Why is it safe?
Fully cooked eggs are an excellent, highly bioavailable protein source and are not toxic. The raw egg concern applies specifically to raw egg whites, they contain avidin, which binds biotin (vitamin B7) and causes deficiency with long-term feeding. Raw eggs also carry Salmonella risk. Fully cooked eggs (scrambled, boiled, poached, no added butter, salt, or seasoning) are safe and nutritious.
Symptoms
None for cooked eggs. Raw egg whites chronically: poor coat quality, crusting skin (biotin deficiency), neurological signs.
What To Do
No action needed for cooked egg consumption.
Notes
Cook eggs without seasoning, butter, garlic, onion, or salt. All cooking styles are fine: scrambled, boiled, poached. Never offer raw eggs. Eggs from backyard poultry should be cooked to standard safe temperatures.
Sources
→ ASPCA Animal Poison Control Center (non-toxic for cooked) — aspca.org
→ Cornell Feline Health Center — vet.cornell.edu