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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


      • would it be gross to add in the whites? i always heard that they work best (nutritionally) together? i also would hate to use only the yolk as i have no idea what i would use the whites for! ideas?comments? thanks!

      • I used to stand my raw eggs in a cup of boiled water for 5 mins cos I read it was better I can’t find the web page now. My cholesterol has risen since I stopped that practice and once again used raw eggs. I’m going to go back to pre-warming. See what happens then. I have a daily smoothie with coconut oil, olive oil, banana, mango or pawpaw, turmeric and
        black pepper

    • I like to use raw egg yolks and sugar mixed together and spread them on a piece of bread! It is really good however I just learned that this article while eating raw store bought eggs is not a good thing to consume it would be a while until I can make and consume one of my favorite spreads again. I’ve eaten about a dozen of those raw store bought eggs and I’m not taking the risk anymore. I still dont know why I have yet to get salmonella.

    • Not sure how to post a comment normally but I’d just like to say there is are some misleading statements in this article, mainly with the cholesterol part of the health benefit section. Cholesterol is not needed in any human’s diet. Our body produces all the cholesterol we need. All we need to consume are fats (both unsaturated and saturated, though I disagree with the study as I found another study here ( that points to a lack of convincing evidence regarding there being no association between saturated fat intake and cardiovascular disease but it was inconclusive which is why I’m not completely against your statement) but even then, Americans and most people living in developed countries consume far more than the necessary amount of fat needed to stay healthy. This article may give someone the wrong idea that they should keep consuming egg yolks and other high-cholesterol foods as cholesterol “provides strongly health-protective properties and plays a key role in immune strength and mental health” which is true, but people don’t need to consume any more to get these benefits, just keep consuming fats and you’ll get them.

  1. I had JUST been wondering about this! I always felt safe eating raw egg (no idea why, but my eggs are pastured so it is safe) but I was curious about the nutritional benefit of raw vs. cooked. Thanks Lauren! As always you are providing just the kind of information I’m looking for 🙂 Xx

  2. I only buy pastured eggs but I could never get enough for my husband and I to eat that many yolks a day. I have two farms and an inconvenient farmer’s market as eggs sources. There is always a shortage in the winter and the summer. I feel so beaten down by always begging for eggs. I’m happy to get enough to enjoy egg breakfast muffins and extra for baking with. Apparently Texas is not the best state for a constant supply of eggs.

    • It is very difficult for the small egg producer, like myself, to keep a steady supply because our eggs lay according to their age and the weather. I am overrun (12 dozen on hand right now, 1/19/16). with eggs today.

      I lost most of my customers last summer when the old hens were laying so few. I’ll probably have to get rid of some of these nice hens, after spending 7 months raising them (and LOTS of $$$$). I wore myself out taking care of this flock when they were little, and spent $10 a day for care the few times we could get away. If you don’t have a good egg supply it’s because you are not a steady customer.!!!!!

  3. Thanks for your thoughts on this subject! I learned about the biotin-avidin connection as an undergraduate and it makes me wary of eating raw egg whites.
    However, I have been consuming raw egg yolks (and gelatin) in my bulletproof coffee to give me a huge mental boost in the mornings. Since I didn’t get one this morning, I may have to make an eggnog tonight 🙂

  4. I crave them!! Love them in smoothies and a GAPS milkshake (juice, coconut oil, and egg yolk). We also sneak into soups and smoothies for our 19 mo. old.

    Enjoyed learning about the B-Vitamins!

  5. I`m proud to say that growing up in 80` in Poland, my mum was regularly preparing for us raw egg yolk snack.. 🙂 Very simple, we used to mix yolk with a bit of cacao and sugar (now I know that probably honey would be a better substitute 😉 and it was delicious ! and surely we knew what salmonella is 😉 as you write, washing an egg shell before was sufficient safety measure. I also started preparing raw egg yolk for my baby since he was 6 moths old, I mix yolk with just boiled water and add to his milk 🙂

  6. When I was a baby, our pediatrician had my mom put a raw egg yolk in w/our rice cereal…I am so thankful for how much nutrition I got from that!
    Eggs are such a wonderful (and cheap) food. Thanks for the post!

  7. I love adding raw egg to my smoothies. When my daughter was old enough to drink them with me, I was hesitant to continue. I found this article that describes how the handling of eggs (my interest more at the egg washing practices) in the US increases the risk of contamination. I am curious to hear your thoughts on this!

