Plain, fully cooked eggs are safe and nutritious. Raw eggs may carry bacteria and contain proteins that interfere with biotin in large amounts. Avoid butter, salt, and seasonings. Egg-based leftovers like quiche often include dairy, onions, or spices.
Eggs are laid by hens and provide high-quality protein and fat. Sold raw in shells, pasteurized in cartons, or dried as powder.
Used in omelets, scrambles, baking, and sauces. Common in salads, casseroles, and as a nutritional supplement in commercial pet foods.
Scrambled eggs often include butter or milk. Quiche and casseroles add dairy, onions, or spices. Egg cartons left on counters during prep and cracked shells near compost bins are common exposure points.
