What is a potential danger of consuming raw or undercooked eggs?

Consuming raw or undercooked eggs presents a significant health risk due to the potential presence of harmful bacteria, particularly Salmonella. This bacterium can cause foodborne illness, leading to symptoms like nausea, vomiting, diarrhea, fever, and abdominal cramps. The risk is higher in certain groups, such as young children, the elderly, pregnant women, and individuals with weakened immune systems, as they may experience more severe complications.

Cooking eggs properly kills any harmful bacteria and reduces the risk of foodborne illness, making them safe to eat. The other options focus on aspects such as taste, nutritional value, and cost, which, while relevant in different contexts, do not address the primary health risk associated with consuming eggs that have not been adequately cooked.