There is no simple answer to whether raw eggs are healthier than cooked eggs as it depends on the context and the individual's needs. While raw eggs are a good source of protein and contain essential nutrients like vitamins and minerals, there are potential health risks associated with consuming raw eggs.

Raw eggs can be contaminated with bacteria such as Salmonella, which can cause food poisoning. Cooking eggs to a minimum temperature of 160°F/71°C can kill harmful bacteria, making cooked eggs safer to eat than raw eggs.

On the other hand, some people believe that raw eggs have health benefits that are lost during cooking, such as preserving the amino acids and enzymes in the egg. However, there is little scientific evidence to support these claims, and consuming raw eggs comes with the risk of infection.

In general, if you are concerned about the potential risks of consuming raw eggs, it is advisable to cook them thoroughly to reduce the risk of foodborne illness. However, if you choose to consume raw eggs, it is recommended to choose high-quality, fresh eggs from a reputable source and handle them properly to minimize the risk of contamination.
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