  8. Interesting. I haven’t tried incorporating raw egg yolks into much of my eating yet, but my mom always let my siblings and I ‘lick the beaters’ when we were kids (and the spoon, and the bowl!) Now my husband cringes when he sees me doing this when I bake, and I tell him: ‘Hey, I grew up eating raw cookie/cake batter, and I never got sick!’ So, I’m off to think about adding raw eggs to my diet…
    Thanks for the info!

    • Pregnant women, the elderly and those with chronic disease are now told to be most wary of consuming raw eggs. Interestingly, in past generations, these were the people who were most encouraged to consume raw eggs – especially the yolks – because of the high concentration of nutrients. I believe raw pastured eggs have an important role in the diets of pregnant women in particular, as well as toddlers.

  9. Hi I was unaware of all the different types of eggs. I have now realised the pasteurised ones would be the best. Could you tell me where I would get these from and would I use 3 a day to get the benefit out of what eggs offer. Also if I couldn’t get them would supermarket eggs do the same thing? Just money at times is a factor for me.

  10. I’ve read a lot of conflicting information about blending raw eggs in a high powered blender (Vitamix) and how it can negatively affect the natural protein structure of the egg. Any ideas on that? Is it ok to blend or better to whisk it in?

    • Generally speaking, the conformational changes induced on the egg proteins by blending will be far less significant than those that occur in the low pH of your stomach.

      Blend away, and until there is a very good double-blind clinical study to support the theory (non-blended eggs are healthier than blended) leave the psuedo-science for the birds… er, quacks! 🙂

  11. I still don’t understand why you are not including the egg white? Is it because of the increase in protein which you already get quite alot of eating meat? Or did I miss something in the article….

  12. My husband works in food safety and has no problem eating raw eggs. He will rinse them off if we get them from a farmer, but living in a rural area we have surprisingly few egg sources. He will eat five raw eggs daily, in a shake along with oats, fruit, milk, and protein powder. People think he’s crazy but I always trust him when it comes to food safety

  13. When I was a little girl my dad used to make scrambled eggs and while they were still raw in the bowl I would notice he would take a drink of them. So whatever my dad did I of course had to do and he would give me a drink. Loved them! I remember a story he would tell of me as a baby sitting in my high chair while they put away groceries and they left the eggs too close to me and I was cracking them and eating them directly out of the shell!

    My dad also used to make a drink called in Spanish “Ponche”. He would fill a glass later a blender with milk, add two or three raw eggs, some sugar and cinnamon and then he would put this concoction into our baby bottles and later on into glasses for us to drink.

    I used to do this same thing for my kids as they were growing up. Needless to say I didn’t die and neither did my kids!

  14. I enjoy your blog, Lauren. I also understand the importance of eating raw eggs. Each morning, I make a smoothie of organic spinach, organic flax seed, raw honey, organic coconut milk, a raw pastured egg, raw cacoa powder, and organic frozen berries. I’m pregnant and not at all concerned about salmonella poisoning. I know I’m giving my baby an impressive start in life. My kids love your ginger cookies, too, by the way. And their “bread” for school lunches is your butternut flat bread. Keep the awesome recipes coming!

    Dr Rebecca Grace-Hanlon, ND

  15. Thank you so much for this post – how informative! The “cage free” & “free range” eggs labels were especially eye-opening. It is so sad, how labels are manipulated to mislead people!

  16. This was so informative, Lauren. Now I have a good comeback when people see me add my raw eggs to smoothies. I used to feel a little guilty when my kid’s friends were over and I made them homemade chocolate milk with raw eggs in it (and also using raw milk!) …what would their mothers say if they knew… now I feel much better about this practice, which intuitively felt right all along!

  17. Nice article 🙂 I totally agree and i remember that since i have been a child i developed a habit of eating raw egg yolks, my mother was always after me, because she thought it was not healthy or clean….but when she left for work, i used to crack an egg open, take the egg yolk sprinkle it with some salt and eat it right away!
    This is still my favorite everyday breakfast….2-3 egg yolks sprinkled with sea salt,straight from the shell <3 love it!
    Although nowadays i have figured that organic ,free range eggs is the way to go and i found this farm near me to provide me with some….they are a bit hasty when i order 120 eggs every month 😛 but hey 😀 ….
    Cheers to us 🙂 up with the eggs hahah

  18. Hi Lauren,

    I’d like to include more egg yolks in my diet, but I’m a still a little wary of the raw egg step. Are certain versions of lightly cooked yolks better, without drastically decreasing the vitamin content? As in, sunny side up, or stirred into soup in the final stages of cooking?
    Thank you Lauren for your wonderful site!

