Is It Safe To Eat Raw Eggs
Last updated: March 31, 2026
Quick Answer: Raw eggs carry a small Salmonella risk — about 1 in 20,000 eggs in the US. Low risk for healthy adults, but avoid if pregnant, elderly, young children, or immunocompromised. Use pasteurized eggs for zero risk.
Key Facts
- 1 in 20,000 US eggs contains Salmonella
- Pasteurized eggs are safe raw — pasteurization kills bacteria
- Symptoms appear 6-72 hours after exposure
- Caesar dressing, tiramisu, and cookie dough contain raw eggs
- In Japan, raw eggs are eaten daily due to stricter farming standards
Who Should Avoid Raw Eggs
- Pregnant women
- Children under 5
- Adults over 65
- Immunocompromised individuals
How to Eat Raw Eggs Safely
Use pasteurized eggs — heated to kill Salmonella without cooking. Check for shell cracks. Refrigerate at 40°F or below.
Around the World
In Japan, raw eggs over rice is a daily breakfast. Japanese farms have strict Salmonella testing. Many European countries vaccinate hens, reducing risk significantly.
Sources
- Wikipedia — Salmonella CC-BY-SA-4.0
- FDA — Egg Safety public_domain