Why do people eat raw eggs after drinking? The Hangover Myth Explained

October 20, 2025 •

4 min read

For generations, various cultures have clung to unusual folklore remedies for hangovers, including the practice of consuming raw eggs. But why do people eat raw eggs after drinking, and does this peculiar habit have any scientific basis for relief?

Quick Summary

This article examines the historical and purported biochemical reasons behind the raw egg hangover remedy myth, reveals the significant associated health risks, and explains safer, more effective nutritional strategies for alcohol recovery.

Key Points

Folklore, Not Science: The practice of eating raw eggs for a hangover is a folk remedy, like the "Prairie Oyster," not a scientifically supported cure.
Limited Cysteine Benefit: While eggs contain the amino acid cysteine, which helps process alcohol's toxic byproducts, consuming a raw egg the morning after is too late and provides an insufficient dose to be effective.
Significant Salmonella Risk: Eating raw eggs poses a real risk of Salmonella food poisoning, which can cause severe gastrointestinal distress and only worsen hangover symptoms.
Superior Cooked Nutrition: Protein and other nutrients from eggs are absorbed far more efficiently by the body when the eggs are cooked, offering more actual nutritional benefit.
Safe and Effective Strategies: Better hangover remedies include proper hydration with water or electrolytes, getting enough rest, and eating nutritious cooked foods to replenish lost nutrients.
Biotin Absorption Inhibited: The avidin protein in raw egg whites can prevent the absorption of biotin, a B vitamin important for metabolic function, a problem solved by cooking.

The Roots of a Raw Ritual

For centuries, people have sought out quick fixes for the punishing after-effects of a night of drinking. One of the most infamous and enduring folk remedies involves gulping down a raw egg. The most recognizable version of this is the "Prairie Oyster," a cocktail concoction that traditionally includes a raw egg yolk, Worcestershire sauce, hot sauce, salt, and pepper. Despite its persistent presence in media and folklore, the belief in its effectiveness is rooted more in desperation than in any real science. Historically, eggs were a symbol of nourishment and strength, so it is understandable how they became associated with recovering from illness or overindulgence. However, understanding the actual physiological effects of a hangover reveals why this is an ineffective and potentially dangerous solution.

The Supposed Science: Cysteine and Alcohol Metabolism

Part of the reason for the raw egg theory stems from its nutritional content. Eggs are rich in cysteine, an amino acid that plays a role in the body’s detoxification process. The human body uses cysteine to produce an antioxidant called glutathione. During alcohol metabolism, the liver breaks down ethanol into a highly toxic compound called acetaldehyde, a major culprit behind many hangover symptoms like headaches and nausea. Glutathione helps neutralize acetaldehyde, mitigating some of its negative effects. Proponents of the raw egg cure believe that consuming extra cysteine provides the body with the necessary building blocks to replenish its glutathione stores and speed up the breakdown of acetaldehyde. However, there are significant flaws in this theory:

Timing is Everything: By the time hangover symptoms set in, the bulk of the alcohol and its toxic byproducts have already been processed by the body. Consuming raw eggs the morning after has little impact on the acetaldehyde that caused the initial damage.
Insufficient Supply: The amount of cysteine in a single raw egg is unlikely to provide a therapeutic dose sufficient to make a meaningful difference in the body's detoxification process.
Inefficient Absorption: The body does not absorb protein from raw eggs as efficiently as it does from cooked eggs. One study suggests protein absorption from raw eggs is only about 50%, compared to 90% for cooked eggs.

The Unignorable Risks: Food Poisoning

While the promised benefits of a raw egg are minimal, the risks are very real. The primary danger of consuming raw eggs is Salmonella food poisoning, a bacterial infection that can cause severe gastrointestinal distress.

Contamination Sources: Salmonella can be present on the outside of an eggshell or, less commonly, inside the egg itself due to contamination within the hen's reproductive tract. Cooking eggs thoroughly kills this bacteria, eliminating the risk.
Worsened Symptoms: Contracting Salmonella while already dealing with a hangover would be a disastrous combination, as both conditions cause similar and compounding symptoms like nausea, cramps, vomiting, and diarrhea.
Vulnerable Populations: The risk of severe illness from Salmonella is heightened for certain individuals, including young children, pregnant women, the elderly, and those with compromised immune systems. These groups should avoid raw or undercooked eggs entirely.