  19. Perhaps I missed something, but I don’t see any explanation of why “raw” yolks are better. There’s a lot of good information on why raw yolks are safe… pastured eggs are better… and why yolks are great in general… and even a bit on why raw whites might not be great. Thanks for those parts, but why are raw pastured yolks better than cooked pastured yolks?

  20. I made a recipe last night from whatever I had laying around and ended up with a decadent dessert…totally by accident! I used the entire egg, a tablespoon of cocoa powder, a half can of light coconut milk, half a banana and half an avocado. Plopped it in a bowl and used a hand mixer. It was fluffy like mouse and so delicious. I could hardly finish it because it was so rich and filling. Kicked my sugar/sweets craving and I didn’t crave a late night snack at all. I would say this is a great meal for before a hike or a long day 🙂

  21. I’ve never seen “pastured” eggs anywhere in a grocery store. I haven’t looked for it either, so maybe they’re just hiding them, but I don’t know if I can get that in my area. I’ve actually heard from someone who used to get eggs straight from a farmer that the farmer won’t do it anymore, because there’s someone from the government constantly watching his farm with binoculars. So a farmer can’t sell a product that belongs to him and he’s willing to sell, and a friend who knows the so-called “risks” is not allowed to make the informed choice to buy them, because the government doesn’t make money off that. That’s what my tax dollars are paying for – the guys sitting on the road with binoculars. Smh. I wish it was still 100 years ago. I’ll exchange my jeans for a dress, and give up technology, I don’t mind. lol

  22. I really like raw eggs and consume several a day in the context of my very low carb ADHD diet plan. In the absence of carbs my tastebuds have reset themselves and I now find that raw eggs taste quite sweet (0.4g sugar/large egg). This morning I experimented with gently whisking my raw egg and it was a completely different taste experience. Quite off-putting, I must say. I will definitely stick with my intact raw egg approach. Regarding the allergenicity of the egg white… In the absence of a true allergy, a pseudo-allergy such as histamine intolerance can certainly create problems for those who consume raw egg white. Additionally, since alcohol consumption can interrupt methylation (phase-2 liver histamine degradation pathway) for several days I would recommend abstinence, especially when one is employing a clean low-carb diet. I don’t much concern myself with the origin of the egg (battery vs. pastured).

  23. Regarding egg white and digestive issues… in addition to all alcoholic beverages there are other substances that block the diamine oxidase (DAO) enzyme activity which breaks down histamine. They include: green, black and mate teas; theobromine (in chocolate); energy drinks; caffeine (in animal studies, so likely in humans?). I would tend to suspect that the enzymes in coffee (whether decaf or not) would tend to block DAO as the GI symptoms I have experienced in the past mimic histamine reactions. Consuming substances which block the breakdown of histamine in the intestinal tract is ultimately going to make the consumption of foods which are known histamine liberators (see list in pdf link to the right if interested) problematic. SIGHI-FoodCompatibilityList_HIT.pdf

  24. No offense, but you’ll eventually get sick from a raw egg. And you’ll wish you were dead. Because going to the toilet 30 times isn’t fun. Say I didn’t warn you. I eventually got mine and never ate a raw egg again. And a man gave my friendly advice like I’m giving you now. Good luck!!

  25. you are just asking for it, eventually you will get salmonella. Believe me, you don’t want it, I had it and was sick for 6 weeks, but I got it from undercooked ground beef. Eggs are more highly likeley to give it to you though. Cook your eggs, there is no benefit from eating them raw, none whatsoever. The only thing raw eggs do is bind with biotin so your body does not absorb that vitamin, so you may also become biotin deficient.

  26. Do you know anything about the relative safety of raw pastured duck eggs? The yolk/white ratio is much better with duck eggs if you’re not as interested in whites.. the yolks are HUGE.

  27. I’ve been making smoothies with fruit and veggies and Greek yogurt for a while and know eggs are great for you. Just recently started adding 2 eggs to my daily smoothies and started wondering about raw eggs. I’m definitely gonna start buying pastured eggs. Not only for the nutritional stuff but for the chickens… debeaked? I’ve seen pictures. That’s messed up.

  28. Hi Lauren,
    Thanks for the post! I’ve made smoothies for a long time, and I’ve been thinking I want to try a yolk in it. I’ve been making three days worth at a time because I can’t get enough time in the kitchen each day… I realize they lose some nutrition. If I added a yolk, would it go bad in the fridge by the second or third day? How long are they stable when you use them raw if you don’t eat them immediately? Thanks!!!! A.

