What happens if you eat a little bit of a raw egg?

January 5, 2026 •

3 min read

According to the U.S. Food and Drug Administration (FDA), about 79,000 people get sick each year from eating eggs contaminated with salmonella. While the risk is low, knowing what happens if you eat a little bit of a raw egg is crucial for your health.

Quick Summary

Eating even a small amount of a raw egg poses a risk of salmonella food poisoning, which can cause severe gastrointestinal distress. Cooking eggs to a safe temperature kills bacteria and aids protein absorption. Vulnerable individuals, including children, pregnant women, and the elderly, should avoid raw eggs completely.

Key Points

Salmonella Risk: Eating even a little raw egg exposes you to the risk of salmonella food poisoning.
Reduced Protein Absorption: Protein in cooked eggs is more readily absorbed by the body compared to raw eggs.
Biotin Interference: The avidin protein in raw egg whites can prevent the absorption of the important B vitamin, biotin.
At-Risk Groups: Young children, pregnant women, the elderly, and immunocompromised individuals face higher risks and should completely avoid raw eggs.
Use Pasteurized Eggs: For dishes requiring raw eggs, such as homemade mayonnaise, use pasteurized eggs to eliminate bacterial risk.
Immediate Symptoms: Symptoms of salmonella poisoning, including diarrhea, fever, and cramps, usually appear within 6 to 72 hours.
Proper Storage is Key: Always keep eggs refrigerated and discard any that are cracked or dirty to minimize bacterial contamination.
No Major Advantage: There are no proven major health advantages to eating raw eggs over cooked eggs; cooking is the safer, more bioavailable option.

Salmonella Risk in Raw Eggs

Eating raw eggs, even in small quantities, carries a risk of salmonella infection. The bacteria can contaminate an egg in two ways: either it is already present inside the egg when it is laid by an infected hen, or it gets on the shell and penetrates through the porous membrane. Heat effectively kills salmonella, which is why cooking is the most reliable way to prevent illness. While the odds of any single egg being contaminated are low (around 1 in 20,000 in the U.S.), a small risk remains a risk, especially for certain individuals.

Vulnerable Populations and Salmonella

The severity of salmonella infection can vary, but it poses a greater threat to specific groups. Children under five, adults over 65, pregnant women, and people with compromised immune systems are at a higher risk of developing serious, sometimes life-threatening, complications. For these individuals, consuming raw or undercooked eggs should be strictly avoided.

Nutrient Absorption Issues with Raw Eggs

Beyond bacterial contamination, consuming raw eggs can also negatively impact your body's ability to absorb certain nutrients. While raw eggs contain the same nutrients as cooked ones, a key difference lies in bioavailability. Cooking makes the protein in eggs easier for your body to digest and utilize.

The Biotin and Avidin Problem

Raw egg whites contain a protein called avidin, which binds to biotin, a B vitamin essential for metabolism. This binding prevents your body from absorbing biotin. Cooking the egg denatures the avidin protein, so it can no longer interfere with biotin absorption. While a single raw egg is unlikely to cause a deficiency, regular, large-scale consumption could lead to problems over time.

Raw vs. Cooked Eggs: A Comparison


Feature	Raw Egg	Cooked Egg
Risk of Salmonella	Present, though low, for all individuals. Higher for vulnerable populations.	Eliminated by proper cooking temperature.
Protein Absorption	Lower. Only about 50-60% of the protein is absorbed by the body.	Higher. Up to 90% of the protein is easily digested and absorbed.
Biotin Bioavailability	Reduced. Avidin in raw whites binds to biotin, hindering absorption.	High. Cooking denatures avidin, allowing for proper biotin absorption.
Nutrient Content	Contains full range of nutrients, though absorption is compromised.	Slightly reduced levels of some heat-sensitive vitamins, but most nutrients are retained.
Taste and Texture	Viscous, neutral flavor. Less palatable for many.	Enhanced flavor and versatile textures (scrambled, fried, boiled).

What to Do If You Eat a Raw Egg

If you accidentally consume a little bit of a raw egg, monitor your symptoms closely. Most healthy individuals will experience no issues. However, if you or someone in a high-risk group (elderly, very young, pregnant, or immunocompromised) develops symptoms of food poisoning, seek medical attention immediately.

Symptoms of Salmonella Infection

Diarrhea: Often severe.
Fever: May be high.
Abdominal Cramps: Stomach pain.
Nausea and Vomiting: Can last for several days.
Headache: Accompanies other symptoms.

What to Do After Consumption

Monitor for Symptoms: Watch for signs of illness for up to 72 hours following exposure.
Stay Hydrated: If symptoms like diarrhea and vomiting occur, drink plenty of fluids to prevent dehydration.
Contact a Doctor: For severe symptoms or for individuals in high-risk categories, contact a healthcare provider for guidance.

How to Minimize the Risk of Raw Egg Contamination

For those who prepare dishes with raw or undercooked eggs, such as homemade mayonnaise or certain desserts, using pasteurized eggs is the safest option. Pasteurized eggs are heat-treated to kill bacteria like salmonella without cooking the egg.

Key Precautions:

Buy Pasteurized Eggs: Use pasteurized eggs or egg products for any recipes requiring raw eggs.
Refrigerate Promptly: Store all eggs in their original cartons in the main compartment of the refrigerator, not the door, where temperatures fluctuate.
Discard Damaged Eggs: Throw away any eggs that are cracked or dirty, as bacteria can enter through the shell.
Practice Good Hygiene: Always wash your hands, utensils, and surfaces thoroughly with soap and water after handling raw eggs.

Conclusion: The Final Word on Raw Eggs

While some people consume raw eggs as a dietary shortcut, the potential risks of salmonella infection and reduced nutrient absorption outweigh any perceived benefits. A cooked egg provides superior protein digestibility and is safe from bacterial pathogens. Whether you ingest a small or large amount, the risk of foodborne illness is present. By prioritizing proper cooking and using pasteurized products for uncooked dishes, you can enjoy the nutritional benefits of eggs without compromising your health.

For more detailed food safety guidelines, consider consulting the FoodSafety.gov website.

Frequently Asked Questions

Symptoms typically appear 6 to 72 hours after exposure and include diarrhea, fever, abdominal cramps, nausea, and vomiting.

You cannot tell if an egg has salmonella just by looking at it, its smell, or its taste. Contaminated eggs often appear and smell completely normal.

While the probability of consuming a contaminated egg is low, even a small quantity of a salmonella-infected egg can cause food poisoning. It's a risk, not a guarantee.

No. Salmonella can be present inside an egg even before the shell is formed, regardless of whether it is a commercial or farm-fresh egg.

The amount of alcohol, contact time, and bacterial load are too variable to rely on alcohol to kill salmonella. Using pasteurized eggs is the only safe method for raw egg cocktails.

Yes, cooking eggs thoroughly until both the yolk and white are firm is sufficient to kill harmful salmonella bacteria, making them safe to eat.

Pasteurized eggs are heat-treated in their shells to kill bacteria, including salmonella, without cooking the egg. This makes them safe for consumption in raw dishes.