Are raw eggs safe: myths about harm and benefit

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Chicken eggs are a good and nutritious idea for breakfast, which will provide the body with nutrients.

They are a source of protein, vitamins and cholesterol. Therefore, it is important to know not only how to cook eggs correctly, how many can be used, but also how to store them.

Should you wash eggs, how dangerous are raw foods and what are the nutritional properties of eggs – UP. Life tells in the material.

Eggs: benefits and nutrients

Eggs are a source of:

• cholesterol;
• squirrel;
• choline;
• biotin (vitamin B7);
• vitamin A;
• antioxidants lutein and zeaxanthin.

Although eggs are high in cholesterol, they do not raise cholesterol levels in the body as high as other foods high in trans fat and saturated fat.

At the same time, you need to be careful with products that people usually eat with eggs: bacon, sausage and ham – they increase the risk of cardiovascular diseases more than eggs themselves.

In addition, the way eggs and other foods are cooked (especially if they are fried in oil or butter) plays a greater role in increasing the risk of cardiovascular problems.

Experts recommend consuming as little cholesterol as possible, trying not to exceed 300 milligrams per day. One large egg contains about 186 mg of cholesterol – all of it is in the yolk. If your diet is low in cholesterol, you can eat one egg a day, or up to seven eggs a week without harming your health.

If you like eggs but don’t want to eat cholesterol, just eat egg whites.

A medium-sized egg contains about 6-7 grams of protein. It is found both in the protein and in the yolk.

• Egg yolk – the place where almost all nutrients of the egg are located.

It also contains about half of the protein found in an egg. There are about 6.3 grams of protein in a large egg, 2.7 of which are in the yolk.

• Egg white approximately 88% consists of water.

It contains 150 different types of proteins. There are 3.6 grams of protein in 33 grams of raw egg white.

A medium-sized egg contains about 6-7 grams of protein. It is found both in the protein and in the yolk. Photo: nblxer/Depositphotos

Read also: 7 reasons why you should eat eggs for breakfast

How to safely consume and store eggs

When preparing eggs, you need to remember the importance of their safe storage and consumption.

Salmonella is a bacterium that causes food poisoning. Handling, storage and cooking of eggs are important to prevent outbreaks of salmonellosis caused by contaminated eggs.

Salmonella can be found on eggshells. This happens when infected birds lay eggs or when the eggs come into contact with bird droppings after they have been laid.

Bacteria can get inside a raw egg. This occurs during the formation of the egg inside the chicken before the egg forms its shell. Today, far fewer laying hens have this problem, so the eggs have become safer. But some eggs are still contaminated with salmonella.

Storing eggs below 4°C stops the growth of salmonella, and cooking eggs at a temperature of at least 71°C kills any bacteria present.

Salmonella can enter through the shell, which has tiny open pores. Therefore, it is worth observing the following rules for storing and using eggs:

• Pay attention to the expiration date on eggs, they usually keep for four to six weeks after this date.
• Avoid packaging with cracked eggs, which can increase the risk of bacterial contamination. Throw away a cracked egg if you find it after purchase.
• Store eggs in the refrigerator. Avoid storing in a side door where the temperature changes.
• Cook eggs until the whites and yolks are set to prevent foodborne illness. If using recipes with raw or undercooked eggs, use pasteurized eggs, which are heat-treated to kill bacteria.
• Do not allow cooked eggs or egg dishes to sit at room temperature for more than two hours.
• Wash your hands and all surfaces that have come in contact with raw eggs.

Avoid packaging with cracked eggs, which can increase the risk of bacterial contamination. Photo: makidotvn/Depositphotos

Read also: “All life on an A4 sheet of paper”: why Ukraine should switch to cage-free eggs

The benefits and harm of eggs: myths and facts

Myth: The dirt on the eggshell is organic and indicates the naturalness of the eggs, so dirty eggs are healthier.

Fact: Dirt may be of organic origin, but it is definitely not beneficial. Dust, chicken droppings and feathers sometimes contain harmful bacteria, including salmonella. It is recommended to throw away dirty eggs.

Myth: Eggs should be washed before storage to remove dirt.

Fact: In addition to removing bacteria, washing an egg can damage its natural protective cuticle. This makes it easier for bacteria to penetrate through the shell and contaminate the egg.

The presence of bacteria inside the egg leads to its “spoilage”, or rotting.

It is forbidden to wash, treat with detergents or otherwise clean eggs that are placed in the refrigerator for long-term storage.

Myth: Eggs stored at room temperature make better baked goods.

Fact: Refrigeration of eggs not only keeps them fresh, but also minimizes the risk of salmonella. If desired, remove the eggs from the refrigerator several hours before cooking.

Refrigeration of eggs not only keeps them fresh, but also minimizes the risk of salmonella. If desired, remove the eggs from the refrigerator several hours before cooking. Photo: VitalikRadko/Depositphotos

Myth: Spoiled eggs always smell bad.

Fact: As the egg ages, the air cells inside become larger. In order to determine whether an egg is spoiled, the egg is sometimes immersed in water. If it floats, then most likely the egg has begun to spoil.

If you tested the egg by putting it in water, it’s still a good idea to break the egg into a separate container first to see if it’s spoiled. You should pay attention to signs of discoloration or a sour smell. A fresh egg has no smell, but a spoiling egg smells like sulfur. If you smell it, most likely the egg is already spoiled.

However, even eggs that smell and taste good can contain salmonella in the shell. In addition, bacteria on the shell can get into the food if the egg was overstuffed, for example. Therefore, it is worth throwing away cracked or dirty eggs. Keep hands, utensils and surfaces clean and dry. If the egg smells bad, do not use it in any case.

Myth: A raw egg can be given to the patient to obtain additional protein and minerals.

Fact: Never give raw eggs to seriously ill people. Salmonella poisoning is more dangerous for the seriously ill, children under 2 years old, pregnant women and people over 65 years old. Cook the eggs until the white is completely firm and the yolk begins to thicken.

Myth: Raw eggs are just as dangerous as boiled ones.

Fact: Uncooked foods that contain raw egg, such as hollandaise sauce, egg mayonnaise, custard, etc., pose a higher risk of food poisoning than thoroughly cooked foods. Cooking kills most germs, such as salmonella. Never give raw egg to children under 2 years old, pregnant women, seriously ill people and people over 65 years old.

Myth: Raw eggs contain more protein.

Fact: Eating raw eggs is a riskier way to consume eggs. There is no evidence that cooking reduces protein content. Therefore, it is safer to cook dishes with eggs until they are fully cooked.

It is safer to cook dishes with eggs until they are fully cooked. Photo: IgorVetushko/Depositphotos

Read also: Labeling of eggs: what is written on them and why this information is not enough

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