Eggs are highly nutritious, providing protein, vitamins, minerals, healthy fats, and choline. The main danger is usually not the egg itself, but improper storage, handling, or cooking.
Raw or undercooked eggs can sometimes contain Salmonella, which may cause nausea, vomiting, diarrhea, stomach cramps, fever, and dehydration. Young children, pregnant women, older adults, and people with weakened immune systems face greater risks.
To reduce the risk, refrigerate eggs properly, avoid cracked or spoiled eggs, wash your hands after handling raw eggs, clean contaminated surfaces, and cook eggs thoroughly—especially for people in higher-risk groups.
Sensational claims that eggs themselves are deadly are misleading. When stored safely and prepared correctly, eggs can be an affordable and nutritious part of a balanced diet for most people.
