Eggs supply a myriad of nutrients, including high-quality protein, riboflavin, vitamin B12, iron, phosphorus and selenium. Eggs offer a great deal of versatility in how you prepare them, or you may prefer to eat them raw for convenience. However, whole raw eggs demonstrate differences compared to cooked eggs in the way your body digests and utilizes them. Additionally, raw whole eggs may carry certain health risks compared to cooked eggs. Consult your nutritionist or health-care provider if you regularly consume whole raw eggs.
Protein
Eggs are a source of high-quality protein, meaning the protein comprises all essential amino acids --- the building blocks of protein --- you need to obtain from your diet for optimal health. Interestingly, the protein in raw eggs is less digestible than in cooked eggs. In the October 1998 issue of "The Journal of Nutrition," researchers compared the digestibility of raw and cooked egg protein in human subjects, and they reported digestibility of cooked egg protein to be 91 percent compared to only 51 percent for raw egg protein. They suggest structural changes in cooked egg protein allow your digestive enzymes to reach more areas of the protein in order to break it down, while raw egg protein retains more of its native shape and is less accessible to these enzymes.
Biotin
Biotin is a B-vitamin found in many foods, including whole raw eggs. Raw egg white contains a protein known as avidin, which has a strong affinity for biotin. When the avidin you consume from eating raw eggs binds to the biotin in your digestive tract, your intestines can no longer absorb the biotin. According to MedlinePlus, eating the egg whites from two or more whole raw eggs each day may lead to a biotin deficiency severe enough to cause symptoms.
Cautions
The bacteria Salmonella enteritidis may contaminate fresh whole eggs and cause food-borne illness. The U.S. Department of Agriculture states that, while small, the risk of contracting this illness is increased when you consume raw or undercooked eggs. Because the contaminating bacteria infect both the yolk and the egg white, no part of a whole raw egg is free from this danger. Whole eggs, however, may be pasteurized in their shells by a special processing method approved by the Food and Drug Administration, and these eggs are safe to eat raw.
Other Considerations
Whole raw eggs are a perishable food and must be refrigerated for maximum safety. Egg shells are porous, and contamination can seep through the egg shell from condensation when a cold egg sits out at room temperature. For this reason, the U.S. Department of Agriculture recommends you do not wash eggs prior to storing them, as wash water may be pulled through the shell to contaminate the egg.
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