TacticalBarbell.com

I'm thinking of drinking my eggs raw...not because I think it's more manly or anything like that, more for convenience and speed. Plus I've heard some of the good stuff gets destroyed when cooked.

Are there any dangers or guidelines when eating them raw? Anyone try it? How bad do they taste...any tricks to make them more palatable?

Isn't there the risk of salmonella? There also seems to be a report floating around that salmonella can permanently damage your DNA.

I've hear of people in Asia who'd crack a fresh raw egg into hot steaming rice and that's a small snack.

I personally don't give a damn and gulp down a couple of them every week, or blend them in a shake (which makes it nice and creamy). Tastes like nothing but feels like slime running down your throat though.

Raw egg yolk is great. Raw egg white is not so great, it has a protein (avidin) that inhibits biotin (b vit). I eat tons of raw egg yolk, and save the whites for meatloaf, hamburger, or throw it away.

Blackmetalbunny wrote:Isn't there the risk of salmonella? There also seems to be a report floating around that salmonella can permanently damage your DNA.

I've hear of people in Asia who'd crack a fresh raw egg into hot steaming rice and that's a small snack.

Tamago gohan, they called it in Asia. It's not bad actually. You can add a lot of ingredients in with it too. I've had it a few times, mostly just with some soy sauce. It's kind of like oatmeal in a way.

I wouldn't make it a habit of eating them raw often, unless you're getting some locally bought eggs and know where they're coming from. Most salmonella cases seem to be from the mass produced versions.

Blackmetalbunny wrote:Isn't there the risk of salmonella? There also seems to be a report floating around that salmonella can permanently damage your DNA.

I've hear of people in Asia who'd crack a fresh raw egg into hot steaming rice and that's a small snack.

Did not know this, thanks for the info. I always assumed salmonella was only a risk if the eggs themselves were past expiry or bad in some way.

Jefferson wrote:Raw egg yolk is great. Raw egg white is not so great, it has a protein (avidin) that inhibits biotin (b vit). I eat tons of raw egg yolk, and save the whites for meatloaf, hamburger, or throw it away.

Interesting! I'm assuming you just scoop the yolk out of the white?

Thanks for all the input guys. I think I'll give raw yolk a try and see how that goes.

Saracen wrote:Did not know this, thanks for the info. I always assumed salmonella was only a risk if the eggs themselves were past expiry or bad in some way.

To be honest; I'm not entirely caught up to speed about the whats and hows of salmonella. My mum told me they did that, but it has to be same day eggs (there used to be a guy who'd go around their housing estate selling eggs laid that very morning), and only if you knew the source (i.e. she would not do it today with commercially farmed eggs).

Then again, you have uncooked eggs in egg nog, sukiyaki (using raw egg as a dip), and the Rocky dozen raw eggs for breakfast. I guess it's like playing Russian roulette in a way. You're all fine and well, until the bullet goes in the chamber.

I usually take my eggs half-boiled if that helps - I know many people find this even more gross than raw eggs, but it's an traditional SE Asian breakfast and I really like it. No chewing and goes down fast, but it's not as slimy as raw eggs. Boil them longer if you want to get as little slime as possible.

Risk of salmonella is so low it's not worth considering unless you've got a compromised immune system or GI problem. It's an old wives tale based on outdated chicken farming practices that led to a few outbreaks in the 80's. Just make sure you keep eggs in the refrigerator and don't eat raw eggs at restaurants if you're concerned.