The Intriguing Reason Behind Restaurants Serving Dishes with Raw Chicken or Duck Eggs

When it comes to culinary traditions, there are few practices as controversial as the use of raw eggs in dishes. This is particularly true when it comes to raw chicken or duck eggs, which are often seen as a potential health risk due to the possibility of salmonella contamination. However, despite these concerns, many restaurants continue to serve dishes with raw chicken or duck eggs as ingredients. The reason behind this intriguing practice is rooted in culinary tradition, taste, and texture, and it’s a practice that’s carefully managed to minimize health risks.

The Culinary Tradition of Using Raw Eggs

Raw eggs have been used in cooking for centuries, particularly in Asian cuisines. In Japan, for example, it’s common to find dishes like tamago kake gohan, which is a bowl of rice topped with a raw egg. Similarly, in the Philippines, a popular delicacy is balut, a fertilized duck egg that’s boiled and eaten in the shell. These dishes are deeply ingrained in the culinary traditions of these countries, and they’re enjoyed by many for their unique flavors and textures.

The Taste and Texture of Raw Eggs

Raw eggs contribute a unique taste and texture to dishes that can’t be replicated by other ingredients. The yolk of a raw egg, for example, has a rich, creamy flavor that can enhance a variety of dishes. Additionally, the white of a raw egg can add a silky, smooth texture to sauces and dressings. For these reasons, many chefs choose to incorporate raw eggs into their dishes, despite the potential health risks.

Minimizing Health Risks

While it’s true that raw eggs can carry salmonella, the risk of contamination is actually quite low. According to the U.S. Department of Agriculture, only about one in every 20,000 eggs is contaminated with salmonella. Furthermore, many restaurants take precautions to minimize this risk. For example, they may use pasteurized eggs, which have been heat-treated to kill bacteria. They may also source their eggs from reputable suppliers who follow strict food safety practices.


In conclusion, the use of raw chicken or duck eggs in restaurant dishes is a practice that’s rooted in culinary tradition and the pursuit of unique flavors and textures. While there are potential health risks associated with eating raw eggs, these risks are relatively low and can be further minimized through careful sourcing and handling practices. So, the next time you see a dish with a raw egg on the menu, don’t be too quick to dismiss it. It could be a delicious culinary experience waiting to be discovered.