    • Do you have an Oster blender? Regular size mason jars (like pints) can screw directly to the base piece, so you can make pint size smoothies right in the jar.(just make sure you leave a little space). I just immediately rinse the blades/black screw thing, and drink it out of the jar. When I am about to run the dishwasher, I’ll throw the blender parts in. That might help with your kitchen time, since you are never washer the big blender part. You could put all the ingredients, except for the egg, in jars, put on lids, and leave them in the fridge until you are ready.

  29. No, you do not have a 24% risk of getting salmonella just because the cages have it. Otherwise how can the statistic of only 1/30,000 eggs having salmonella be correct? Many studies have verified that the chance 1 egg has salmonella is between 1/10,000 and 1/30,000. Please correct your article.


    DO NOT BELIEVE ANY OF THE LIES IN THIS ARTICLE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  31. I just tried my first raw egg this morning. We buy them from a place where they are as close to organic as we can, up here in Edmonton, Canada. I was worried a bit about the effect on my body (but I feel fine) and I wanted to learn more about eating raw eggs, so I found your website.
    Thanks for the extensive information. Now I’m going to raw eggs more often.
    All the best,

  32. Nice to see another informed post about this. Raw egg yolks (not a fan of the whites – too snotty feeling for my liking) are not only healthy, but they are DELICIOUS. I sometimes eat half a dozen in the morning … and more. The flavor is rich and very much similar to ice cream (where do you think that flavor comes from?), so good.

    To all the naysayers: Stop. You don’t know what you’re talking about. Even the crappiest eggs have a low risk of salmonella. And with pastured eggs, the risk is virtually non-existent. I always licked the beaters, spoons, and bowls. I always ate the cake batter and cookie dough. And with pastured eggs – we’ve been eating them for years, along with raw meat (that includes POULTRY) without a SINGLE issue. Not even a little stomach upset, much less salmonella or whatever stuff you want to bring up. We are conditioned to believe that raw animal products = death, and that there are no exceptions. The truth is, if sourced properly, raw animal products = vibrant health, and that’s the bottom line.

    It’s understandable to be nervous about it. There is always a risk, but it’s extremely low. I’m sure everyone has gotten some form of food poisoning from cooked food (that stomach ache or diarrhea after going out to dinner with the family), so we can’t just put the blame on raw foods. Just try it. If you really do get sick or something, then move on. But it’s worth it – tastes great and you absolutely can’t beat the health benefits!

    • You can have your opinion, but don’t tell everyone they’re wrong. Years ago mercury and cocaine were used in medical practices as they were positive they were helping and healthy to use. We all know the difference of that now. States your facts, but don’t tell us we’re wrong.

  33. Interesting article. I eat a raw egg a day in my fruit/protein smoothie. Just throw it in the blender with berries, ice, protein powder, cottage cheese, raw egg and ice.

    I feel that you left one thing out. You didn’t make any comments on pasteurized eggs. Obviously not the same as pastured eggs….. Thoughts? Comments??

  34. Thank you for the informative article.

    I was taught by the health dept. in my city (Bologna, Italy) that when there is Salmonella, its on the eggshell (and not inside the egg). Incorrect handling would obviously mean that the salmonella could end up in your food. I wonder if your sources agree.

    I also found out that salmonella can be found on all root vegetables, so they need to be washed carefully and peeled preferably. I always wash my vegetables again after peeling, just in case. I once got a light case of Salmonella from a cooked (but apparently slow cooked) whole beet. It had been placed in an oven, dirt and all and I cut through the cooked beet thinking that any germs had to be dead…luckily it was a mild form.

    • Yes, it’s OK. The white provides you with more protein.

      Up above, Lauren said she doesn’t eat the whites because she personally experiences some digestion issues. For most people it should be fine.

  35. I want to add, I am still nervous about salmonella from raw egg (and don’t think it is just from the shell – the yolk gets contaminated when created inside the chicken as I have just a read). However, I am determined to eat the whole raw egg to see if it helps with arthritis. My solution is to eat the raw egg with some berberine containing herb, like goldenseal, in tincture form, and also with a drop or two of oil of oregano. Both are strong anti-microbial agents, but it is just a guess on my part that it may help prevent food poisoning to do this.

  36. Do you think it’s safe to make a smoothie with raw egg the night before and keep it refrigerated to consume in the morning? I know it’s always best to eat raw foods as fresh as possible, but it would help with the morning rush to get out of the house to make the smoothie ahead. Also, any risk involved if it takes a few hours to finish said smoothie after making it or taking it out of the fridge? Thanks!

