You technically can drink raw eggs, but health experts strongly advise against it because of food poisoning risk and lower nutrient absorption compared with cooked eggs.

Quick Scoop

  • Raw eggs can carry Salmonella bacteria, which can cause diarrhea, vomiting, fever, and stomach cramps, sometimes severe enough to need hospital care.
  • The risk per egg is low, but not zero; some estimates suggest roughly 1 in tens of thousands of eggs may be contaminated, which is why public‑health agencies recommend cooking eggs thoroughly.
  • High‑risk groups (pregnant people, young children, older adults, and anyone with a weak immune system or serious illness) are specifically advised not to eat raw or undercooked eggs.

What Actually Happens If You Drink One?

  • If the egg is clean and not contaminated, drinking it is mostly just unpleasant texture‑wise and may not cause symptoms, which is why some people online say they “do it all the time” and feel fine.
  • If you happen to get a contaminated egg, symptoms can appear within hours to a couple of days and include strong stomach cramps, watery diarrhea, nausea, vomiting, and fever.
  • Most healthy adults recover, but some develop dehydration or more serious infection and need medical treatment, which is why experts say the risk isn’t worth it just for a protein hit.

Nutrition: Raw vs Cooked

  • Protein and most vitamins are still there in raw eggs, but your body absorbs egg protein better when the egg is cooked, so you do not get a special muscle‑building advantage from drinking them.
  • Raw egg whites contain avidin, a protein that can bind biotin (a B vitamin) and reduce its absorption, whereas cooking largely inactivates avidin.
  • Because cooking doesn’t significantly reduce overall egg nutrition but does kill bacteria, dietitians consistently recommend cooked eggs over raw for everyday use.

If You Still Want That “Rocky” Vibe

  • Use pasteurized shell eggs or pasteurized liquid egg products if a recipe absolutely needs them raw (like some homemade mayo, Caesar dressing, or certain desserts).
  • Keep eggs refrigerated, avoid cracked/dirty shells, and never use raw, unpasteurized eggs in drinks or dishes for kids, pregnant people, older adults, or anyone with a weak immune system.
  • A safer swap is cooked eggs (scrambled, boiled, etc.) or pasteurized liquid egg whites blended into shakes for similar protein without the same infection risk.

Bottom note: Information gathered from public forums or data available on the internet and portrayed here.