Some recipes call for raw egg. I live in the US, so there's roughly a 1/20,000 chance that I'll contract salmonella from this, but a lifetime of eating raw cookie dough as a child has me convinced (obvious observer bias,) that statistic can't possibly be right.

In addition to the salmonella risk, there is a higher risk of decreasing the bioavailability of biotin in any recipes with raw egg white. This is the bigger issue with raw eggs. As such, when a recipe calls for a raw egg yolk, it's best to eliminate the egg white or save it to use in some other recipe that will cook the egg white.

That being said, I don't have any good recipes for the whites, I tend to save them and fold them into scrambled eggs or pour it into soup.

created: 2026-05-06

(re)generated: 2026-07-17