  37. I don’t know how I came across this post, and I know this might sound a bit silly, and maybe I’m missing something because I haven’t really read your site before and don’t really know what its all about, except for that its “healthy”. But why would you eat raw eggs and even take the chance of getting something, instead of just cooking? They basically retain the same amount of vitamins & minerals, with minute changes on both sides, and protein is absorbed better when its cooked (boiled, poached without added ingredients) so why raw? I really am just very curious, as I have deficiencies, and I’ve been given list’s from my dietitian for each deficiency I have with foods to eat, not to eat and how to prepare them to get the most benefit from them. While the cooked eggs lose VERY little goodness, and gain very little, same as raw, the cooked eggs have have one HUGE benefit. While you’re eggs have little chance of passing on salmonella, it still has a higher risk then cooked eggs. Also, if you have 3 eggs a day, the amount of cholesterol you’re eating in just those 3 eggs is 210% of the recommended daily intake of cholesterol and 24% of saturated fats. That’s just in one smoothie… one meal! So why eat slimy raw eggs, when eating a hard boiled egg is basically the same. We cook up 6 in the evening, let them cool, the put them in the fridge, and in the morning if we’re running behind with the kids, or just don’t feel like cooking, or eating raw food, we grab an egg, some fruit, a piece of cheese or yogurt and fill up our water bottles and voila, a healthy breakfast. And throw one in with lunch, or as part of my daughters snack during her competitive gymnastics training in the evening. I wouldn’t put the kids life or my life at even a small amount of risk for the sake of a raw food or some food trend.

    • Thanks for this great article. I’m wondering if raw egg has more protein than cooked– I’ve read that a cooked egg has 6 grams of protein (3 in the yolk, 3 in the white according to NOrma DeVault on The egg protein powder that I use has 24 grams in one serving, and costs $2.20 per serving, which is about the same cost as 4 pasture raised chicken eggs, but of course, the protein powder contains none of the good nutrients and fats of the yolk. I’d rather eat fresh whole egg than processed powder, but I’m wondering if 4 eggs per day would be too much in terms of cholesterol or other fats. I’ve been a vegetarian for 30 years, and I am protein and b6 deficient according to my blood tests (have been for years). thanks for your input!

      • sorry, that wasn’t meant to be a reply to your comment, Angela. But in response to your note, it seems there really is almost no risk with pasture-raised eggs; and I would venture to say, the risk is less than your risk of getting it from raw veggies and fruits prepared in restaurants where raw meat is handled. Also, B6, which is not easy for vegetarians to get enough of, is more available in raw eggs. Personally, I prefer raw eggs in a smoothie because I don’t like the flavor or texture of cooked eggs, and I don’t eat baked good or casseroles enough to incorporate eggs into these things. But I do understand weighing risks (in all matters, including eating out) to protect your children and yourselves.

        • Hi Marie. We actually don’t eat out, ever. With 3 kids, and only one of us working, we can’t really afford to eat out. I guess to each his own, right! I just have an innate fear with my kids, well, my family eating raw foods. I guess there’s risk’s with everything, and there’s pretty much fact’s to prove and disprove everyone’s reasoning. I’m a recovering anorexic, and the thought of that much cholesterol and sat fats, sends my “OH MY GOD, DON’T EAT THAT”o-meter through the roof. LOL.

          • Don’t believe that hype! Many studies about saturated fat don’t compare conventional to organic to pastured – they are three completely different foods! Nor do they compare raw to cooked. At least check out the work of Weston Price on nutrition, then decide for your self.

          • For 70% of the population, dietary cholesterol does not affect blood cholesterol levels.
            Even the government recently reduced their outdated stance on dietary cholesterol.

            And people need to quit worrying so much about saturated fats found in nature.
            Trans fats and hydrogenated vegetable oils are the things that need to be avoided.

            Raw foods are a whole lot better for you than all the prepackaged products on grocery store shelves, loaded with sodium and sugar.

            Also, the importance of exercise cannot be overstated. So many people expect good health just from changing their diet, but then they sit around all day. That kind of defeats the purpose.

  38. oops, I’m posting this again, because the first time I posted it, I accidentally did it as a reply to someone else’s comment.

    Thanks for this great article, Lauren . I’m wondering if raw egg has more protein than cooked– I’ve read that a cooked egg has 6 grams of protein (3 in the yolk, 3 in the white according to NOrma DeVault on The egg protein powder that I use has 24 grams in one serving, and costs $2.20 per serving, which is about the same cost as 4 pasture raised chicken eggs, but of course, the protein powder contains none of the good nutrients and fats of the yolk. I’d rather eat fresh whole egg than processed powder, but I’m wondering if 4 eggs per day would be too much in terms of cholesterol or other fats. I’ve been a vegetarian for 30 years, and I am protein and b6 deficient according to my blood tests (have been for years). thanks for your input!

