Are raw pasture-raised eggs safe? Understanding the risks and realities

December 20, 2025 •

4 min read

Approximately 1 in 20,000 eggs in the United States are contaminated with Salmonella, a bacteria that can be found both on the shell and inside the egg itself. This statistic is key to understanding the inherent risk when considering whether consuming raw pasture-raised eggs is truly safe.

Quick Summary

The consumption of raw, unpasteurized eggs, even from pasture-raised hens, carries a risk of Salmonella infection. Consumers should understand safety protocols and recognize that no farming method can guarantee a bacteria-free egg.

Key Points

Inherent Risk Exists: No matter how happy or healthy a pasture-raised hen is, its eggs are not guaranteed to be free of Salmonella, which can be internal.
Pasture vs. Conventional: While studies show free-range and pasture environments can have lower environmental Salmonella rates, flock size and overall biosecurity heavily influence the total risk.
Not for High-Risk Groups: Young children, pregnant women, the elderly, and immunocompromised individuals should always avoid raw eggs due to the severe health risks.
Pasteurization is Key for Raw Recipes: To enjoy dishes like homemade Caesar dressing or mayonnaise safely, use commercially available pasteurized eggs or egg products.
Biotin Binding: Raw egg whites contain avidin, which can bind to the vitamin biotin and hinder its absorption; cooking neutralizes this effect.
Safe Handling is a Must: Always practice good kitchen hygiene, including washing hands and sanitizing surfaces, when handling any raw eggs to prevent cross-contamination.

The Salmonella Reality: It's Not Just About the Coop

While many believe that better living conditions for chickens, such as those on a pasture, result in safer eggs, this perception does not eliminate the fundamental risk of bacterial contamination. Salmonella, the primary concern with raw eggs, can contaminate an egg in one of two ways. The most common method is through the hen's reproductive tract, contaminating the egg from the inside before the shell is even formed. The second method is when bacteria on the outside of the shell penetrates the egg's pores. Proper cooking is the only way to ensure any bacteria present are destroyed.

Pasture-raised eggs, though potentially from healthier birds in cleaner environments, are not immune to these pathways of contamination. The USDA and FDA consistently advise against consuming unpasteurized raw or undercooked eggs regardless of their source. This is because factors like feed quality, flock age, and environmental exposures, all of which vary, can influence the presence of Salmonella.

The Higher Risk Groups

For certain segments of the population, the risk of consuming raw eggs—regardless of origin—is significantly higher and potentially life-threatening. The Centers for Disease Control and Prevention (CDC) identifies several groups who should abstain from all raw or lightly cooked eggs:

Young children (under 5 years old): Their immune systems are still developing, making them more susceptible to severe illness.
Adults aged 65 and older: As we age, our immune systems become weaker, increasing vulnerability to infections.
Pregnant women: Salmonella infection can potentially lead to preterm labor or other severe complications.
Immunocompromised individuals: This includes people with health conditions like HIV/AIDS, cancer, or diabetes, or those on medication that weakens their immune system.

Best Practices for Handling and Consuming Eggs

For those who choose to take the risk, proper handling is paramount. However, the only way to eliminate the risk of Salmonella is through thorough cooking, which involves heating eggs until both the yolk and white are firm.

Here is a list of best practices for anyone handling eggs:

Store eggs in their original carton in the coldest part of the refrigerator, not the door.
Refrigerate eggs as soon as possible after purchasing and do not leave them at room temperature for more than two hours.
Discard any eggs that have cracked shells, as bacteria can enter through these openings.
Wash your hands and sanitize any surfaces or utensils that have come into contact with raw eggs.
Use pasteurized eggs or egg products for any dishes that call for raw or lightly cooked eggs, such as sauces or homemade mayonnaise.

The Biotin Absorption Factor

Beyond the risk of bacterial infection, another nutritional drawback of consuming raw eggs is the reduced bioavailability of certain nutrients. Raw egg whites contain a protein called avidin, which binds to biotin (Vitamin B7) in the gut. This binding prevents the body from absorbing the biotin. While biotin deficiency is uncommon, regular consumption of raw eggs could potentially hinder its absorption. Cooking the eggs denatures the avidin protein, releasing the biotin for the body to use. In fact, studies show that protein from cooked eggs is also absorbed far more efficiently by the body than protein from raw eggs.

Comparison: Salmonella Risk and Egg Types


Feature	Pasture-Raised Eggs	Conventional Eggs	Pasteurized Eggs	Safe for Raw Consumption?
Salmonella Risk	Present (lower than some conventional)	Present	Eliminated by heat treatment	Yes
Chickens' Living Conditions	Ample outdoor space, rotation on pasture	Cages, often in crowded conditions	Varies based on source	Varies
Environmental Contamination	Lower in environmental samples	Higher in environmental samples	No risk of contamination once pasteurized	No, unless pasteurized
Regulation	Varies, often small farms with fewer regulations	High regulation, FDA Egg Rule for flocks >3k	Regulated by FDA	N/A
Nutrient Absorption	Avidin can inhibit biotin absorption if raw	Avidin can inhibit biotin absorption if raw	No issue with avidin	No, unless pasteurized

Conclusion: Raw Eggs Remain a Calculated Risk

While pasture-raised eggs may come from happier, healthier chickens with a theoretically lower risk of contamination compared to some conventional options, they are not guaranteed to be Salmonella-free. The decision to consume them raw remains a personal one based on an individual's health and tolerance for risk. For absolute peace of mind and safety, especially for high-risk individuals, the only truly safe option is to use thoroughly cooked eggs or opt for commercially available pasteurized eggs in recipes that call for a raw egg component. No matter the egg's origin, practicing diligent food safety hygiene is essential to prevent contamination in your kitchen.

For more information on food safety regulations in the US, consult the official U.S. Food & Drug Administration (FDA) website: FDA What You Need to Know About Egg Safety.

Frequently Asked Questions

No, eggs from backyard chickens are not safe to eat raw. Chickens can carry Salmonella, and the bacteria can contaminate eggs, regardless of the hen's living conditions. Proper cooking is necessary to eliminate this risk.

Washing a raw egg does not make it safe. In fact, if the egg is washed improperly with cool water, it can cause bacteria on the shell's surface to be drawn through the shell's pores and into the egg. The FDA recommends against washing eggs.

Pasture-raised eggs often contain higher levels of certain nutrients, like Omega-3 fatty acids and Vitamin E, due to the chickens' varied diet. However, this nutritional benefit does not make them safe to eat raw.

No. While acidic ingredients like lemon juice or vinegar can inhibit bacterial growth, they do not kill Salmonella. Relying on them to make raw eggs safe is a dangerous gamble, especially for high-risk individuals.

Yes. While some countries do not refrigerate eggs due to an unwashed cuticle (bloom), the safest practice is to refrigerate eggs. The temperature control prevents any bacteria that may have entered the egg from multiplying.

The 'bloom' is a natural, protective coating on a hen's eggshell that helps prevent bacteria from entering the pores. If eggs are washed, this layer is removed, and they must be refrigerated.

No significant benefit. While raw eggs contain many nutrients, cooking them does not diminish this quality. In fact, cooking actually increases the body's ability to absorb protein and makes the biotin available by neutralizing avidin.