Yes, you can put a raw egg in a milkshake for added protein and creaminess, but ensure it’s fresh to reduce the risk of salmonella.
Adding raw eggs to milkshakes is a debated practice that offers creaminess but carries food safety risks. This guide explores the pros, cons, and safer alternatives for incorporating eggs into your shakes.
Why People Add Raw Eggs to Milkshakes
Raw eggs have been used in milkshakes and protein drinks for decades. They provide three key benefits:
- Creamier texture: Eggs add richness and frothiness
- Nutritional boost: High-quality protein and nutrients
- Cost-effective: Cheaper than protein powders
Many classic diner-style milkshakes included raw eggs before food safety concerns became widespread. The practice remains common in some bodybuilding circles.
The Salmonella Risk
The primary concern with raw eggs is salmonella contamination. The CDC estimates 1 in 20,000 eggs may contain the bacteria. Symptoms include:
| Symptom | Duration |
|---|---|
| Diarrhea | 4-7 days |
| Fever | 1-3 days |
| Abdominal cramps | 4-7 days |
Safer Alternatives to Raw Eggs
If you want egg benefits without the risk, consider these options:
Pasteurized Eggs
Pasteurized eggs undergo heat treatment to kill bacteria while keeping the egg raw. Look for:
- Refrigerated cartons marked “pasteurized”
- Liquid egg products labeled as pasteurized
Cooked Egg Options
These methods eliminate bacteria while adding creaminess:
- Soft-boiled eggs: 4-5 minute boil maintains some creaminess
- Egg custard: Cooked egg-milk mixture adds thickness
- Powdered egg whites: Reconstituted with water or milk
Best Blenders for Egg Milkshakes
If using eggs in shakes, a powerful blender ensures proper mixing. Consider the best blender for milkshakes or the best blender for mixed drinks for optimal results.
Blending Tips
- Blend for at least 60 seconds to ensure thorough mixing
- Start with liquid ingredients first
- Use chilled ingredients for better texture
Nutritional Comparison
How does a raw egg compare to other milkshake thickeners?
| Ingredient | Protein | Calories | Safety |
|---|---|---|---|
| Raw egg | 6g | 70 | Risky |
| Greek yogurt | 15g | 100 | Safe |
| Protein powder | 20g | 120 | Safe |
High-Risk Groups to Avoid Raw Eggs
These individuals should never consume raw eggs:
- Pregnant women
- Young children
- Elderly adults
- Immunocompromised individuals
Classic Egg Milkshake Recipe (With Safety Mods)
For those who want to try the traditional method with precautions:
- 1 cup vanilla ice cream
- 1/2 cup whole milk
- 1 pasteurized egg
- 1 tsp vanilla extract
- Pinch of salt
Blend all ingredients for 60-90 seconds until frothy. Serve immediately in chilled glasses.
Flavor Variations
- Chocolate: Add 2 tbsp cocoa powder
- Berry: Add 1/2 cup frozen berries
- Coffee: Add 1 shot espresso
Expert Recommendations
Food safety experts suggest:
- Use eggs within 3 weeks of purchase
- Store eggs at 40°F or below
- Wash egg shells before cracking
- Discard cracked or dirty eggs
For those concerned about texture, the best ice cream for milkshakes can provide creaminess without eggs.
