What is the risk of consuming undercooked eggs?

The risk of consuming undercooked eggs primarily revolves around the potential exposure to Salmonella. This bacterium can be present on both the surface and inside eggs, leading to foodborne illness. When eggs are not cooked thoroughly, the heat may not be enough to kill any harmful pathogens that could be present. Salmonella can cause symptoms such as nausea, vomiting, diarrhea, fever, and abdominal cramps, usually manifesting within six hours to six days after ingestion.

While allergic reactions to eggs can occur in some individuals, they do not inherently relate to the cooking process of eggs but rather to the protein composition. Increased protein intake is a result of consuming eggs in any form, whether cooked or uncooked, and does not present a risk but rather a benefit in terms of nutrition. Higher cholesterol levels are also not directly tied to the consumption of undercooked eggs, as cholesterol levels are influenced by overall dietary habits rather than the cooking state of eggs alone. Therefore, the primary concern with undercooked eggs centers on the risk of bacterial contamination, specifically Salmonella.