Raw Egg Recipe

Clean and inspect

Wash your hands thoroughly with soap and water. Wipe the egg gently with a clean cloth or rinse under cool running water and dry with a clean towel to remove any surface dirt. Inspect the shell for cracks—do not use if cracked.

Sanitize work area

Wipe the countertop or cutting board where you'll work with a bit of sanitizing alcohol or soap and water to minimize contamination risk.

Crack and separate

Hold the egg over a small bowl. Tap gently in the middle with a clean utensil or the rim of the bowl to crack. Open the shell carefully and let the whole raw egg (white and yolk) slip into the bowl. If you prefer yolk only, transfer the yolk between the shell halves, letting the white drop away, then place the yolk in the serving dish.

Season

Season the egg gently with about 1 tsp coarse sea salt (or to taste) and 1 tsp freshly ground black pepper. Drizzle 1 tsp extra-virgin olive oil evenly over the egg. If using, add 1 tsp fresh lemon juice and sprinkle 1 tbs chopped chives or green onion for brightness.

Serve

Serve immediately in the small bowl or on a shallow dish. Accompany with toasted bread or crackers to dip if desired. Consume right away—do not store leftover prepared raw egg.

Use only very fresh, refrigerated eggs from a trusted source; consider pasteurized eggs if you are pregnant, elderly, immunocompromised, or serving to young children. Discard any egg with an off smell or unusual appearance. Clean utensils and surfaces after use and wash hands.