References:The CDC and other public health organizations will advise you to thoroughly cook your eggs to lower the risk of salmonella, but eating eggs RAW is actually the best in terms of your health. While this may sound like a scary proposition for many, it's important to realize that salmonella risk comes from chickens raised in unsanitary conditions. These conditions are the norm for CAFO's, but are extremely rare for small organic farms. In fact, one study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.So, as long as you're getting fresh pastured eggs, your risk of getting ill from a raw egg is quite slim. According to a study by the U.S. Department of Agriculture, of the 69 billion eggs produced annually in the United States, some 2.3 million are contaminated with Salmonella—equivalent to just one in every 30,000 eggs.1While eggs are often one of your most allergenic foods, I believe this is because they are typically cooked too much. Heating the egg protein actually changes its chemical shape, and this distortion can easily lead to allergies. If you consume your eggs in their raw state, the incidence of egg allergy virtually disappears. I also believe eating eggs raw helps preserve many of the highly perishable nutrients such as lutein and zeaxanthin, which are powerful prevention elements for age-related macular degeneration, which is the most common cause of blindness.Fresh raw egg yolk actually tastes like vanilla, in my opinion. The egg white is usually what most people object to when they say they don't like the texture of raw egg. If this is an issue, consider discarding the egg white, or simply blend the whole raw egg into a shake or smoothie. Personally, I eat just the raw egg yolks—I have four nearly every morning. I remove the whites because it's just too much protein for my challenged kidneys. Beware of consuming raw egg whites without the yolks as raw egg whites contain avidin, which can bind to biotin. If you cook the egg white the avidin is not an issue. Likewise, if you consume the whole raw egg (both yolk and egg white) there is more than enough biotin in the yolk to compensate for the avidin binding.If you choose not to eat your eggs (or just egg yolk) raw, soft-boiled would be your next best option. Scrambling your eggs is one of the worst ways to eat eggs as it actually oxidizes the cholesterol in the egg yolk. If you have high cholesterol this may actually be a problem for you as the oxidized cholesterol may cause some damage in your body.
Dr Mercola Website Newsletter, Monday 26 March 2012
1. Risk Analysis April 2002 22(2):203-18)