2 (raw) Calories

No; raw eggs have no muscle-building advantage over cooked eggs. Cooking makes egg protein easier for the body to digest and reduces the risk of infection from harmful bacteria.

Keep raw eggs in their shells refrigerated and follow the date on the carton. Once cracked, use them promptly in a cooked dish; discard eggs that are cracked or have been left at room temperature for a long time.

Yes, but crack and lightly beat them first; do not freeze them in their shells. Store them in a freezer-safe container, thaw them in the refrigerator, and use the thawed eggs in cooked dishes.

No; the float test can indicate that an egg is older, but it cannot confirm that the egg is safe to eat. Crack it into a separate bowl and discard it if it smells unpleasant or looks unusual.

It is safest to avoid raw or undercooked eggs during pregnancy because of the risk of Salmonella. Choose thoroughly cooked eggs, or use pasteurized eggs in recipes that call for them uncooked.

No; washing can move bacteria from the shell through its pores. Discard visibly dirty or cracked eggs rather than washing them for storage, and wash your hands and kitchen surfaces after handling raw eggs.

Reliable home pasteurization is difficult because the temperature must be high enough to reduce harmful bacteria without cooking the egg. For uncooked recipes such as homemade mayonnaise, use commercially pasteurized eggs.

Raw egg yolk helps Caesar dressing emulsify and gives tiramisu its rich, creamy texture. Using pasteurized eggs in these recipes reduces the food-safety risk while preserving their traditional texture.

Yes; raw egg whites contain avidin, a protein that binds biotin and can reduce its absorption if large amounts are eaten regularly. Cooking the egg denatures avidin, so occasional raw-egg exposure is not the same as a sustained high intake.