Is Blending Raw Eggs Safe? Separating Fact from Food Safety Fiction

October 21, 2025 •

4 min read

According to the FDA, approximately 79,000 people develop foodborne illnesses each year from contaminated eggs, leading to hospitalizations and, in some cases, death. This statistic raises a crucial question for many health enthusiasts: Is blending raw eggs safe, or does it expose you to dangerous pathogens?

Quick Summary

Blending unpasteurized raw eggs carries a risk of Salmonella infection. Safer alternatives exist, such as using pasteurized eggs or cooked eggs, to achieve high-protein, nutrient-rich results without compromising your health.

Key Points

Salmonella is a Real Risk: Consuming raw eggs, even from clean-looking shells, carries a risk of Salmonella infection, which can cause severe illness.
Pasteurized Eggs are Safe for Blending: Using pasteurized liquid or in-shell eggs eliminates the risk of foodborne illness in blended drinks and uncooked recipes.
Protein Absorption is Better When Cooked: Studies show your body absorbs protein more efficiently from cooked eggs compared to raw eggs.
Vulnerable Groups Must Avoid Raw Eggs: Infants, young children, pregnant women, and the immunocompromised should never consume raw or undercooked eggs.
Practice Proper Kitchen Hygiene: Always wash hands, utensils, and surfaces after handling raw eggs to prevent cross-contamination.
Biotin Absorption is Negligibly Affected: While raw egg whites can theoretically hinder biotin absorption, the effect is only significant with very high, regular consumption.

The Appeal and the Underlying Risk

Many people are drawn to blending raw eggs into protein shakes, smoothies, or homemade mayonnaise. The practice is often viewed as a convenient way to boost protein intake, with eggs providing essential amino acids, healthy fats, and vitamins like choline and D. However, this convenience comes with a significant and potentially serious risk: Salmonella contamination.

The Salmonella Threat

Salmonella is a type of harmful bacteria that can contaminate eggs, even those with clean, uncracked shells. The contamination can occur in two primary ways: either internally while the egg is still in the hen's reproductive organs or externally from chicken droppings after it is laid. The CDC estimates that roughly 1 in every 20,000 unpasteurized eggs may be contaminated. While the odds may seem low, the consequences of infection, known as salmonellosis, can be severe. Symptoms typically include diarrhea, fever, and abdominal cramps and can appear anywhere from 6 hours to 6 days after exposure. For vulnerable populations—including infants, young children, pregnant women, and the elderly or immunocompromised—salmonellosis can be particularly dangerous and even life-threatening. Simply blending a raw egg will not eliminate this bacteria; high heat is required to kill the pathogen.

Nutritional Drawbacks Beyond the Bacteria

Beyond the risk of foodborne illness, blending raw eggs also presents some nutritional disadvantages compared to consuming cooked eggs. One older, small study suggested that the protein absorption from raw eggs is significantly lower—around 50%—compared to 90% from cooked eggs. The cooking process helps to denature the protein, making it more digestible for the body. Additionally, raw egg whites contain a protein called avidin, which can interfere with the body's absorption of biotin, a crucial B vitamin. While a single raw egg is unlikely to cause a biotin deficiency, consistent consumption of high quantities of raw egg whites could pose a problem. Cooking the eggs completely destroys the avidin, eliminating this concern.

Safer Alternatives and Best Practices

Fortunately, you can still enjoy the nutritional benefits of eggs in your blended drinks without the associated risks by using pasteurized eggs. Pasteurized eggs have been gently heated to a specific temperature for a set period, destroying any potential Salmonella bacteria without cooking the egg itself. They are available in both liquid and in-shell forms at many grocery stores.

The Importance of Kitchen Hygiene

Even if you are careful not to consume raw eggs directly, cross-contamination is a major risk when handling them. Bacteria present on the shell can easily transfer to your hands, utensils, countertops, and other ingredients. To minimize this risk:

Always wash your hands with soap and water after handling raw eggs.
Wash all equipment, including blenders and mixing bowls, thoroughly with hot, soapy water after use.
Use separate cutting boards and utensils for raw eggs and ready-to-eat foods.
Never wash unpasteurized eggs before use, as this can force bacteria through the shell's pores.

A Comparison of Raw vs. Safe Egg Options


Feature	Raw, Unpasteurized Eggs	Pasteurized Eggs (Liquid or In-shell)	Cooked Eggs
Risk of Salmonella	High	Virtually none	Virtually none
Protein Absorption	Reduced absorption	High absorption	Highest absorption
Biotin Absorption	Potentially hindered by avidin	Not affected	Not affected
Convenience for Blending	High, but dangerous	High, very safe	Low, requires pre-cooking
Cost	Typically cheapest option	Higher cost	Same as raw
Texture	Standard raw texture	Can be slightly thinner	Varies based on cooking method

Using Pasteurized Eggs for Safe Blending

For those who insist on the convenience and texture of raw eggs in their smoothies, pasteurized products are the only truly safe option. They offer the same nutrients without the bacterial risk. Commercially pasteurized eggs, whether in liquid cartons or in-shell, undergo a rigorous process to ensure safety. While some people attempt home pasteurization using methods like sous vide, commercial processes are strictly controlled and tested, making them the most reliable choice. For recipes that require uncooked eggs, such as homemade Caesar salad dressing or mayonnaise, pasteurized eggs are the recommended ingredient.

Conclusion

While the allure of blending raw eggs for a quick protein boost is understandable, the potential risks of Salmonella infection and reduced nutrient absorption far outweigh the perceived benefits. The notion that blending raw eggs is safe is a myth left over from an era with less understanding of food safety. With readily available and affordable alternatives like pasteurized eggs and cooked eggs, there is no reason to risk your health. To ensure your safety and the safety of those you are serving, always opt for a fully cooked or pasteurized egg product, especially when preparing blended drinks or other uncooked recipes.

For comprehensive information on egg safety, visit the U.S. Food and Drug Administration's official guidelines: What You Need to Know About Egg Safety.

Frequently Asked Questions

The main risk is contracting a foodborne illness from Salmonella bacteria, which can be present inside or on the shell of an unpasteurized egg.

No. Eggs from backyard chickens or ungraded sources are not subject to the same strict safety standards as commercially processed eggs and pose a higher risk of Salmonella contamination.

No, blending or mixing raw eggs does not generate enough heat to kill harmful bacteria like Salmonella. Only proper cooking to a safe temperature will eliminate the risk.

Pasteurized eggs are heat-treated to kill bacteria while leaving the egg uncooked, making them safe for raw applications. Unpasteurized eggs, even from a grocery store, carry a small but real risk of containing Salmonella.

No. Pregnant women, children, and other vulnerable groups should strictly avoid any food or beverage containing raw or undercooked eggs unless they are explicitly pasteurized.

The flavor of pasteurized eggs is virtually identical to that of raw eggs. The texture of the egg white may be slightly runnier after pasteurization, which is generally not noticeable in a blended drink.

Yes, cooking eggs before adding them to a smoothie is a safer option than using them raw, as cooking kills all potential bacteria. It also makes the protein easier for your body to absorb.