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Sorry to break the news, y'all, but raw eggs are inherently unsafe. Just like the chicken they came from (or after? You be the judge), eggs are especially susceptible to harmful germs and bacteria.
If your recipe, such as this hollandaise sauce, calls for raw egg, make sure you’re using pasteurized eggs to reduce the risk of food poisoning. Refrigerate eggs and any egg-containing foods ...
Eggs have gotten a bad rap in the nutrition space over time for being potential contributors to high cholesterol levels. The Food and Drug Administration (FDA), however, recently classified eggs ...
Avidin is an antinutrient found in active form in raw egg whites. It binds very tightly to biotin (vitamin B 7) [14] and can cause deficiency of B 7 in animals [15] and, in extreme cases, in humans. [16] A widespread form of antinutrients, the flavonoids, are a group of polyphenolic compounds that include tannins. [17]
The risk of infection from raw or undercooked eggs is dependent in part upon the sanitary conditions under which the hens are kept. Health experts advise people to refrigerate washed eggs, use them within two weeks, cook them thoroughly, and never consume raw eggs. [61]
Because of the presence of raw egg and raw flour, the consumption of uncooked cookie dough increases the possibility of contracting foodborne illness.The U.S. Food and Drug Administration (FDA) strongly discourages the consumption of all food products containing raw eggs or raw flour because of the threat from disease-causing bacteria such as Salmonella and E. coli.
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As of July 2008, the U.S. Food and Drug Administration suspects that the contaminated food product is a common ingredient in fresh salsa, such as raw tomato, fresh jalapeño pepper, fresh serrano pepper, and fresh cilantro. It is the largest reported salmonellosis outbreak in the United States since 1985.