  39. I had no idea what “Cage Free” actually meant, until you explained it. I’m just… I’m in shock right now. I’m horrified that I actually believed it was better than the way companies farm chickens and chicken eggs conventionally. Thank you for opening my eyes. I will make a due diligence to no longer purchase eggs or chickens farmed in either of these ways.

    ~ Talib

  40. Hey! Thank you for sharing this information. I had no idea how many vitamins egg yolks carried. I eat a raw egg almost everyday. The rest of my family are against it, but I never had any problems with it, and now I know how nutritious they are. So thanks :3

  41. Hi Lauren,

    I heard if you eat eggs raw, you don’t absorb all the protein available in the egg, because the egg white contains avidin. But, If I was to blend the eggs, will that help make the protein more absorbable?

  42. hi thanks for the info, great to learn. I do have a question please; is just washing the eggs before cracking them and eating raw the safest way? The thing is I’m living in Mexico and i wanted to eat raw eggs but I’m concerned about salmonella or anything else. Any advice for me so I’m safe?

    thanks again

  43. It seems like a huge oversight to not mention the Department of Agriculture only declares raw pasteurized eggs to be safe for consumption. As you freely admit, there isn’t scientific data on pastured eggs, and suggesting to people they can be as certain of their safety as they can with pasteurized eggs, for which we do have scientific data, is dangerous.

    • Hi Jetlagg. I’d never eat a regular supermarket egg raw, because of the high probability of salmonella, which can sweep through “factory farms” and infect caged, confined populations of chickens. The article clarifies that there is very little chance of getting salmonella from pastured chickens who are not confined or caged. The Department of Agriculture recommendation makes sense for “factory farmed” eggs, but there’s no evidence that I’m aware of that “real” eggs from pastured chickens are dangerous to eat raw.

  44. Growing up… a favourite pass time for people in my area was to drive out to the Avondale Dairy store by the canal….. and have ice cream and malted milk shakes…

    You could order the milkshakes with one or two raw eggs added…. Delicious.

    I would always have at least one and sometimes two raw eggs added to my Vanilla malted milkshake… But then they stopped the adding of raw eggs when the scare of Salmonella and E. Coli in raw eggs hit the media.

    That’s got to be forty years ago now… I miss those milkshakes… So what do I look for in the grocery stores to make sure I’m getting salmonella free eggs and make my own vanilla malted milkshakes ? ?

    How do I know raw eggs I buy are safe ?

  45. My favorite way of eating raw eggs is to crack the egg without breaking the yolk, then separate it gently from the egg white (which I usually discard); then drop the yolks into a glass of (tested, certified-safe) raw milk, and drink them down without breaking the membrane.

    • Freezing does NOT eliminate bacteria in meat. Cooking properly does. If you are doubtful, just think of medical laboratories and all the things they freeze for later use. If freezing killed bacteria, medical scientists wouldn’t have use for dead stuff.

    • Pastured: raised in a pasture, where the chicken run around and eat bugs and other regular chicken food.

      Pasteurized: Eggs from factory farms from miserable, unhealthy chickens, which have then been “pasteurized.”

  46. wash them in antibacterial soap to remove the sealer, egg are sterilized, washed rinsed and washed again blew dry, and mechanically packaged, off to store, ( My #1 recommendation is to but the cases of 60 or 120 that have been sealed wrapped, and cannot be opened for inspection,) this is how pathogens get on egg’s the human hands inspecting, – I moved up to the cases a long time ago when even the Cashier had to open and INSPECT every single egg, Nuts ) you can look up CDC recalls for shell egg’s, not any , we eat 8 a day, completely replace one meal mix with banana and vanalla ice yougurt vary tasty ! shells and all – (its the Collagen in the egg shell that help with healing, gut’s wounds etc, and the choleSTEROL (Uncooked and thus unoxiditive) this is super immune booster for ever cell in our bodies

  47. Their has not been a single case of Salmonella reported from any commercial egg producer/packager by recalls, FDA, or CDC since the FDA’s intervention in 2010, I think your outline is dated from pre 2010, and possibly 1999,
    The true pathogen’s come from Human contact, (eggs are sterle your hands are not) also from restaurant or kitchens using contaminated cooking utensils, or breakfast, lunch, dinner, salad bar’s, – these are the real dangers !, egg’s 8 a day raw, mixed with bananas & vanilla ice yogurt + ice cubes for rich shake texture, just wash the eggs off, that’s it, + you get Non, oxidized cholesterol, super sterol !

