Eggs have been around for centuries and are known as a great protein source. They’re widely consumed around the world and can be included at any meal, even eaten as a snack. But you shouldn’t eat raw eggs because of the possibility of ingesting salmonella.
Salmonella is a bacteria that makes you sick and can live inside or outside of a perfectly normal looking egg. Poultry infected with salmonella can contaminate an egg even before the shell develops.
Raw eggs do have more nutrients when compared to cooked eggs because cooking will destroy some of the vitamins and minerals. But not that much more. For example a raw egg has .085 micrograms of vitamin B6 compared with .072 micrograms in a cooked egg.
However cooked eggs rule when it comes to protein. 91% of the protein in a cooked egg will be digested compared with only 50% in a raw egg.
Question: What are your prescriptions?
Partha’s RX:
1. It’s recommended to cook eggs until both the white and the yolk are firm. Refrigerate any
leftovers right away.
2. If you love raw eggs, please buy pasteurized eggs. They’ve been heat-treated to kill bacteria.
3. Free-range eggs may not be safer than caged hens when it comes to Salmonella because
caged environments are easier to clean.
4. Store eggs in the refrigerator and if an egg is cracked, please throw it out.
Question: What is the chance of someone getting Salmonella poisoning from eggs?
The CDC estimates roughly a million cases of food poisoning every year from salmonella. And between 1985 and 2002, 53 percent were due to contaminated eggs. To get rid of that risk, all you have to do is cook your eggs.
