Raw Eggs

Salmonella originates from sick chickens with disrupted microbiomes, not from healthy pasture-raised birds. Raw eggs contain enzyme inhibitors that partially impair protein digestion; cooking neutralizes these and improves digestibility. The salmonella risk from a single raw egg is statistically negligible at approximately 1 in 30,000. The avidin–biotin problem from raw eggs only manifests with large quantities consumed over a long period; occasional raw eggs pose no practical risk.