从普通鸡蛋到可生食鸡蛋，我们的餐桌在升级？

Core Insights - The rise of raw-eating eggs signifies a shift in consumer preferences towards safety and quality in food consumption [1][2][3] Group 1: Safety Upgrade - Traditional eggs pose a risk of Salmonella contamination, necessitating thorough cooking to mitigate safety concerns [1] - Raw-eating eggs utilize a comprehensive quality control system to address these safety issues, focusing on strict pathogen control rather than achieving absolute sterility [1] - The "Raw-Eating Egg" group standard mandates rigorous requirements across all production stages, with a consumption window of 15 days post-production [1] Group 2: Demand Upgrade - The market for raw-eating eggs in China is projected to reach 8.6 billion yuan in 2024, reflecting a 19.4% year-on-year growth, significantly outpacing the 3.2% growth of traditional eggs [2] - In major cities like Beijing and Shanghai, per capita annual consumption of raw-eating eggs is 5.8 kg, 1.8 times the national average [2] - E-commerce data indicates a 31.7% increase in sales of raw-eating eggs priced above 15 yuan for a pack of 10, highlighting consumer willingness to pay a premium for safety and quality [2] Group 3: Rational Upgrade - There is no significant nutritional difference between raw-eating eggs and traditional eggs, as both provide similar levels of essential nutrients [3] - The primary distinction lies in safety standards and eating experience, with raw-eating eggs offering cleaner shells and better texture for raw consumption [3] - Vulnerable populations, such as infants and the elderly, are advised to consume cooked eggs to minimize health risks, while raw-eating eggs are recommended for those seeking high-quality culinary experiences [3]