to 72 hours of consuming contaminated food. Some of the symptoms include:

• diarrhea
• fever
• abdominal cramps
• vomiting

THE ORIGINS OF HOW AN EGG GETS CONTAMINATED BY SALMONELLA

Salmonella typhimurium and Salmonella enteritidis are commonly found in the reproductive organs of hens, which explains how they are transfered into eggs. However, experts say that there are a few more factors that may contribute to this contamination. Some of them are:

• Overall hygiene and cleanliness
• The number of chickens in a flock
• The age of the flock
• The stress levels of the birds
• The diet of the birds
• The birds' vaccinations

MANY PEOPLE ARE UNAWARE OF THE LINK BETWEEN SALMONELLA AND POULTRY

People are fast taking to the trend of enjoying a runny yolk more so that they now even prefer it undercooked or totally raw. It is no surprise that the FDA estimates about 79,000 people develop foodborne illnesses, and 30 people die each year due to eating eggs contaminated with Salmonella.

Despite such fatality rates, there isn't enough education or publicity about the possible dangers of eating raw or undercooked eggs. A USDA research conducted to find how chicken owners manage their flocks reports that less than 50% of the chicken owners in Miami and Los Angeles and only 63.5% of chicken owners in Denver who answered the questionnaire were aware of the link between Salmonella infection and poultry.

While in Australia, a study reported that although a greater percentage of people don't eat raw eggs, just as many, about 86% of participants, admitted to tasting raw batter in one way or another.  Similarly, the researchers concluded that many people don't know that consuming raw eggs can cause illness!

This indicates the need for widespread education on proper food safety and handling in the home.

WHO IS AT RISK OF A SALMONELLA INFECTION?

The FDA says that the following propel are at higher risk of developing sickness from Salmonella infection:

• infants,
• children,
• older adults,
• and pregnant women
• people with a compromised immune system

PASTEURIZED EGGS ARE THE BEST WAY TO ENJOY EGGS RAW

The USDA does not recommend that people eat raw, unpasteurized eggs, but states that people can eat in-shell pasteurized eggs without cooking them.

Pasteurization significantly reduces Salmonella contamination but doesn't have any effect on the nutritional value or flavor of the egg.

Public health experts also recommend using pasteurized eggs or egg products when preparing foods that require raw eggs, like hollandaise sauce, and smoothies.

HOW TO PREVENT CONTAMINATION

The major ways to control Salmonella are by pasteurization and irradiation.

Pasteurization: this simply means heating the eggs with hot water or hot air for a very specific period of time. For instance, egg yolks need heating at a minimum temperature of 60°C for 6.2 minutes.

Irradiation: this involves exposing the eggs to a dose of radiation. This method may affect the quality of the egg.

TIPS ON HOW TO HANDLE AND COOK EGGS TO LIMIT CONTAMINATION

• Buy refrigerated eggs
• Store eggs in the fridge at or below 40°F.
• Discard eggs that have a cracked or dirty eggshell.
• Clean all utensils and kitchen counters with hot, soapy water before and after handling raw eggs
• .Always make sure the whites are thoroughly cooked and the yolks are firm.
• For baked dishes, make sure the internal temperature is at least 160°F before eating.
• When making homemade ice cream and eggnog, gently heat the egg-milk mixture to 160°F.

BOTTOM LINE

Eggs are a nutritious, protein-rich food, and there can understandably be recipes that require raw eggs. In such cases, however, health officials advise using pasteurized eggs. If otherwise, a person has increased chances of suffering Salmonella contamination.