As popularly said, it is tough to ignore eggs in your daily life. Egg is a simple ingredient and is quick and easy to get prepared. From simple omelette to several exotic dishes- eggs have varied culinary usage. Add on to this is the high nutritional value of eggs. They are touted to be packed with high quality protein, vitamins and several other minerals. As per experts, egg whites provide potassium, niacin, riboflavin, magnesium and sodium to our diet; on the other hand, the yolks provide vitamin A, phosphorous, iron, zinc and vitamin D. There are some cholesterol content in eggs too; however, the experts have negated the link between dietary cholesterol and cholesterol levels in the blood. Hence, limited consumption of eggs daily may not increase our cholesterol level.
Speaking about the culinary usage of eggs, other than its different recipes, several people consume raw eggs, especially the ones who swear by exercises and gym-ing. However to some, this whole idea of having raw eggs is squeamish. But did you know that raw eggs are commonly used to make salad dressings, different sauces and dips and also added to soups.
Whatever it be, the question here is- what is the actual risk involved?
As per the health experts, the biggest risk involved in consumption of raw egg is salmonellosis or salmonella poisoning. It is basically an infection caused by salmonella bacteria, commonly through contaminated food and water. The symptoms include vomiting, abdominal pain, diarrhea, malaise and chills. It is said, the symptoms usually occur between 12 to 36 hours after exposure and lasts from two days to a week.
However, it is said that pasteurised eggs, such as liquid eggs in a carton, are safe to consume raw. It is also stated that sugar binds some of the water in the egg whites that lessen the amount of water for bacterial metabolism.
So, before eating raw eggs, think wisely!