Raw vs. Cooked Eggs: What’s Better?
While some people consume raw eggs (such as in smoothies), it’s important to consider the trade-offs. Raw eggs retain slightly more of certain nutrients, but they carry a small risk of foodborne illness—especially from salmonella.
Cooking eggs dramatically lowers that risk while preserving most of their nutritional value. If you do choose to eat raw eggs, opt for pasteurized ones from reliable sources. These have been gently heated to eliminate harmful bacteria without cooking the egg.