    Come Join :

  48. I eat 2 raw whole eggs every day. I simply rinse the eggs with warm water (not even soapy water) and drink them out of the shells with a bit of salt. Mine come from pastured chickens from a small farm. I haven’t given raw eggs to my children yet, but I will get them to try one day 🙂

  49. I live in a big city. I have never come across pastured eggs in the supermarket. How can I get pastured eggs? I usually purchase the eggs that labelled “organic, cage free/free roaming, no hormones, animal fat, pesticides or anti biotic” I look for all these words and usually pay a much higher price sometimes more than 200% above regular eggs. Whenever I can’t find all those words, I usually settle for the most words. I sometimes use raw in a protein shake. Is that relatively safe? last question: Is there a difference between brown eggs and white eggs?

  50. I confess I did not finish poring over the whole article. Just want to let you know that if the stats are correct, I have likely ingested salmonella many times. I have eaten thousands of WHOLE raw eggs in smoothies over many years., I eat the yolks at times with a spoon, straight up, or salted. I think when our immune systems are healthy, the salmonella is easily overpowered anyway. I’d go eat 100 conventional eggs to prove my point…. but I prefer a more nutritious meal. ( :

  51. The #1 danger in eating whole raw shell egg’s comes from you or someone else touching them, since the FDA’s revised CFR of 2010-2012 from year ending 2010 til present July 9th 2015 Not one Shell egg recall for SE !, Vet’s on duty and producers WILL destroy entire flocks if so much as 1 hen is sick !!! I have reported this since beginning my research years ago for collagen type 1 to induce oral tolerance for what Dr’s called end stage Arthritis, come read my research and enjoy the whole raw egg’s ( If you buy them in sealed cases you don’t have to worry about washing them, as the other 500 people that inspected each egg in the dozens contamination is not on them) between wife and I we consume about 300 whole raw shell eggs per month !, AI Arthritis is under control and I have regained 45 of 70 lbs lost and most of my muscle mass – enjoy and stop by = Dan

  52. Im confused because you quote dr. mercola in your article yet when looking up the difference between “pastured” and “free-range” eggs dr. mercola’s site uses the terms interchangably. Help. A local farm also says they sell “pastured” eggs, but further in the ad it uses the term “free-range”. I! Dont! Want! Salmonella! Earlier in your article an image has “Xs” through “free-range”, but if they’re the same… confused.

    • They are not the same thing. People either don’t understand the differences & think they mean the same thing OR they do understand & purposely use the terms for marketing purposes, as if they mean the same thing, I have found that you have to do a little homework on the people you buy from. I can simply read my box of eggs & I know I’m dealing with people who know what these terms mean & who love animals. It’s clear when a company “gets it”. Get on their site & contact them if you have to.

    • To clarify – I’m talking about companies who sell eggs & how they use the terms like free-range, cage-free, pastured, etc. Some, like Dr. Mercola may actually feel that free-range & pastured mean the same thing. However, when talking about marketing, companies will use whatever words they can if they can get away with it & count on you not to know the difference & count on you to not do your homework.

  53. I am totally Confused how can their be a 23% SE infection Shell egg rate when CDC reports Not 1 investigation since 2010 at 76 Billion eggs a year thats about 400 billion eggs ago, so right now accourding to CDC reports from all sources you chances of getting a SE infection from commercial eggs is 0 in 400 billion, where is the 23 out of 100 come from ? Got any Dr, hospital, or clinic reports to back that up !

  54. I think one detrimental mistake in this article is that the only safe eggs are PASTEURIZED eggs, instead of PASTURED eggs …….. that mistake just left me speechless……………………… It’s dangerous to inform the public the wrong info about such an issue.

  55. “Pastured” eggs (assuming that is a real term referring to some sort of free range chicken egg) is not the same thing as “pasteurized.” These would be no more safe than organic eggs and you are doing your readership a serious disservice.

