- Consumption of more than six eggs per week does not increase the risk of stroke and ischemic stroke 5
- Eating two eggs a day does not adversely affect endothelial function (an aggregate measure of cardiac risk) in healthy adults, supporting the view that dietary cholesterol may be less detrimental to cardiovascular health than previously thought 6
- Proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (common prescription medications for lowering blood pressure) 7
- A survey of South Carolina adults found no correlation of blood cholesterol levels with "bad" dietary habits, such as use of red meat, animal fats, fried foods, butter, eggs, whole milk, bacon, sausage, and cheese 8
However, if you're eating raw eggs, they MUST be organic pastured eggs. You do not want to consume conventionally raised eggs raw, as they're much more likely to be contaminated with pathogens. The next best option to raw is to eat them soft-boiled or gently cooked "sunny side up" with very runny yolks. One final caveat: I would strongly encourage you to avoid all omega-3 eggs, as they typically come from chickens that are fed poor-quality sources of omega-3 fats that are already oxidized. Omega-3 eggs are also more likely to perish faster than non-omega-3 eggs.
"In Europe, the understanding is that [prohibiting the washing and cleaning of eggs] actually encourages good husbandry on farms. It's in the farmers' best interests then to produce the cleanest eggs possible, as no one is going to buy their eggs if they're dirty."
As the eggs are scrubbed, rinsed, dried, and spritzed with a chlorine mist, its protective cuticle may be compromised. This is a natural barrier that comes from the mother hen that lays the egg, and it acts as a shield against bacteria.
It even contains antimicrobial properties. US egg-washing strips this natural protectant from the egg, which may actually make it more likely to become contaminated. According to European Union (EU) guidelines:
"Such damage may favor trans-shell contamination with bacteria and moisture loss and thereby increase the risk to consumers, particularly if subsequent drying and storage conditions are not optimal."