Raw eggs became trendy among fitness enthusiasts, but the risks outweigh the benefits for two reasons:
Reduced nutrient absorption:
Raw egg contains avidin, a protein that binds to biotin (vitamin B7), limiting its absorption. Raw egg protein is also poorly digested—your body absorbs about half of it. Cooking improves absorption to about 90%.
Potential salmonella contamination:
A raw egg can contain salmonella without showing any noticeable change in smell or texture. The infection can cause vomiting, diarrhea, and dehydration, particularly dangerous for children, pregnant women, and older adults. Cooking is the only way to eliminate this risk.
Why Egg Yolks Differ in Color
Yolk color isn’t a reliable indicator of quality or whether the egg is “homemade.” It usually reflects the hen’s diet:
- Diets rich in greens, corn, or carotenoids → deeper orange yolks
- Standard feed → lighter yellow yolks
Both are nutritious.
Practical Tips for Easier Cooking
To peel boiled eggs more easily:
Place them in very cold or ice water immediately after cooking, then crack the bottom end where the air pocket sits.