Raw vs. Cooked Eggs: A Nutritional Showdown

Instead of relying on a risky myth, opting for cooked eggs provides all the same nutritional benefits without the danger. The following table compares the two options:


Feature	Raw Eggs	Cooked Eggs
Protein Absorption	Less efficient; one study found only ~50% absorption.	More efficient; absorption up to ~90%.
Biotin Availability	Biotin absorption is hindered by avidin, a protein in raw egg whites that is neutralized by heat.	Biotin is fully bioavailable as cooking breaks down avidin.
Salmonella Risk	Small but present risk of bacterial contamination.	No risk of Salmonella from thorough cooking.
Nutritional Content	High in protein, B vitamins (including B12), choline, and minerals.	High in protein, B vitamins, choline, and minerals—same as raw, but more bioavailable.

Effective Strategies for Hangover Recovery

Since raw eggs are not a viable solution, what can help with a hangover? The best approach is not to seek a miracle cure but to address the underlying physiological effects of alcohol consumption.

Rehydrate: Alcohol is a diuretic, causing dehydration. Rehydrating with water or electrolyte-rich fluids like coconut water or sports drinks is crucial.
Eat Bland Foods: Bland carbohydrates like toast or crackers can help stabilize blood sugar and settle a queasy stomach.
Nutrient Replenishment: Consuming cooked eggs provides a safe and effective way to replenish the body's store of protein, B vitamins, and other nutrients depleted by alcohol. A hearty breakfast with scrambled eggs is a far safer and more beneficial option than its raw counterpart.
Rest: Sleep is one of the most effective ways to allow your body to recover from the stress of a night of drinking. Alcohol disrupts sleep cycles, and getting extra rest can help your body get back on track.

Conclusion: A Risky and Ineffective Fix

The practice of eating raw eggs after drinking is a persistent myth, rooted in old beliefs but completely lacking scientific backing. The purported benefits from the amino acid cysteine are negated by poor absorption and incorrect timing, while the very real risks of Salmonella food poisoning make this a dangerous choice. Instead of relying on a risky and ineffective folk remedy, focus on science-backed methods for recovery: rehydrate with fluids, get plenty of rest, and consume nutrient-dense, cooked foods. Your body will thank you for choosing a safe and proven path to feeling better.

For more information on treating hangovers, see the advice from the Mayo Clinic.

Frequently Asked Questions

No, a raw egg cannot cure a hangover. While eggs contain nutrients like cysteine that assist with alcohol metabolism, consuming them the morning after is not an effective remedy for the damage already done.

A Prairie Oyster is a traditional folk cocktail believed to cure hangovers. It typically consists of a raw egg yolk, Worcestershire sauce, hot sauce, salt, and pepper.

No, it is not completely safe to consume raw eggs. There is a risk, albeit small, of Salmonella contamination, which can lead to serious food poisoning.

No, the alcohol in a drink is not sufficient to kill Salmonella bacteria in raw eggs. The only reliable way to eliminate this risk is by thoroughly cooking the eggs.

Cysteine is an amino acid found in eggs that helps the body produce glutathione, an antioxidant that breaks down the toxic alcohol byproduct acetaldehyde. However, a raw egg provides a negligible amount and is consumed too late to make a significant difference.

Yes, cooked eggs are better. Not only are they safer, but the body can also absorb more protein from cooked eggs. Cooking also neutralizes avidin, a protein in raw egg whites that blocks the absorption of the B vitamin biotin.

A hangover is caused by a combination of factors, including dehydration, inflammation, electrolyte imbalances, and the toxic effects of alcohol and its byproducts like acetaldehyde.

Safe and effective remedies include rehydrating with plenty of water or electrolyte drinks, getting rest, and eating nutrient-rich, cooked foods like eggs on toast.