Eggs often get an unfair reputation as a dietary risk, when in fact they are among the most nutrient-rich foods available. The main concern is not the egg itself, but how it is handled, stored, and prepared.
One of the key risks is Salmonella, a bacterium that can sometimes be present on the shell or inside raw eggs. Consuming raw or undercooked eggs can increase the risk of foodborne illness, particularly for young children, older adults, pregnant individuals, and people with weakened immune systems.
How safe handling reduces risk
Proper food safety practices significantly lower the chances of illness. Experts recommend refrigerating eggs promptly after purchase, washing hands and surfaces after contact with raw eggs, and avoiding cross-contamination in the kitchen.
Cooking eggs thoroughly—until both the whites and yolks are firm—further reduces risk. It is also advised to discard cracked eggs or those past their expiration date.
When handled correctly, eggs remain a highly versatile and nutritious food, providing high-quality protein along with essential vitamins and minerals as part of a balanced diet.
