What is the percentage of dying from eating raw eggs?

It's impossible to give a specific percentage for dying from eating raw eggs. Here's why:

* Salmonella is the main concern: The biggest risk from raw eggs is salmonella poisoning. However, not everyone who gets salmonella becomes severely ill.

* Individual vulnerability: People's immune systems and overall health vary greatly. Some people may experience mild symptoms from salmonella, while others can have very serious, even life-threatening, reactions.

* Egg safety practices: The risk of salmonella in eggs has decreased significantly in recent years due to stricter safety practices in the egg industry.

* Other factors: While raw eggs are the main culprit, other factors like underlying health conditions and the amount of contaminated food consumed also play a role in the severity of illness.

Instead of focusing on a percentage, it's more important to understand the risks and take precautions:

* Safest option: Cook eggs thoroughly. Cooking eggs to at least 160°F (71°C) kills salmonella bacteria.

* Wash your hands: Wash your hands thoroughly with soap and water after handling raw eggs.

* Clean surfaces: Clean and disinfect surfaces that have come into contact with raw eggs.

* Avoid raw eggs in high-risk foods: This includes homemade mayonnaise, eggnog, Caesar salad dressing, and uncooked cookie dough.

If you experience symptoms of food poisoning after eating raw eggs, seek medical attention.