  56. Hi, just a note that you’ve GREATLY misinterpreted the statistical data. 23% and 4% of FARMS tested positive for salmonella. This doesn’t mean that 23% and 4% of all of the chickens on all farms had salmonella, and it also does not mean that 100% of those chickens’ eggs are infected. So saying that you have a 23% or 4% chance of getting one singular egg with salmonella is nowhere near accurate. This means that in both conventional and organic farming, the risk of getting an egg with salmonella is WAY lower than what you have understood (with the organic ones being respectively EVEN lower.) I’m not a number cruncher (hah! numbers make me cry!) so there’s no way I could work out how incredibly minimal the risk actually is, but I found this webpage with some stats that make it look pretty microscopic:
    Love your website!! Your cornbread muffins saved my life, I swear. I was so depressed until I found those 🙂

  57. I am trying to find a source- any kind- to substantiate the claim that eating raw eggs have been traditionally done for many years. I am trying to convince my husband to incorporate raw eggs into his smoothies- but he needs more reassurance. I know you make this claim in your article, but what source mentions this? Or is it generally known amongst some cultures? Thank you!!

  58. I’ve always LOVED raw eggs, cooled down in a fridge. They are so yummy that way. Grandma (a naturopath and herbalist) fed us raw eggs whenever we were sick and our immune systems needed a boost. Even now when I feel weak especially after a detox, I go straight for the raw eggs (two maximum per day) As for cholesterol in the eggs, Dr. Bieler M.D. from California in his book “Food is your best medicine” says all raw animal protein has SAFE cholesterol. It is cooking that changes good cholesterol to bad (hydrogenated) fat. Hence even meat, eaten RARE and saignant (bloody) like the french do, is extremely healthy. Meats and animal and fish cooked create putrefactive uric acids in the body and not when eaten raw. That’s why Eskimos who consumed everything raw including whale blubber had no disease until white man introduced them to cooked fish and meat and all their health problems started since then

  59. Is this a silly question: Would there be a problem, in your opinion, in washing a pastured egg and throwing the entire egg, shell and all, into a smoothie? I’m guessing that there is a lot of calcium and possibly other nutrients in the shell. But is this a bad idea? Thank you for your thoughtful blog.

  60. Why don’t egg industries equip with egg sreener for salmonella. All eggs are tested for salmonella before the eggs get packaged and shipped out to markets.
    People in Japan eat raw eggs on their rice and they don’t have any health problems especially salmonella because all eggs are tested with egg screener. It’s Japan egg industry standard and requirement.

  61. I am about to introduce solids to my six month old baby. I have read that soft boild egg yolks are a good first food for babies. Even though your article makes a good argument for pastured yolks not being as risky as once believed I am still not sure about giving raw egg to a baby. What are your thoughts?

  62. Did you know that the oldest person alive today, Emma Morano, 116 years old, eats 2 raw eggs a day (breakfast and lunch)? Maybe that’s part of her secret for living to such an old age! The news appeared today in the newspaper La Repubblica, if you want to check.

    • AnaMaria, I have found them at Natural Grocers. They might have a NG in your town. It is their own in-house brand of eggs. Otherwise, a few hens are not difficult to keep. Many cities now allow them. Hens don’t need roosters to lay eggs. They make sweet pets. I am fortunate to live on a farm where there are a couple dozen hens and a very young, very shy rooster who hasn’t learned how to crow yet. I really enjoyed reading this article, Lauren. Well done! Thank you.

  63. Male, 23, been eating raw eggs for almost two years, crazy fluctuations in intake, currently at 18 a day, never once been sick, at this point it is the only food I tolerate besides vegetables.

  64. I go with 2 raw eggs in a glass of OJ. Can add a little Purple Power from Campbells & add a scoop of veggie-fruit powder to get exotic. You’ll never know your drinking raw egg and I feel healthier instantly. I didn’t know the details behind cage free, thought it meant pastured hens. Oh well, thank you.

  65. When I was young (I am 58 now), I had “eggnog” as we called it, nearly every morning of my life. Our eggnog consisted of milk (left outside the door by the milkman), yogurt, two raw eggs, honey, and vanilla extract. This was the morning drink we had with breakfast – usually oatmeal. I drank this probably 350 days a year (some years, I am sure 364 days), as did every member of my family. The truth is we left the blender “dirty” until the last person had made their “eggnog” and only then did the last person wash it. I drank this delightful “smoothie” until I was in my 20’s when the news told us we would get violently ill from raw eggs. I had never got sick from eating raw eggs before.

    Since we heard it in the news (at that time news was believable) we accepted that somehow eggs were now unsafe and to this day I have never had another raw egg. Sad, as I probably missed a lot of nutrition my body could have used. To this day, my 90-year-old father will not eat raw egg, nor egg yoke (for fear of dying of cholesterol).

    I may just take the precautions mentioned here and go back to having morning “eggnogs.”

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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